I need help with Eggplant Parmesan (specifically the breading for the eggplant). Can anyone help me?

Question

What is the best way to do it? Is salting and draining the eggplant absolutely neccessary? Any shortcuts I should know about? Help!!!

Answer 1

heres MY recipe....
slice the eggplant add salt and pepper to it and i rub some raw garlic all over it then i dip each slice in an egg mixture then in a mixture i put together with seasoned italian bread crumbs and some parmesan cheese ( the dry kind used for sprinkling) then i fry the eggplant in very hot oil quickly till browned
i layer these in a baking dish and top with spaghetti sauce and lots of cheese i make 2-3 layers like this and finish the top with sauce and cheese and a sprinkle of that parmesan cheese again
bake till top is brown
BTW when i said salt the eggplant i meant to taste not like that process you mentioned which ive never used before

Answer 2

The salting is important because it takes the water out of the eggplant so it won't make everything else so wet. You can salt it faster by just doing it for a short period of time, like 1/2 hour.

While it's doing that, get everything else done.

2 eggs
1 cup of breadcrumbs
1 cup of Parmesan grated cheese or Pecorino Romano
3 tablespoons of Italian seasoning
1 teaspoon of garlic powder
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/4 cup of olive oil
Tomato sauce of your choice
1/2 cup of Parmesan cheese, grated
1 cup of mozzarella cheese, shredded or sliced

Break the eggs into a pie plate. Beat and add 2 tablespoons of water. Beat again. Set aside.

Combine the rest of the ingredients together in another pie plate, except the olive oil.

Dredge the eggplant in the egg, then the breadcrumbs. Set aside on a clean plate. Once the eggplant is breaded, put it in the fridge for 20 minutes. This allows the breadcrumb mixture to adhere and stick better to the eggplant.

Take a large skillet. Preheat to medium heat and add the olive oil. Cook the eggplant on each side for about 2 minutes.

Take your favorite tomato sauce, put a small amount in the bottom of a 13x 9 baking dish, place the eggplant in the bottom of the dish, cover with sauce, more Parmesan cheese, and mozzarella cheese. Bake at 350 degrees for 20 minutes. YUM!

Answer 3

Eggplant Parmesan
* 1 large eggplant, about 2 pounds
* 3/4 cup olive oil
* 2 cups cups canned tomato sauce
* 1/2 teaspoon dried basil
* 1/2 teaspoon garlic powder
* 1/4 cup grated Parmesan cheese
* 8 ounces shredded Mozzarella cheese

PREPARATION:
Peel eggplant and cut into 1/4-inch slices. Fry on both sides in skillet in hot oil until browned. Drain well on paper towels. Place a layer of eggplant slices in a shallow baking dish; cover with some tomato sauce, a sprinkling of basil and garlic powder, a little Parmesan cheese, and a little of Mozzarella cheese.Repeat layers until all ingredients are used, ending with Mozzarella cheese. Bake, uncovered, at 400° for 15 to 20 minutes.
Serves 4 to 6.

Answer 4

Take the eggplant slices rinse, sprinkle with salt and put something heavy on top... i use a collandar put the eggplant in it then salt it and use a heavy plate with a heavy can on top. You have to do this to reduce the biiterness of the eggplant. All you do really is dip the eggplant in egg (you can substitute this if you want) then dip it in a flour, parm, spice mixture... that's what I do anyway. find some recipes you like then fudge 'em together... things turn out wonderfully if you add your own flair.

Answer 5

Absolutely do the salting & draining. It's the most important step in making this dish. The reason for this...if you don't, your sauce will become very runny, it won't be nice & thick & won't stick to the eggplant, it will just run all over the pan. Sorry, no short cuts. This recipe isn't easy if you make it the right way. They key is also home made sauce, not the jarred stuff.

Are you looking for a recipe?

Answer 6

I've always heard that as long as the eggplant is really fresh you don't have to salt it. The purpose of doing it is to get rid of the bitterness that comes from using eggplant that is getting old. The eggplant should feel heavy for its size and be smooth, not at all wrinkled.

Answer 7

This version bakes the eggplant instead of frying it first. It is very good!

EGGPLANT PARMESAN II

Prep Time: 25 Minutes
Cook Time: 35 Minutes Ready In: 1 Hour
Yields: 9 servings

"Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses."

INGREDIENTS:
3 eggplant, peeled and thinly
sliced
2 eggs, beaten
4 cups Italian seasoned bread
crumbs
6 cups spaghetti sauce, divided 1 (16 ounce) package
mozzarella cheese, shredded
and divided
1/2 cup grated Parmesan
cheese, divided
1/2 teaspoon dried basil

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.

Answer 8

I prefer salting and draining my eggplant dishes to get rid of the bitterness it sometimes has. Drain well and rinse before going further. Season with garlic powder and fresh ground pepper. Dip in egg/milk mixture and then roll in Panko breadcrumbs that have been mixed with grated parmesan cheese. Saute in olive oil until golden brown and sit on paper towels to drain. Layer the eggplant with your marinara sauce, freshly grated cheeses, and a thick layer of ricotta mixed with parmesan and chopped spinach. Top your casserole with more sauce and cheese and bake for 45 minutes or until cooked thru.

Answer 9

I never salt and drain....I don't know where that came from because the "bitter" part of the eggplant is : the skin. I always peel the skin off, then slice and bread however you choose.

Answer 10

I don't think the salt thing is neccessary and I make it ALLOT and everyone loves it. I also bake mine in the ovento make it more healthy. Peel the eggplant slice in pieces and put in the eggwash then the bread crumbs and bake at 350 till brown on both side about 10 minutes per side.