How To Cut Eggplant For Eggplant Parmesan

However as the eggplant grows bigger and matures the peel may become tough and bitter.

You want to do the most to protect your eggplant. Eggplant should be sliced about 1 4 inch thick when making eggplant parmesan. Of vegetable oil into the skillet. Notice the little droplets of moisture being extracted by the salt from the surface of the eggplant remove the eggplant from the colander and place the slices on a paper towel.

Frying the parmesan crusted eggplant gives the dish a deep caramelized flavor that can not be mimicked by baking. 1 7 slice and salt eggplant. David postada is chef and owner of the big easy catering company. Repeat this process to cut the second half of the eggplant into slices.

Preheat oven to 375 degrees. Layer the eggplant on top of the sauce covering the whole pan. Trim the stems from the eggplants and slice into 1 4 inch thick rounds. By then the eggplant should begin to sweat.

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With the flat side facing down cut length wise to create slices. Cover each eggplant slice with more tomato sauce. Sprinkle 1 2 cup of parmesan cheese on top of the eggplant. The peel of an eggplant is completely edible.

Do you have to peel eggplant before you cook it. Remember this is eggplant parm not sauce parm. Place on plate or large baking sheet and repeat until all eggplant slices have been coated. Steamed broccoli or asparagus also work well alongside eggplant parmesan.

Simply cut off the end and slice into large 1 4 inch thick circles. Set the salted sliced eggplant into a colander and let it rest for about 30 minutes. A green salad with italian toppings such as black olives salami a little bit of shaved parmesan and light italian or creamy dressing is one option. This should yield 16 to 18 slices.

Position your knife so that there is around 1 2 inch 1 3 cm in between each of your slices. Dip both sides of eggplant slice into milk egg mixture then cover with breadcrumbs shaking off the excess. Heat a skillet over medium high heat and add 1 tbsp. How thick do you cut eggplant for eggplant parmesan.

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Cut the eggplant halves length wise into 1 2 inch 1 3 cm thick slices. Salting it to remove moisture before it starts cooking is very important and letting it squeeze.