NFT: It’s Been So Serious Here Lately- Let’s Talk Eggplant Parm.

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Matty Matheson's Excellent Eggplant Parm - ( New Window )

Kosher salt on each side, and let them sit out on paper towels for 20-30 minutes. Draws out the starch and makes them nice and soft.

I need hard chewy eggplant like I need an infected scrotum.

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the GREATEST EGGPLANT PARMIGIANA - ( New Window )

Not the biggest fan since my Italian mom/grandmother always peeled them, I can deal with the skins as pretty much every restaurant I’ve ever ordered them at includes the skin.

Skinned unless eggplant is very fresh and young. Fried eggplant but thick slices want to taste the eggplant not just the breading.Also fry eggplant Al demte. Mozzarella with a little provolone too much provolone overpowers the dish. Usually like it plated but a sub is great too.

The key is to pick them small and they aren’t bitter or tough. You don’t even have to salt them. Peel, slice Bread and fry in olive oil. My wife makes hers with thinly sliced ham and sauce from our home grown San marzanos.

In comment 15550373 Mattman said:

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The key is to pick them small and they aren’t bitter or tough. You don’t even have to salt them. Peel, slice Bread and fry in olive oil. My wife makes hers with thinly sliced ham and sauce from our home grown San marzanos.

What time should I be there Friday night?

but of course I'll still eat a good eggplant parm occasionally (on friday's during lent).

has to be fried to be really good IMO. and needs to be crispy. People will always say they can bake it and get it crispy but they can't - to my standards at least.

I am like you CR I prefer no skin, but I'll tolerate skin since I usually have no choice.

agree on provolone too.

Love eggplant but never liked their skins. I fry mine lightly breaded. I also like to slice them vertically, so I get fairly thin, long slices. It comes out almost a bit like lasagna that way.

Biggest thing for me is not using too much sauce. Can get too soggy otherwise. I prefer plated, but sandwiches are ok.

From what I've seen some chefs do, I zebra peel the eggplant the long way. Cut it in circles, about 1/2 thick. I don't salt it, I've never really perceived a problem with bitterness. Flour/egg/Italian flavored breadcrumbs. Fry to golden. I make my own sauce and simmer it down until very thick, so I don't end up with water in the tray. I use provolone, mozz (usually hardish blocks that I grate, not fresh) and then small-grate some parm on top. Finish in oven at 350. I make individual portions in gratin dishes rather than a big batch in a baking dish.

In comment 15550512 Bill in UT said:

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From what I've seen some chefs do, I zebra peel the eggplant the long way. Cut it in circles, about 1/2 thick. I don't salt it, I've never really perceived a problem with bitterness. Flour/egg/Italian flavored breadcrumbs. Fry to golden. I make my own sauce and simmer it down until very thick, so I don't end up with water in the tray. I use provolone, mozz (usually hardish blocks that I grate, not fresh) and then small-grate some parm on top. Finish in oven at 350. I make individual portions in gratin dishes rather than a big batch in a baking dish.

oh, and talking eggplant parm IS serious

Glad you mentioned simmering down the sauce.its key to good dish. No wet soggy eggplant Parm for me.

peel it.

and I like it much better fried but sometimes I get 'agita' from fried foods so I bake it.

The bread is the most important. Here in Florida the bread sucks. (Like the Pizza and Bagels must be the water).
I go to Publix and get their hogey rolls and slightly toast them.

BTW its GRAVY not sauce. LOL

Made a big pot yesterday so guess what's on the menu for tonight!

Great timing!!!!

Peeled
Sliced circles
Salted and toweled
Fried in good evoo
Prov in between
Sauces
Pecorino and cheese on top to bake


Now, I’ve had it sliced lengthwise, battered and fried, baked with cheese in between and only sauced when plated and that is also very good.

no skin, fried, mozzarella.

It is unbelievable plated or a sandwich the nest day.

In comment 15550627 Jints in Carolina said:

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no skin, fried, mozzarella. It is unbelievable plated or a sandwich the nest day.

next not nest

nothing is more hilarious to me than over-pronunciations of foreign words (think Giada). So it’s Parmesan for me.

that’s brown and goes on turkey.

Both of my grandpa's parents came over on the boat. As he explained it, the difference between sauce and gravy was meat. Gravy was simmered with meat, sauce wasn't. Good enough for me. I don't understand why some people get so exercised over this anyway.

no breading
Link - ( New Window )

is a kind of cheese (originally from Parma, Italy and formally named Parmigiano-Reggiano commonly referred to as parmesan), parmigiana is a cooking style (where a main ingredient is cheese).

I have never seen anyone from a heavy Italian area like the Northeast say they are making (or eating) eggplant parmesan.

but mostly I just use parm - chicken parm, eggplant parm, veal parm, etc. so who cares, lol.

this is just how I think of it at least.

In comment 15550737 Greg from LI said:

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Both of my grandpa's parents came over on the boat. As he explained it, the difference between sauce and gravy was meat. Gravy was simmered with meat, sauce wasn't. Good enough for me. I don't understand why some people get so exercised over this anyway.

I think its a more interesting debate than half the football topics on this board as of late. I've made my case, gravy is brown and to add, usually thickened. This comes from an Italian with grandparents who said gravy instead of sauce - didn't make sense growing up, doesn't make sense now.

But I do believe there's a preparation with just chicken, sauce and grated parm that is called chicken or eggplant parmesan

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from Lidia Bastianich

Eggplant Parmesan Stacks

Ingredients:
1 eggplant
Flour
Marinara sauce
Grated parm cheese
oil

Directions:
Preheat over to 375
Cut off end of eggplant, peel strips of skin away, leaving zebra look. Cut about 1/2 inch thick, along long axis.
Lightly flour and fry to golden brown.
Put some sauce on bottom, then eggplant, sauce and cheese. Repeat to make stacks.
Bake, covered by foil, 20 minutes. Remove foil and bake until browned, about another 20 minutes.

In comment 15550744 pjcas18 said:

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is a kind of cheese (originally from Parma, Italy and formally named Parmigiano-Reggiano commonly referred to as parmesan), parmigiana is a cooking style (where a main ingredient is cheese). I have never seen anyone from a heavy Italian area like the Northeast say they are making (or eating) eggplant parmesan. but mostly I just use parm - chicken parm, eggplant parm, veal parm, etc. so who cares, lol. this is just how I think of it at least.

I first read your "heavy Italian area like the Northeast" as in northern Italy....haha.

The thing to note here is that in Italy, "Parmigiana" is eggplant parmigiana, and only that. The idea of it being chicken/veal/sausage/meatball/etc. is never considered and bothers Italians.

Personally, I eat both (whatever is good is good, that simple to me), and while Italian Americans are free to do whatever they want, it would bother me if they felt they had a say in Italian cuisine "purity" (and I'm Italian American myself). In fairness to Italian-American cuisine, there's a very good reason why it evolved in the US, as those who opened restaurants had to make compromises to satisfy their American customers -- spaghetti & meatballs is one of those that come to mind.

Eggplant parm is commonly available in NYC Italian restaurants and even pizzerias. When done right, delicious.

Good OP.

finding good eggplant in January? I have not looked recently.

is YES! I have never met a version of Eggplant Parmesan that I didn't like. It's my favorite dish.
I prefer peeled eggplant, sliced into rounds (like meat, cut across the grain) flour, egg wash, breadcrumbs. I prefer unseasoned breadcrumbs, also matzoh meal, and even panko, although I run the panko through the food processor to break it into finer pieces. Sauce, Marinara made with good tomatoes, only I don't cook it for hours, just about 30 minutes or so. Cheese, I prefer whole milk mozzarella, but not fresh mozzarella, and of course a good amount of Pecorino Romano, or Reggiano.
I now know what I am going to post on the Bill's weekly weekend cooking thread.

breaded, fried, mozz and in a nice soft hoagie roll with just enough sauce not to make a mess.

In comment 15551405 Jimmy Googs said:

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breaded, fried, mozz and in a nice soft hoagie roll with just enough sauce not to make a mess.

helluva nice picture, Googs.. but here in New York we call that a hero roll.

In comment 15551412 Producer said:

Quote:

In comment 15551405 Jimmy Googs said: Quote: breaded, fried, mozz and in a nice soft hoagie roll with just enough sauce not to make a mess. helluva nice picture, Googs.. but here in New York we call that a hero roll.

haha...wasn't trying to give Philly any props

but I'd bet both of us would like some on a nice roll. Ain't gonna happed, tho. Well, maybe it's worth using a cheat day for. :) I've given up the spaghetti I always used to eat it with and miss that, too