What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 21 eggplant parmesan recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
21 Eggplant Parmesan Recipe
Eggplant Parmesan
Eggplant Parmesan
Eggplant Parmesan
Italian Eggplant Parmesan
Best Eggplant Parmesan
Baked-Eggplant Parmesan
Lighter Eggplant Parmesan
Eggplant Parmesan II
EatingWell’s Eggplant Parmesan
Classic Eggplant Parmesan
Baked Eggplant Parmesan
Grandma’s Baked Eggplant Parmesan
All-American Eggplant Parmesan Recipe
Amazing Eggplant Parmesan
Eggplant Parmesan with Crisp Bread Crumb Topping
Eggplant Parmesan
Eggplant Parmesan
Contest-Winning Eggplant Parmesan
Vegan Eggplant Parmesan
How do you make eggplant parm not soggy?
How do we pull moisture out of the eggplant? We sprinkle salt on the eggplant slices! The salt pulls out the moisture from the eggplant and therefore, when you cover it with breadcrumbs and fry it, you will have a much crispier and less soggy eggplant parmesan dish.
Should I peel my eggplant before cooking?
Do you have to peel eggplant before you cook it? You don’t. The skin is entirely edible, though with larger eggplants it can be a little tough. … If you’re roasting the eggplant whole in the oven or on the grill, leave the skin on, then after roasting, let it cool, and scoop out the flesh.
Do you need to salt eggplant before making eggplant parmesan?
No need to salt first. Most recipes for eggplant insist you salt it before cooking. … If you’re cooking it in some other way — roasting, grilling, steaming — salting has no effect.
How unhealthy is eggplant parm?
While eggplant can be great for your health and a tasty way to add more veggies to your diet, eggplant parmesan is traditionally loaded with oil. The beautiful eggplant tends to soak up oil like a sponge while it’s frying, which can lead to a very high fat and calorie content in the finished dish.
Do you Rinse eggplant after salting?
Place it in a colander, sprinkle generously with salt (don’t worry, you’ll be rinsing most of it off before you cook it) and let it sit for about an hour. Before using, thoroughly rinse the eggplant and pat it dry. … Salt makes eggplant taste less bitter because salt always makes foods taste less bitter.
Why is eggplant not good for you?
Eggplants are part of the nightshade family. Nightshades contain alkaloids, including solanine, which can be toxic. Solanine protects these plants while they are still developing. Eating the leaves or tubers of these plants can lead to symptoms such as burning in the throat, nausea and vomiting, and heart arrhythmias.
Why do you soak eggplant before cooking?
Eggplant works like a sponge, soaking up the milk into the flesh of the fruit. The final result is creamy and juicy, and the bitterness is all gone. The quickest way to make your eggplants less bitter is to scoop out and throw away the seeds of the fruit.
Do you leave the skin on eggplant parmesan?
Do you have to peel eggplant before you cook it? The peel of an eggplant is completely edible. However, as the eggplant grows bigger and matures, the peel may become tough and bitter. People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled.
Can u eat eggplant raw?
Eating Eggplant
While it can be eaten raw, eggplant is even most wonderful when it’s grilled, baked, braised or cooked and pureed into a dip.
How long do you soak eggplant in milk?
Soak it in milk.
Soak eggplant slices or cubes in milk for about 30 minutes before cooking. The milk not only tempers the bitterness, but it actually makes for eggplant that is extra creamy, since the vegetable acts like a sponge and soaks up a good amount of milk in its flesh.
Do you soak eggplant before frying?
“The only exception is when you deep fry it. I tend to soak the slices in a bowl of water with a couple of tablespoon of salt for about 30-45 minutes. It doesn’t have to do with bitterness, but I find that in doing this, the fried eggplant turns out less greasy,” Jenkins says.