topic Re: EGGPLANT Parmesan Question - - in Recipes

EGGPLANT Parmesan Question - -

RinaRina — Fri, 25 Dec 2020 17:14:59 GMT

When you make your EP, is the Eggplant soft and mushy?

EDIT:

I had NOT cooked it in awhile and noticed it seemed "mushy".

Couldn't remember if it was like that before, and I just didn't remember.

Re: EGGPLANT Parmesan Question - -

kittyloo — Fri, 25 Dec 2020 16:53:39 GMT

Yes, I love eggplant parm.

Re: EGGPLANT Parmesan Question - -

skatting44 — Fri, 25 Dec 2020 17:05:34 GMT

Are you reffering to the texture of the Eggplant before or after cooking ? Did you cook it whole or did you slice it ? If you sliced it in a cassarole dish , the width of the slices , if cut very thin may have rendered it mushy in texture . Eggplant requires cooking till soft , otherwise it is not as tasty if it is hard and firm.

Re: EGGPLANT Parmesan Question - -

RinaRina — Fri, 25 Dec 2020 17:14:11 GMT

I had NOT cooked it in awhile and noticed it seemed "mushy".

Couldn't remember if it was like that before, and I just didn't remember.

(Will add this info in my original post, to avoid confusion.)

Re: EGGPLANT Parmesan Question - -

fthunt — Fri, 25 Dec 2020 17:38:48 GMT

Confused how you cook - bake...............do you slice EP.....then dip in egg;;;;shake off excess.....brown slices in fry pan....then layer (with sauce).....and bake?

Cheese on the top

If browned first - don't think it should be mushy

Re: EGGPLANT Parmesan Question - -

felixmom — Fri, 25 Dec 2020 17:55:45 GMT

I always cut the eggplant in rounds and lay them on a wire rack set over a baking sheet and sprinkle both sides with kosher salt. Let them sit for about an hour. In the meantime set up dredging station. Before breading, rinse the eggplant slices with water and pat dry with paper towels and continue with assembly, etc.

Re: EGGPLANT Parmesan Question - -

house_cat — Fri, 25 Dec 2020 18:59:31 GMT

I don't salt them ahead, nor do I use breadcrumbs.

I slice, dredge in flour and then egg and into hot oil. If the oil is not hot enough, you'll get soggy, oily slices. Make sure your oil is sufficiently hot by dropping a bit of the egg mixture into it before you start frying. If it sizzles right away and browns up quickly, you're good to go.

Also, try laying the cooked slices on sheets of paper towels to cool. However, in any case, they are not going to be stiff and crispy like potato chips - more crispy on the outside and a little mushy on the inside.

I hope that helps.

Re: EGGPLANT Parmesan Question - -

cindyNC — Fri, 25 Dec 2020 19:12:40 GMT

I slice in rounds, then do the 3 dredging stations but bake them in the oven at 425 degrees flipping them once.

In the past I haven't peeled the eggplant, but the next time am going to try peeling it.

Re: EGGPLANT Parmesan Question - -

kittyloo — Fri, 25 Dec 2020 19:23:14 GMT

i always salt, to get out the extra water, then brush with OO and broil the slices, to avoid all the extra calories with the crumbs, and pan frying.

Re: EGGPLANT Parmesan Question - -

Yahooey — Fri, 25 Dec 2020 20:20:29 GMT

I rarely make it since it is labor intensive for me

i salt - drain the water - flour, dip in egg, breadcrumbs - baked off and it comes out crispy - then layer with sauce / cheese for 2nd bake - it beomces soft but not mushy

Re: EGGPLANT Parmesan Question - -

January121 — Sat, 26 Dec 2020 08:03:50 GMT

I peel the eggplant & cut it in round slices ..... put salt on the layers of eggplant & let it sit for an hour or two to get the excess water out ... then put it on fresh paper towels & pat it to make it dry .... I then dip it in egg & seasoned breadcrumbs & fry it until golden brown ..... then I take two pieces of the eggplant & make a “sandwich “ with mozzarella cheese, oregano & sauce & bake in the oven at 350 degrees until the cheese melts & is bubbly .... YUM YUM YUM!!!!

Re: EGGPLANT Parmesan Question - -

RinaRina — Sat, 26 Dec 2020 23:53:02 GMT

@Yahooey wrote:

i salt - drain the water -

WATER! Okay! That's where the mush is coming from.