Eggplant Parmesan

[Bearcarver]

Please excuse my ignorance here but are you just sprinkling salt and letting it sit in a colander or are you soaking it in salt water and then letting it sit? If soaking then how much salt per water? Also, why do this? Thanks, looks amazing and I may try to make it as I haven't had eggplant parm in quite a while

I believe that would be sprinkling it--not soaking.
Eggplant can be bitter, especially the big ones---sprinkling the slices with salt and draining can remove that bitterness.

That is what I'm assuming Keith did.


Bear

[Fire it up]

Please excuse my ignorance here but are you just sprinkling salt and letting it sit in a colander or are you soaking it in salt water and then letting it sit? If soaking then how much salt per water? Also, why do this? Thanks, looks amazing and I may try to make it as I haven't had eggplant parm in quite a while

Like Bear said it's sprinkling with salt, preferably kosher salt, and allowing it to sit on a rack to drain. This helps to pull out a lot of the moisture and helps the slices crisp up more while they cook. Too much moisture in them would cause the breading/flour coating to fall off or turn to mush and make a soggy finish to the dish.

[dales133]

I've found these days they have cross bred standard eggplant with the more slender Lebanese cousin, I haven't salted them in a few years without bitterness, I'll throw some rub or seasoning and Evo or avocado oil on fresh cut eggplant and grill with great results.

My point is I think the bitterness is a thing of the past

[Bearcarver]

I've found these days they have cross bred standard eggplant with the more slender Lebanese cousin, I haven't salted them in a few years without bitterness, I'll throw some rub or seasoning and Evo or avocado oil on fresh cut eggplant and grill with great results.

My point is I think the bitterness is a thing of the past

Could be---I haven't had Eggplant for about 5 years. Mrs Bear always bought the big ones, which seemed to be the bitter ones.
Hmmm---I'm way overdue for some!!!


Bear

[Bassman]

As FIU says, the salting helps draw out some of the moisture. This dish is good reheated also. I don't know why we only make it once or twice a year.

[tadowdaddy]

Nice Keith! One of the only ways I can eat eggplant. Otherwise, too slimy for my liking! On edit, I'll have to give the salt trick a try!!

[rbranstner]

This is one of my favorite dishes to get at the Italian joint in town.

[sweet_magnolia]

Looks great, Keith! I've only had this dish once at a friend's. I might have to try it myself sometime. Thanks for sharing!

[someAZdude]

Good information :) Thanks guys

[Fire it up]

Could be---I haven't had Eggplant for about 5 years. Mrs Bear always bought the big ones, which seemed to be the bitter ones.
Hmmm---I'm way overdue for some!!!


Bear

The bigger they are the more bitter they will become because they are technically overripe.
If you cut into one and it has all the black seeds showing it is also overripe.
Also check for the skin, it should be deep dark purple/black and shiny, if it's lost its shine that's another way to know it is past its prime.

[WALLE]

Keith,
The Mrs's whipped up a dish of this over the weekend and damn were it good!!

We'll have more ready soon, along with some pepper roasting so you'll have to plan on coming over and stocking up.

Please thank your Mrs's for helping my Mrs's make me a damn fine dinner!

[Bassman]

Glad you enjoyed it. Just give me a call when you're ready to roast peppers.

[eDJ]

Re:

I haven't made too much Eggplant myself. Made Parmesan once, Ratatouille once, and most often slice it longwise 1/4 inch thick dip it in beaten egg, then in a mix of Italian bread crumbs, Parmesan cheese, and Italian seasoning before frying it on a hot griddle in EVO. Served with a bit of Pizza sauce on the side.

That's about all I've done with Eggplant and would like to hear more about it. I thought recently about fixing it in a Dutch Oven on an open fire.

[Fire it up]

That's about all I've done with Eggplant and would like to hear more about it. I thought recently about fixing it in a Dutch Oven on an open fire.

Do you like hummus?
If so then ya gotta try baba ganoush, it's pretty much made like hummus but instead of chickpeas they use eggplant.
AND you can prepare the eggplant on the grill or smoker for the cooking process to impart some nice smoke or grilled flavor to the dish

[eDJ]

Re:

Definately up for that FIU

I've made Hummus many a time. Baba Ganoush I've tried but never attempted to make it.

I was at this place that made Gyros, Falafe, and Baba Ganoush and a lot of other exotic stuff. It was down by the University where that stuff can be had anytime.

I was just wondering if any of the folks here were really into eggplant
and had some thoughts to share.

I guess it's kinda like Okra. If you got someone who really knows the stuff
and you can learn a bit from them.