Eggplant Parmesan Recipe Development
I based my recipe on the lasagna formula in the book, while keeping Ragusa’s recipe in mind. I knew I wanted to roast the eggplant quite than fry it—pans full of simmering grease scare me, and fried eggplant tastes additional like oil than eggplant.
Eggplant notoriously absorbs grease like a clean, which is why you’ll want to brush grease onto the eggplant rather than wet it on. Just be sure to use clean eggplant, because there’s no save mushy, bruised eggplant.
When I was work on my recipe, I got hung up on the breading constituent. I don’t love dipping my fingers into raw spawn, and it’s hard to find whole granule breadcrumbs. Plus, the breading in eggplant Parmesan
Inevitably gets coated in marinara and ends up damp. What is the point of breading if it’s every soggy?
That’s when I dove into the explanation of eggplant Parmesan and learned that Italians don’t actually currency their eggplant. Eureka! I removed the breading constituent and landed on an eggplant Parmesan that I truly love. I understand that some may passionately disagree with me on the breading front, but let’s now agree to disagree.
Before you head to the grocery store up, here are various tips:
Be sure to choose eggplants that are soft and shiny, with no dents or mushy part. They should feel heavy for their dimension.
If possible, choose eggplants that are on the greater side. Large eggplants tend to contain extra seeds, which can produce a bothersome texture in this formula.
Then, be sure to turn that eggplant into eggplant Pram promptly, since overripe eggplant tastes more bitter.