If the pastella is too thick, you can add more water. Bake for 20 minutes or until soft. So peeling the skin off and cubing it for roasting or sauting is the way to go," says Maria Covarrubias, in-house chef at Chosen Foods. Remove from oven and reduce heat to 375 degrees F. Spread about 1 cup of the sauce on the bottom of a casserole dish. You want them to have a crispness that will stand up the other soggy components, the melted cheese, and the tomato sauce. In a separate shallow dish, combine Corn Flakes crumbs, Parmesan cheese, salt, and pepper. The only time I would ever eat it would be when my mom deep-fried it or she made this one classic Taiwanese eggplant dish with this amazing garlic sauce. All Rights Reserved. Do You Peel Eggplant For Eggplant Parmesan : Top Picked from our Experts WebHow to Peel Eggplant for Eggplant Parmesan 997 views Dec 20, 2020 3 Dislike Share ExpertVillage Leaf Group 3.58M subscribers How to Peel Eggplant for Eggplant Parmesan. In the navigation, click on "start here" to get you on your way! 4. Season with salt and pepper and serve. of vegetable oil into the skillet. Salt the top side of your eggplant slices and place them on a wire rack on a baking sheet. Do you have to peel an eggplant make egg plant parmasian? Peel the skin away to get a thinner, moreopoulos texture. Bake in the preheated oven for 5 minutes. It's true foods like soups and stews, curries, and salsa always seem better the day after they're made. In short, no, you do not have to peel the skin off of the eggplant before using it. In a large bowl, on a baking sheet, or directly on a cutting board, sprinkle 1 teaspoon of salt evenly all over the eggplant slices. So store eggplants away from ethylene-producing produce like apples, potatoes, and bananas. Remove from oven, and let cool to touch. Calories and Fat Eggplant Parmesan serves up 133 to 160 calories per 5-ounce serving. Dip each slice of eggplant in the egg, then coat both sides in the bread crumb mixture. Eggplant Parmesan is an architectural delight. Once you master the common mistakes of the classic eggplant Parmesan, get creative and try different versions, and experiment with flavors and textures to create the perfect eggplant Parmesan for your family table. In a 913 inch baking dish spread spaghetti sauce to cover the bottom. Preheat the oven to 375 degrees. Eggplant Parmesan is one of those great Italian comfort foodsa layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta. Some creative chefs have taken to making little eggplant rollatini which has the same flavors as eggplant Parmesan, but instead of flat with layers, they roll up the eggplants with the cheese inside. Flip them halfway through. To get right down to it, no, it is not necessary to peel an eggplant. Remove from oven and reduce heat to 375 degrees F. Spread about 1 cup of the sauce on the bottom of a casserole dish. WebThe peel of an eggplant is completely edible. Note: I've recently updated the recipe to include more sauce (May 12, 2021). To get right down to it, no, it is not necessary to peel an eggplant. If your eggplant is young, tender, and on the small side, the nutrient-rich skin 3. Unless the skin is reinforcing eggplant halves or slices, make sure your eggplant is peeled before cooking it and digging in. If the pastella is too thick, you can add more water. It is one of those vegetables that, if made right, will keep its structure. WebPeel the eggplant and slice into 1/4-inch thick slices. No, as I said were keeping this recipe quick and easy! Spoon marinara sauc e on the bottom of a 9 x 13 inch casserole dish. 3. Bread the eggplant: Rinse the salt from the eggplant slices and pat dry with paper towels. Sprinkle both sides of the eggplant rounds lightly with salt. Place on plate or large baking sheet and repeat until all eggplant slices have been coated. Are you considering peeling your eggplant for eggplant parmesan Here are some reasons why you might want to do so: Peel the skin away to get a more even texture. 2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Do you have to peel eggplant before you cook it? Drizzle a little oil over the top of each breaded eggplant round. Leftovers werent soggy and were just as tasty cold. Bake. Roasting is another tasty way to prepare it. November 6, 2022. The breading creates a barrier to help keep them from absorbing too much oil, but using the right kind of oil is also important. To salt, or not to salt? Place in a single layer on a baking sheet. Step 1: Salt the Eggplant. As a result, the process will take much quicker and you are less likely to accidentally cut yourself. Sometimes if you stick a ceramic dish or glass dish from fridge to oven, it could crack. Toss with olive oil and roast 20 to 25 minutes, tossing halfway through, until eggplant is golden and tender. Meanwhile, prepare your ricotta mixture. Then I bake.As the eggplant cooks, it rehydrates not with water but with the yummy sauce, creating a meatier, chewier texture that's more like fried but without the oil and calories. Simply cut off the end and slice into large, 1/4-inch thick circles. In a large skillet with enough oil to cover entire base of pan, heat over high heat. Advertisement. A good sauce should enhance a dish and not drown the key players. If you are planning to grill or roast the eggplant slices, then you could opt out of this step, but for true classic eggplant Parmesan, the salting is still required; just ask any nonna, and she will agree. Bake until golden brown, about 20 minutes. After you take all the steps to avoid the common eggplant Parmesan mistakes, you don't want to make a mistake in the last step. Continue to fry the eggplant slices, adding more oil as needed to the skillet. They do not like cold temperatures, so they should not be refrigerated. Delicious Baked Eggplant Parmesan with crispy coated eggplant slices smothered in cheese and marinara. Eggplant is part of the nightshade family, and like tomatoes, they are both nightshade fruits yes, they are fruits and not vegetables. However, as the eggplant grows bigger and matures, the peel may become tough and bitter. Step 1: Salt the Eggplant. It sounds simple, but it all starts with the right eggplant. In another medium-sized shallow dish, combine the Panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper. Make the sauce: Heat 1 tablespoon olive oil in a 4-quart saucepan on medium heat. Slice eggplant into 1/4 inch rounds. Set up 3 shallow dishes for dredging. The best way to keep the structure without losing texture is to peel the eggplant in stripes. Peel the eggplant and slice into 1/4-inch thick slices. Its a dish that I grew up on, and Ive continued to serve the flavorful meal to my own family as well! Before you get started, lets discuss the best way to prepare the eggplant for this dish. When you re ready to cook, rinse the eggplant under cold water to remove the excess salt. Thank tou. The original recipe calls for only one 28-ounce can of tomatoes; I've since doubled the sauce recipe to include two 28-ounce cans of tomatoes. Dip each eggplant slice completely in the flour, followed by the egg, and finally the breadcrumb mixture. Place the eggplant parmesan slices in the air fryer basket so they are not overlapping and spray lightly with cooking oil spray or brush with oil. Are you considering peeling your eggplant for eggplant parmesan Here are some reasons why you might want to do so: Peel the skin away to get a more even texture. As far as the nutrients are considered, eggplant skin has a higher nutritional value, so if its thin, do eat the skin. Remove from the oven and let sit for 10 minutes before cutting into to serve. It is pretty clear that eggplants skin is edible, but with the old and huge eggplants, you need to peel the skin off. Lay out a few layers of paper towels on a large cutting board or baking sheet. Any other dish that had eggplant in it, Id refuse to eat. Dip each slice in egg and coat with crumb mixture. Place in a single layer on a baking sheet. The bottom of the eggplant should be tilted away from you or to the side. Place the oven rack in the middle and preheat the oven to 425F. Season with salt and pepper and serve. Another reason you should let it rest is that it gives the flavors a chance to rest together. Bake for 20 minutes, turning halfway through until eggplant is golden. The peel of an eggplant is completely edible. Dip each slice of eggplant in the egg, then coat both sides in the bread crumb mixture. Grandmas recipe is definitely a keeper. I will only make this one. Of course you peel it off. Set aside. Step-by-step instructions. November 6, 2022. Pre-heat your oven to 400F and lightly grease a sheetpan, as well as a 9 x 12 casserole dish with butter or pam spray. Advertisement. Flip and bake for 5 more minutes. Eggplants should feel firm and dense or heavy. Flip and bake for 5 more minutes. WebStep 1. No frying in batches, no flipping at the stove, and so darn easy! Always peel along the length of the eggplant (top to bottom) rather than peeling across the width (side to side). "If it's a larger vegetable, the skin tends to be thicker and harder to chew. This dish is best when served warm, immediately from the oven. Cut the leftover eggplant parmesan into slices, if necessary. Set up your station so that you have flour in one shallow bowl, beaten eggs in another bowl, and the breadcrumb cheese mixture in another, in that order. How long can you store eggplant parmesan in the fridge? WebDeselect All. Required fields are marked *, Copyright 2023 All about parmesan. And in the case where the eggplant is going to be fried, most agree that salting is still a necessary step because it improves the taste and helps remove some of the moisture fromthe eggplant, so the texture keeps its integrity. Layer the rest of the sliced mozzarella over the sauce. Place in a single layer on a baking sheet. The eggplant rounds should be wet from releasing moisture after salting them. Salting the raw eggplant is a helpful tool to achieve smooth and creamy eggplant. Inspired by a recipe in the New York Times by chef Gabrielle Hamilton, recounting a recipe from her Italian ex-mother-in-law. However, as the eggplant grows bigger and matures, the peel may become tough and bitter. Bake for 20 minutes or until soft. If you re cooking it in some other way roasting, grilling, steaming salting has no effect. Repeat the layer once more: eggplant, marinara, mozzarella and Parmesan. Here are four methods for baking frozen eggplant: 1) Preheat oven to 375 degrees Fahrenheit and place frozen eggplant on a baking sheet. You need a minimum cooking time and water for it to be cooked thoroughly. Place in a single layer in the prepared baking dish. Home | What We're Eating | Grandma's Baked Eggplant Parmesan, published on Dec 28, 2021, updated Oct 02, 2022. WebExplore Do You Peel Eggplant For Eggplant Parmesan with all the useful information below including suggestions, reviews, top brands, and related recipes, and more. I reserved a seat at the table just for you. People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled. Keep from overcrowding the pan by working in small batches. Privacy Policy. FAQ: How To Make Garlic And Parmesan Wings? Sprinkle salt generously over all sides of the eggplant and add to colander. Basically the vegetarian version of chicken parmesan. Add the water and stir. As eggplants age, they tend to get bitter. Layer the eggplant slices in a single layer (they can overlap slightly to fit), then top with sauce and cheese. People often wonder what flavor the eggplant itself lends the dish. Not only will the whole dish be too wet, but it will also keep you from cutting clean slices. Elise founded Simply Recipes in 2003 and led the site until 2019. If you freeze the eggplant parmesan in a glass or ceramic casserole dish, then youd have to let it sit out on at room temperature before putting it in the oven and by then, your ingredients will all be melting and soggy. Eggplant should be sliced about 1/4 inch thick when making eggplant parmesan. Mix well and set aside. Layer the eggplant slices in a single layer (they can overlap slightly to fit), then top with sauce and cheese. This can help the eggplant stay crisp after cooking because it removes some moisture before it has a chance to create sogginess. There is some variation from region to region on the best cheese to use in eggplant Parmesan. Peel the eggplant and slice into 1/4-inch thick slices. Always peel along the length of the eggplant (top to bottom) rather than peeling across the width (side to side). People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled. All that moisture beading up on top of the eggplant? Spoon marinara sauc e on the bottom of a 9 x 13 inch casserole dish. She has an MA in Food Research from Stanford University. Coat each side of the eggplant with the flour. Place breaded prepared eggplant slices in the oven. Try a simple green salad with red wine vinaigrette, a Caesar salad, fennel salad with apples and creamy cider dressing, sauteed spinach with garlic, Garlic and Parmesan Cauliflower Mash or 2-ingredient Italian sugar snap peas. Serve it with a side of spaghetti, a simple green salad, and a basket of garlic bread. Garnishes and optional ingredients are not included. Salting eggplants is the traditional way to remove bitterness, and the practice is debatable since over the years eggplants have been bred to be less bitter. This website provides approximate nutrition information for convenience and as a courtesy only. Its quick and easy to do so and you can enjoy delicious eggplant parm without feeling like there is plastic inside your meal. Toss the eggplant with 1 tablespoon salt and let it drain in a colander for about 40 minutes. Add flour, 1/2 cup of the Parmesan cheese, minced garlic, and mint. Sign up for my newsletter and get a free guide with 5 quick-prep dinners you can make tonight. Instructions Salt the top side of your eggplant slices and place them on a wire rack on a baking sheet. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Add garlic cloves and saut until browned, stirring occasionally to prevent scorching, about 3 to 4 minutes. Pre-heat oven to 425F (220C). Required fields are marked *. 5 Preheat the oven to 375. Add the water and stir. Pour marinara sauce over eggplant and top with mozzarella cheese. Bake for 20 minutes; flip the slices over, and bake for an additional 15 minutes. It ends up being a matter of personal preference. Set aside for 45 minutes, then pat each slice dry with a paper towel. The sauce doesn't need a lot of extras, and in some regions, it doesn't even contain the classic onion and garlic, which are common in many Italian dishes. You dont. This was the first time Ive made eggplant parmesan and this was absolutely delicious. Add the water and stir. It ends up being a matter of personal preference. Sprinkle both sides of the eggplant rounds lightly with salt. It is pretty clear that eggplants skin is edible, but with the old and huge eggplants, you need to peel the skin off. If its properly stored, you can keep it anywhere between 3 and 5 days. You mentioned that once they turned out tough and chewy: then they were not cooked fully through. Dont Forget to Share a Pic of What You Made! Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese. 4. Add the minced basil and remove from heat. Step-by-step instructions. December 22, 2011. See also What Do People Eat Eggplants With? First, when shopping for an eggplant, look for a vegetable with smooth, shiny skin thats uniform in color and heavy for its size. Spoon marinara sauc e on the bottom of a 9 x 13 inch casserole dish. Let the liquid pull out for 45 minutes to 1 hour. Do you have to peel an eggplant make egg plant parmasian? Bake at 375 F for 25-28 minutes, until nicely browned on top. Some of the pieces may start to look a little shriveled; this is fine. The traditional Sicilian eggplant Parmesan calls for Sicilian cheeses like Sicilian Pecorino, caciocavallo, or scamorza. Do You Peel Eggplant For Eggplant Parmesan : Top Picked from our Experts If you live in a warm climate or it's the summer season, storing eggplant in the pantry or another cool, dry place is the best option since they don't do well in the heat either. Its an instant transport back to my childhood table. But it's important to get the right kind of mozzarella. Brush 2 baking sheets with oil; set aside. Always peel along the length of the eggplant (top to bottom) rather than peeling across the width (side to side). People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled. The extra prep step may not seem worth it to you, but trust me it absolutely is and makes a huge difference. Step. I used the broiler for 5 minutes to get the cheese nice and brown you dont have to, but if you do, watch it carefully! Place in a single layer in the prepared baking dish. Add garlic cloves and saut until browned, stirring occasionally to prevent scorching, about 3 to 4 minutes. Bake for 20 minutes or until soft. The pastella is the coating for the eggplant. If you don't have 00 flour, you can also use panko, a light Japanese bread crumb mix that will yield similar results. Combine 1 1/2 cups of the breadcrumbs with 1/4 cup of the Parmesan cheese, and place in a shallow bowl or rimmed dish. In a medium saucepan over medium-high heat, heat oil until shimmering. Yes! Vegetable oil will work, but it's a bit heavy. In a large bowl, on a baking sheet, or directly on a cutting board, sprinkle 1 teaspoon of salt evenly all over the eggplant slices. December 22, 2011. In a 913 inch baking dish spread spaghetti sauce to cover the bottom. Its pulling out most of the moisture. So each diner receives a neatly arranged stack of eggplant Parmesan. Should I peel my eggplant for eggplant parmesan? Sign up to save recipes in your recipe book, write reviews and more! Beat 4 eggs in a bowl. It ends up being a matter of personal Top with a third of the eggplant. Arrange eggplant in a single layer on a parchment lined baking sheet and spray with oil. To get right down to it, no, it is not necessary to peel an eggplant. 4037 views. Peel eggplant and cut into -inch thick slices. Welcome to my farmhouse kitchen in the foothills of Virginias Blue Ridge Mountains. People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled. What do you soak eggplant in before cooking? In 2 shallow plates, add breadcrumbs to one and whisk eggs and milk in the other. Beat 4 eggs in a bowl. All good things come to those who wait, and this has never been truer than in the kitchen. One thing to remember about eggplants is that they are spongy and will soak up oil, making a soggy mess. Let the eggplant rounds sit and release moisture for at least 1 hour and up to 2 hours. In a medium-sized shallow dish, add the milk. Its quick and easy to do so and you can enjoy delicious eggplant parm without feeling like there is plastic inside your meal. In some parts of Italy, they actually add layers of ham or a meaty ragu to top the eggplant. Place in a single layer on a baking sheet. Repeat layer and cover with foil. baked eggplant parmesan, baked eggplant parmesan recipe, Eggplant parmesan, simple eggplant parmesan. If the pastella is too thick, you can add more water. Brush 2 baking sheets with oil; set aside. 1 Cut the eggplant into 1/2-inch thick slices. Share via Email, #wprm-recipe-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #c6a42d; }#wprm-recipe-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-1-33); }#wprm-recipe-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-1-50); }#wprm-recipe-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-1-66); }linearGradient#wprm-recipe-rating-1-33 stop { stop-color: #c6a42d; }linearGradient#wprm-recipe-rating-1-50 stop { stop-color: #c6a42d; }linearGradient#wprm-recipe-rating-1-66 stop { stop-color: #c6a42d; }. Lay half of the eggplant slices in a single layer in the dish. Coat each side of the eggplant with the flour. I do not recommend freezing baked eggplant parmesan, as the high water content in the vegetable yields a mushy, soggy dish when thawed. This can help the eggplant stay crisp after cooking because it removes some moisture before it has a chance to create sogginess. Step. Make the pastella. However, as the eggplant grows bigger and matures, the peel may become tough and bitter. Bake for 25 minutes or until heated through. Your email address will not be published. Place the breaded slices back on the rack. WebDeselect All. Smallereggplants tend to be sweeter, less bitter, and have thinner skin and fewer seeds. Bread the eggplant: Rinse the salt from the eggplant slices and pat dry with paper towels. Your email address will not be published. Actually, the best way to enjoy eggplant Parmesan is the day after you make it. You ll see beads of moisture start to form on the surface of the eggplant as it sits. Coat a 913 inch baking dish with cooking spray. This type of flour is light and has the consistency of fine baby powder. Pat the eggplant slices dry with paper towels. So many readers have made it before and have told me that they wont ever skip the prep step again! The bottom of the eggplant should be tilted away from you or to the side. Bake for 20 minutes; flip the slices over, and bake for an additional 15 minutes. Okay, so the best method to make eggplant parmesan is to pull the moisture out of the eggplant prior to frying it. Sprinkle both sides of the eggplant rounds lightly with salt. Place the eggplant parmesan slices in the air fryer basket so they are not overlapping and spray lightly with cooking oil spray or brush with oil. Place in a single layer in the prepared baking dish. Nutrition information can vary for a variety of reasons. Eggplant slices of the same size are neatly stacked on top of each other with the sauce and cheese. This traditional Sicilian dish combines fried slices of eggplants nestled between layers of tangy tomato sauce and slathered in chunks of melted cheese; it is a decadent meal that delivers every time. Super easy and very tasty was afraid it might have been soft and gooey but it was not. Cook for 4-5 minutes, flipping halfway through. The peel of an eggplant is completely edible. Instructions Salt the top side of your eggplant slices and place them on a wire rack on a baking sheet. Bread the eggplant: Rinse the salt from the eggplant slices and pat dry with paper towels. Traditionally the tomato sauce for eggplant Parmesan is made with passata, which is an uncooked tomato puree. In a separate bowl beat 4 eggs and dip the eggplant into the egg to coat both sides. You dont. Top with the remaining sauce and the remaining Parmesan. Another common mistake is the leaving peel of the eggplant alone. It is shiny and light and looks similar to the Globe eggplant but is smaller and lighter. It was soggy and kind of slimey. Season with a light sprinkle of salt all over both sides of the eggplant. Assemble in a Baking Dish and Bake. I wouldnt assemble the casserole dish ahead of time because the marinara sauce will turn the breading soggy and mealy BUT if you truly do want to prep the eggplant parmesan ahead of time and dont mind that its a little soggy, you can assemble the entire casserole dish at this point then cover it and place it in the fridge. Repeat until you've pan-fried them all. And in a Neapolitan cookbook from 1903, the author suggests adding slices of boiled eggs for a hearty take on the dish. Sometimes it helps to have a visual, and weve always got you covered with our cooking show. Serve with chopped fresh basil. Peel eggplant and cut into -inch thick slices. Pour melted butter into an 11 x 7-inch baking dish. Is it better to peel eggplant for eggplant parmesan? Sprinkle with 1/3 cup of shredded Parm. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper. Eggplant Nutrition Assemble in a Baking Dish and Bake. Bake in preheated oven for 15 - 20 minutes. 5 cups fresh breadcrumbs WebThe peel of an eggplant is completely edible. It ends up being a matter of personal preference. Otherwise, youd be suffocating the breading with the heat and condensation so then itd turn the breading soggy. The idea isnt to smother the layers with sauce. November 6, 2022. If you have knife skills and a steady hand, that should not be difficult, but if you struggle to keep them the same thickness, you can use a mandoline to ensure they are all the same size. Add 3/4 cup of marinara sauce to the base of the casserole dish and spread to coat the bottom. "If it's a larger vegetable, the skin tends to be thicker and harder to chew. On top of the eggplant slices, sprinkle a generous amount of mozzarella cheese and parmesan cheese. Always peel along the length of the eggplant (top to bottom) rather than peeling across the width (side to side). As a result, the process will take much quicker and you are less likely to accidentally cut yourself. As an eggplant grows larger, the skin can become tough and bitter something that I prefer to avoid. The eggplant is easier to handle when you peel along the length. Line two large sheet trays with paper towels and lay the slices on top in a single layer. Preheat oven to 400 degrees F. In a shallow dish, beat eggs. Do you peel eggplant before making Place the breaded slices back on the rack. WebPeel the eggplant and slice into 1/4-inch thick slices. The rounds will vary in diameter since the eggplant is not a uniform cylinder, but try to keep the thickness of each slice uniform so that they cook in the same amount of time. However, as the eggplant grows bigger and matures, the peel may become tough and bitter. 1 Cut the eggplant into 1/2-inch thick slices. "If it's a larger vegetable, the skin tends to be thicker and harder to chew. Bake until golden brown, about 20 minutes. Make the sauce: Heat 1 tablespoon olive oil in a 4-quart saucepan on medium heat. The eggplant is easier to handle when you peel along the length. The eggplant is easier to handle when you peel along the length. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Eggplant parmesan tastes very similar to regular chicken parmesan. Heat a skillet over medium high heat and add 1 tbsp. Preheat the oven to 400F and line 2 baking sheets with parchment paper. The skin is entirely edible, though with larger eggplants it can be a little tough. 2) Place an ovenproof pan on top of frozen eggplant so that the top is touching the pan. Reheat individual portions in a microwave, air fryer, or toaster oven. 2) Place an ovenproof pan on top of frozen eggplant so that the top is touching the pan. Eggplant Parmesan is a classic Italian dish. Coat each side of the eggplant with the flour. Preheat the oven to 375 degrees. Breading and frying the eggplant slices are part of the classic recipe, and if you skip this part, it can lead to soggy, mushy eggplant slices. The best way to keep the structure without losing texture is to peel the eggplant in stripes. Thank you so much, Mike! But ideally, you need to cook the entire dish a bit longer because you want the cheese to melt into the sauce and the eggplant slices to soak up the tomato sauce, giving the flavors and texture time to come together. How long does eggplant last in fridge? In another shallow dish, combine panko bread crumbs, parmesan, basil, and garlic powder. Pour a little marinara in the bottom of the pan and spread around Looking to add some more veggies to the meal? Traditional eggplant Parmesan is Sicilian, but other parts of Italy have their own versions too. Spread 1 cup of the sauce over the eggplant rounds. Heat 1 tablespoon olive oil in a 4-quart saucepan on medium heat. If you do not have a vegetable peeler, use a small paring knife, instead. To test for ripeness, lightly press a finger against the skin. This is a quick overview of the ingredients that youll need for the best baked eggplant parmesan recipe. The other common oil-related mistake that many home chefs fall prey to with eggplant Parmesan is thinking they need to add oil between each layer of eggplant. 3 Comments. Those who took the extra step did not regret it and Im sure you wont either! The peel of an eggplant is completely edible. Since this eggplant parmesan recipe is baked in the oven, youll just spend about 15 minutes preparing the meal and thats it! Place in colander and sprinkle with salt. However, as the eggplant grows bigger and matures, the peel may become tough and bitter. Nowadays, salting eggplant to sweat before using them is considered unnecessary. Unless the skin is reinforcing eggplant halves or slices, make sure your eggplant is peeled before cooking it and digging in.