October 11, 2008
I love “Eggplant Parm” and always thought it was named for the cheese, which is an integral ingredient. Then I discovered this, in La Cucina tradizionale siciliana, Anna Pomar writes ...
Other Names: Melanzane Alla Parmigiana, Eggplant Parmigiana
Edited by: Aaron Krill, The Duo Dishes, Alisa Escanlar, Barnaby Dorfman, Frank Fariello, Nithya Das, Colin M. Saunders
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Comments
Nithya Das
kathy, older eggplants tend to have a bitter taste and salting the eggplant causes the water and bitter taste to "sweat out." If the eggplants are really small or young (you can sort of tell depending on how brown the seeds are), there's not likely to be a bitter taste so not as much of a need to salt.
kathy
ok so what is the purpose of salting the eggplant?
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Yield: 4 Servings
[edit] Ingredients
1 |
large eggplant |
3 |
eggs, beaten |
1 |
cup dried bread crumbs |
¾ |
cup olive oil |
½ |
|
½ |
pound mozzarella cheese, sliced |
3 |
8 oz. cans tomato sauce |
1 |
clove garlic, crushed |
2 |
medium yellow onions, chopped |
½ |
teaspoon oregano |
[edit] Preparation
Step 1 |
Preheat oven to 350 degrees. |
Step 2 |
Slice eggplant into 1/4 inch thick rounds and salt for 30 minutes to remove water. |
Step 3 |
Saute onions and garlic in a tablespoon of oil. |
Step 4 |
Add tomatoes and oregano, simmer until sauce thickens slightly. |
Step 5 |
Dip each eggplant slice first into eggs, then into crumbs. Saute in hot olive oil until golden brown on both sides. |
Step 6 |
Place a layer of browned slices in 2 quart casserole; sprinkle with some of Parmesan, oregano and mozzarella; then cover well with some of tomato sauce. |
Step 7 |
Repeat until all eggplant is used, topping last layer of sauce with several slices of mozzarella. |
Step 8 |
Bake until the sauce bubbles and the cheese is melted and browned, about 30 minutes. |
[edit] Tools
[edit] About Eggplant Parmesan
Similar to the greek dish Moussaka, with the primary difference being that it does not include meat.
For a low-fat version make without frying the eggplant before baking. You will need to bake for about 30 more minutes for this version to completely cook the eggplant.
For a low sodium option don't salt the eggplant.
Enjoy!
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Barnaby Dorfman
Salting the eggplant extracts water making it more firm and concentrating the flavors. If you don't salt the eggplant, it will release the water during cooking causing the sauce to be diluted and thin.