Marcella Hazan's Eggplant Parmesan Is the Only Recipe You Need (2024)

FAQs

How do you keep eggplant Parmesan from getting soggy? ›

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). Then cut it lengthwise instead of across into medallions.

Another argument in favor of salting claims that it draws moisture out of the eggplant's cells that will, in turn, block the absorption of oil during cooking. But we know from experience that a salted eggplant still soaks up quite a bit of oil. So, in the end, we're with Clee on this one: don't sweat 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. It ends up being a matter of personal preference.

The secret to great eggplant parmesan

And that is to eliminate entirely the breading step of the recipe you are most likely in possession of. Adding the breading means the eggplant slices spend too much time in the oil during browning and provide extra places for that oil to get sucked up.

Using too much sauce

Eggplant Parmesan deserves a delicious sauce, but the dish shouldn't be flooded with the stuff. For one, tangy, acidic tomato sauce will overpower the taste, and the texture will suffer too. Adding too much sauce to your eggplant Parmesan will result in soggy eggplant Parmesan soup.

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.

Can You Eat Eggplant Raw? Luckily, the answer is yes! While the leaves and flowers can be toxic, the eggplant itself is safe to consume both raw and cooked, and the compound that some might be sensitive to, solanine, is only toxic when consumed in large quantities.

Cut the eggplant into 2cm / 0.8” rounds. Spray each side generously with oil and sprinkle with salt and pepper. Brown – Heat a large non-stick pan with a lid over medium high heat, no oil.

Its inner flesh acts like a sponge, soaking up every drop of oil it touches. It becomes sodden, greasy, and ultimately makes for quite a heavy dish. But it doesn't have to be that way — this is how to prevent greasy eggplant from happening and instead, enjoy a crispy eggplant dish.

What not to put with parmesan? ›

You see, in Italy, Parmesan cheese is reserved for pasta dishes with tomato-based sauces, cream sauces, and meat-based dishes. Adding Parmesan cheese to a seafood-based dish, like spaghetti with clams, is a big no-no. It's like adding ketchup to a steak or pineapple on a pizza – it just doesn't belong!

Which One is for You? Eggplant parmesan tends to be lighter on the stomach and is considered to be more healthy. Eggplant is also less expensive. Restaurants find that it is a much cheaper option for guests.

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

A useful tip to prevent sogginess and greasiness is to salt sliced or diced eggplant and let it sit for an hour.

Depending on the recipe, you might want to slice and salt globe eggplant slices before cooking them in order to draw out some of the water and keep them from turning to mush.

Wrap each eggplant in a paper towel or inside a paper bag with the top left open. That way the fruits can still breathe, and the paper will absorb any excess moisture that could cause them to unduly soften.

Making Eggplant Parmesan Ahead of Time

With that said, you can layer and assemble the eggplant parmesan in the baking dish, cover it, and refrigerate it overnight. From there, bake it as the recipe instructs, but you may need to add 10-15 minutes to the overall cook time.