Aubergine Parmigiana Recipe (2024)

FAQs

How do you keep eggplant parmesan from getting soggy? ›

Remember, this is eggplant parm, not sauce parm. You want to do the most to protect your eggplant. Salting it to remove moisture before it starts cooking is very important (and letting it squeeze out excess moisture beneath the weight of a heavy pot for an hour is crucial, too).

Eggplant peel is completely edible but some people find the texture off-putting. For instance, when making eggplant parmigiana, I always peel it because that's how my mother did it. If I'm making baked stuffed eggplant, I don't peel it because the peel keeps the dish from collapsing.

Avoid using fresh mozzarella, as it can add too much extra moisture and make the eggplant parmigiana watery.

It's likely just been exposed to air and is experiencing enzymatic browning. An eggplant with brown spots is not safe to eat if it contains bugs or mold or exhibits other signs of spoilage. It should be thrown out.

Salt your eggplant slices and let them sit for about 30 minutes or so on a large tray lined with paper towel! The salt will draw out the moisture, and the eggplant will also "sweat out" its bitterness. This step also helps to somewhat break eggplant's "spongy" texture.

The best side dishes to serve with eggplant parmesan are spaghetti squash, avocado fries, tortilla soup, quinoa salad, chile verde, chicken salad, chicken udon noodles, goulash, black rice, basmati rice, edamame salad, garlic bread, vegan meatballs, lemon pasta, herb-roasted potatoes, kale caesar salad, baked asparagus ...

Many recipes call for eggplants to be salted and rinsed to draw out any bitter juices, but this shouldn't be necessary if they're fresh. If the seeds are too defined or feel hard, the eggplant may be old and should be salted.

Modern eggplant has had bitterness nearly bred out of it, so many cooks have given up the practice. Salting the slices for eggplant Parmesan is not to prevent bitter flavors, but to season the eggplant itself and, at least in my experience, keep the eggplant from sucking up too much of the olive oil from frying.

Eggplants are known to absorb a lot of fat while cooking. A useful tip to prevent sogginess and greasiness is to salt sliced or diced eggplant and let it sit for an hour. This helps to draw out moisture. Next, rinse and drain any liquid from the sliced eggplant, then pat dry before cooking.

Furthermore, adding a good amount of salt will help tenderize the eggplant and keep its shape. Let the eggplant sit: Place the seasoned eggplant over a colander for 30 minutes to an hour. Once beads of moisture start to appear, rinse your eggplant slices under cold water and remove excess salt.

Why is my eggplant parm chewy? ›

You mentioned that once they turned out tough and chewy: then they were not cooked fully through. Vegetables are not like meat, which turn rubbery when overcooked. They turn soft rather. Watch out for the opposite as well: Eggplants when cooked for a long time may turn mushy.

Parmigiano Reggiano with a maturation of 24 months pairs perfectly well with the majority of pasta and rice courses, soups and vegetable creams, both grated and in slivers.

Salt your eggplant slices and let them sit for about 30 minutes or so on a large tray lined with paper towel! The salt will draw out the moisture, and the eggplant will also "sweat out" its bitterness. This step also helps to somewhat break eggplant's "spongy" texture.

The only good thing about Trader Giotto's Eggplant Parm is that our review of it sparked a dialogue about this delicious offering. I'm super glad we tried it. Far from being chewy like the previously-reviewed parm, the stacked variety, if anything, is too supple and soft.

One 8-ounce serving of eggplant parmesan has about 313 calories, according to the USDA. More than 60 percent of the total calories come from fat. Only between 20 and 35 percent of your daily total calories should come from fat, according to the USDA's dietary guidelines.