Line two large sheet trays with paper towels and lay the slices on top in a single layer. Step 1 Cut the eggplant into 1/2-inch thick slices.This allows any steam created while baking to escape the dish, instead of making the casserole soggy. Like it super saucy? Serve more warm marinara or tomato sauce on the side.įinally, the casserole is baked uncovered. Enough to give great tomato flavor, but not drown the dish in sauce. This casserole is baked with just 3/4 cup of sauce between each of the layers. Second, when assembling the casserole, use a moderate amount of sauce and bake uncovered.
(This happens most frequently when the oil for the eggplant gets too cold.) Hook a thermometer on your pan to keep an eye on the temperature. Cooking at 350 degrees allows the eggplant to fry crispy, without absorbing too much oil and becoming soggy. This is to blot up any moisture that has been drawn out of the eggplant so the slices are nice and dry.Īfter all the effort that breading and frying the crispiest eggplant takes, the last thing you want is a soggy dish of eggplant parm! A few important steps help to keep this issue in check.įirst, keep the oil for frying the eggplant at the right temperature. There's no need to rinse the eggplant or aggressively wipe it down simply pat each eggplant slice with a paper towel once the 45 minutes are up. Salting eggplant before frying also helps to tenderize the pieces, so that when fried, then baked, they are meltingly tender.ĭo you rinse or wipe the salt off the eggplant before cooking it? For one, it helps to season the eggplant and allow that seasoning to reach the interior of the vegetable rather than just sitting on the surface. Though not an essential step, salting eggplant before cooking does yield some good results. It'll work just as well and help this eggplant recipe come together quicker.ĭo I need to salt my eggplant before making eggplant parmesan? Nope! Of course you can make your own marinara, but you can also rely on the store-bought stuff. But it is perfectly okay to peel the eggplant before cooking as well.ĭo you have to make your own tomato sauce for eggplant parmesan?
#Baked eggplant stacks skinnytaste skin#
Leaving the skin on can give the eggplant slices a bit more structure when fried and texture when eaten. Should I peel my eggplant before cooking? Below, you'll find all the tips you need to make it easy and fool-proof. Pair eggplant parm with a big salad and hunk of cheesy garlic bread, and family dinner is served. Now, who's hungry? Try this vegetarian casserole and you might never go back to its meat-based version, chicken parmigiana, again! Don't be afraid of frying the eggplant.
Fresh basil and parmesan cheese only boost the flavor with freshness and bite. If you're a fan of baked ziti or lasagna, put this eggplant parmesan casserole on your this list of Italian-American dishes! Eggplant parm is an irresistible mix of crispy fried eggplant, tomato sauce, and melty mozzarella cheese.
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