Baked Eggplant Parmesan question...?

Question

It's been a long time since I've eaten this dish. Would I want to bake the outer slices with skin on their backs, or toss em?

Just to be clear here, I am talking not about the skin around the sides, but the end pieces. If it were a loaf of bread, I wouldn't be talking about the crust surrounding each slice, but the pieces at the end of each loaf...

Answer 1

i usually toss the ends and leave the skin on the eggplant

Answer 2

Peel the eggplant and toss the peelings. Cut crosswise into 1/2 inch slices. Dip slices into beaten egg, then into flour to coat both sides.. Cook in a little hot oil in skillet for about 4 minutes on each side just until golden. Drain on paper towels.
Arrange eggplant slices in a single layer in a baking dish.
Sprinkle with Parmesan cheese (1/3 cup).
Top with sauce and mozzarella cheese. Bake, covered at 400 degrees for 10/15 minutes until hot.
That's how I make it. Very good and easy.

Answer 3

You may be slicing the eggplant too thin or overcooking it by having it baked twice, even if just reheated in the microwave. Try breading and frying your egg plant slices, allow the slices to cool. Combine all your eggplant parm ingredients in your individual container and freeze. Since everything is really cooked it only has to be reheated enough to be hot enough to eat and for the cheese to melt. Hope this helps.

Answer 4

If you're peeling your eggplant, you're losing a good source of potassium and fiber. Today's featured recipe, Baked Eggplant Parmesan, leaves the skin alone so you enjoy great taste and the health benefits. With a flavorful breaded coating, layered with a delicate tomato sauce and gooey Parmesan cheese, your family will be begging for more!

Ingredients

Nonstick cooking spray
3/4 cup soy milk or skim milk
1 cup bread crumbs
1 cup wheat germ
1 tsp. basil
1/2 tsp. oregano
1/2 tsp thyme
1/4 tsp. salt
2 medium eggplants, washed, ends removed, and cut into 1/2-inch slices
2 cups tomato sauce
1/2 lb. fat-free mozzarella cheese
1/2 cup grated Parmesan cheese

Directions

1. Preheat oven to 375 degrees. Spray nonstick baking sheet with cooking spray.

2. Place milk in shallow bowl.

3. In a second bowl, combine bread crumbs, wheat germ, basil, oregano, thyme and salt.

4. Dip eggplant slices first in milk, then dip in bread crumb mixture to coat both sides. Place prepared eggplant on baking sheet. Bake until tender, about 25 to 30 minutes. Remove from oven, cover and keep warm.

5. In large casserole dish, spread 1/4 cup tomato sauce on bottom of pan. Add a layer of eggplant, then tomato sauce, then mozzarella cheese. Repeat layers until ingredients are used. Sprinkle top with parmesan cheese.

6. Bake, uncovered, for 45 minutes, or until edges are bubbly. Let sit for 10 minutes before cutting. Serve hot.

Makes four servings. Nutritional values per serving: 489 calories, 10g fat, 39g protein, 63g carbohydrate, 14g fiber, 20mg cholesterol, 1085mg sodium and 1109 mg calcium

Answer 5

do you eat the eggplant skin eggplant parmesian

Answer 6

I would throw away the end slices

Answer 7

i usually toss the skins

Answer 8

with skind on..it helps the eggplant to hold better....