Eggplant parm question....First time using eggplant?!
I usually refrigerate chicken after I bread it, but I have never even sliced an eggplant let alone cook with one, so I'm unsure about it.
Thanks! :)
Answers: I have a few questions about preparing eggplant parmesan.. How long can I leave the salt on for it to help dry up the eggplant? Also, if I salt and dry the eggplant, then bread it, can I refrigerate it for a few hours before frying it?
I usually refrigerate chicken after I bread it, but I have never even sliced an eggplant let alone cook with one, so I'm unsure about it.
Thanks! :)
alot of Italians don't salt it because they don't mind the bitterness...but i always salt mine..and yes you can refrigerate it as long as when your ready too fry it you dip it in the breading again...not the liquid part...just the breading! and i usually leave the salt on for 15 minutes.
well i never salted it and come from a large italian family that cooked it every week.....
we slice it how you would a cucumber..... only thinner....you soak each slice in beaten egg, bread it and fry in hot oil on each side.....then when they are all cooked, you layer them and cover each layer with sauce and mozzarella cheese, i also put a thin layer of hamburger meat between each layer, sort of like a sandwich and cover with sauce and cheese..... its more hearty... then bake in the oven covered on 375 for 1 hour...
I always salt the eggplant and remove the skin. I personally don't care for the skin. Make sure you rinse the eggplant well after salting and pat dry. I wouldn't bread it before hand. Add a bit of grated parm cheese to the breading mix, makes a really nice crispy crust. Mmmmmm, now I want some eggplant parm......
I'm also an Italian girl and we never "salted" egg plant, not sure what you mean. I peel and slice the eggplant, bread it, fry it and then layer it "domino" style (Kinda leaned against but still upright ) with thin slices of mozzerella or provolone cheese inbetween. cover with tomato sauce and cook on 350 about 45 minutes. I never add meat, but some folks do!
Hehe, I know how you feel. =) Eggplant is a very forgiving veggie to work with, so don't be too worried about it. Trust me, it won't mind.
Yeah, you should be fine to salt and dry the eggplant, then bread it and refridgerate it. In all honesty, I never use salt to dry up the eggplant I'm using. I lightly sautee it, then I pat it down with paper towels until they come away clean. I wouldn't leave it on very long, as eggplant tends to swallow every flavor around it... and eating a block of breaded salt would be icky.
As far as frying-I actually suggest baking it almost lasagna style. I think it brings out a better flavor =)
i am italian and never salt it, miss rhondas ideas sound wonderful
See if this link will be of help:
http://allrecipes.com/Recipe/Eggplant-Pa...
I salt mine. yes and after breading i put it in the frig a few hours. no problem