This is a wonderful dish that I would make more often if it did not take so long to prepare. For years, I’ve made Eggplant Parmesan the way my dad had and it has always been very good. I decided this time to check out two web sites I belong to and see if they had any other ideas. The two sites are Cooks Illustrated and Americas Test Kitchen. Both are .com, and both are sister sites. You may have to be a member to view the info. While protecting their copy rights, I will share a few things below that I found helpful in preparing this wonderful dish.
Pam and I did not get a lot of eggplants but we did get enough to make two of these dishes.
A dehydrator comes in handy for many things but we use it most often for making croutons or in this case, bread crumbs. Anytime we have stale bread or crackers – out comes the dehydrator. For this recipe I used some cracker crumbs that Pam had made earlier; but any style will do.
The above sites talked about a common problem when making this dish; not getting enough water out of the eggplant! If too much water remains, they claim the dish will be soggy. And all this time I thought I had made a wonderfully moist dish! Hmmm!!! To remove as much water as possible, they suggest using course Kosher salt. The course salt helps the eggplant to not stick to each other while draining, nor will it dissolve like fine salt would. They also suggest to place the sliced and salted eggplant in a large colander and let them set for about 30 – 45 mins. I was amazed how much water drained out!
Next, press out more water using paper towels. I found a bottle of wine helped the time go by! After all of this, you are ready for the flower, egg wash, and breading – in that order. I’ve found flowering before the egg wash works SO MUCH BETTER for me in this and other recipes.
While you are breading, place a cookie sheets in the oven and preheat to 425. Take out, oil and layer eggplant on the cookie sheets and bake the eggplant. This takes about 20 – 30 mins depending on how think or thin you’ve sliced the plant. Flip each piece half way through.
Take out, let cool and then build your dish. I used fresh Malabar Spinach from our garden. It was a delight!
You can get the recipe at:
If these URL’s do not work, simply go to the sites and search for eggplant.
-- Pam grows 'em - I cook 'em...... Melbourne, Fl