Add 3/4 cup of marinara sauce to the base of the casserole dish and spread to coat the bottom. In short, no, you do not have to peel the skin off of the eggplant before using it. Dip each eggplant slice completely in the flour, followed by the egg, and finally the breadcrumb mixture. Simply cut off the end and slice into large, 1/4-inch thick circles. Step. Bake in preheated oven for 35 minutes, or until The eggplant rounds should be wet from releasing moisture after salting them. Meanwhile, thoroughly combine bread crumbs, Parmesan, and 1 tablespoon olive oil in a medium bowl. The milk not only tempers the bitterness, but it actually makes for eggplant that is extra creamy, since the vegetable acts like a sponge and soaks up a good amount of milk in its flesh. Preheat the oven to 375 degrees. However, as the eggplant grows bigger and matures, the peel may become tough and bitter. So peeling the skin off and cubing it for roasting or sauting is the way to go," says Maria Covarrubias, in-house chef at Chosen Foods. Layer with eggplant slices. The breading creates a barrier to help keep them from absorbing too much oil, but using the right kind of oil is also important. However, the breading might end up a little soggy. Place the breaded slices back on the rack. Once you master the common mistakes of the classic eggplant Parmesan, get creative and try different versions, and experiment with flavors and textures to create the perfect eggplant Parmesan for your family table. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Eggplant parmesan tastes very similar to regular chicken parmesan. Preheat oven to 350 degrees F (175 degrees C). The best way to keep the structure without losing texture is to peel the eggplant in stripes. Preheat the oven to 400F and line 2 baking sheets with parchment paper. Yes, it will take longer, but perfection takes time, and if you want your eggplant slices to be perfectly crispy on the outside and chewy on the inside, then don't make the mistake of overcrowding. This traditional Sicilian dish combines fried slices of eggplants nestled between layers of tangy tomato sauce and slathered in chunks of melted cheese; it is a decadent meal that delivers every time. Drizzle a little oil over the top of each breaded eggplant round. Working one at a time, dredge eggplant slices in flour mixture, dip in egg mixture, and then coat in bread crumb mixture. Posted by: tomcat. I wouldnt assemble the casserole dish ahead of time because the marinara sauce will turn the breading soggy and mealy BUT if you truly do want to prep the eggplant parmesan ahead of time and dont mind that its a little soggy, you can assemble the entire casserole dish at this point then cover it and place it in the fridge. Add a layer of eggplant slices (I was only able to fit about 3 a layer) then using a 1/4 cup, dollop marinara sauce on top of the eggplant slices. Eggplant should be sliced about 1/4 inch thick when making eggplant parmesan. One thing to remember about eggplants is that they are spongy and will soak up oil, making a soggy mess. How long do you let eggplant sit in salt? Bake for 20 minutes, turning halfway through until eggplant is golden. Kosher salt, as needed, plus 1 tablespoon. Spray a 9-by-13-inch casserole dish with nonstick cooking spray. Eggplant should be sliced about 1/4 inch thick when making eggplant parmesan. in Parmesan They are also sensitive to ethylene, which is a gas that some produce emit as they ripen. All that moisture beading up on top of the eggplant? Cheesy, tomato-y Eggplant Parmesan that doesn't weigh you down with too much water or oil. Place in colander and sprinkle with salt. Dip eggplant slices in beaten egg, then in bread crumbs to coat. Preheat oven to 375 degrees. Spoon marinara sauc e on the bottom of a 9 x 13 inch casserole dish. Flip and bake for 5 more minutes. Preheat oven to 400 degrees F. In a shallow dish, beat eggs. Brush 2 baking sheets with oil; set aside. document.getElementById( "ak_js_5" ).setAttribute( "value", ( new Date() ).getTime() ); RESTAURANT-QUALITY RECIPESYOU dinner, eggplant, italian recipe, parmesan, Pumpkin Eggplant Parmesan Casserole with Burrata. Also, the larger the eggplant, the more seeds it has, which also contributes to bitterness so, in this case, size does matter. Eggplant slices of the same size are neatly stacked on top of each other with the sauce and cheese. 5 Preheat the oven to 375. 1 Cut the eggplant into 1/2-inch thick slices. Preheat the oven to 375 degrees. Repeat the layers until you run out of eggplants slices. In a large bowl, on a baking sheet, or directly on a cutting board, sprinkle 1 teaspoon of salt evenly all over the eggplant slices. Bake for 25 minutes or until heated through. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. Dip each eggplant slice completely in the flour, followed by the egg, and finally the breadcrumb mixture. Line the breaded eggplant on lightly greased baking sheets and bake for 20 minutes. I reserved a seat at the table just for you. How do you cook eggplant without getting soggy? 4037 views. Mix well and set aside. Layer half of the eggplant slices onto the bottom. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. Set up your station so that you have flour in one shallow bowl, beaten eggs in another bowl, and the breadcrumb cheese mixture in another, in that order. If you are planning to grill or roast the eggplant slices, then you could opt out of this step, but for true classic eggplant Parmesan, the salting is still required; just ask any nonna, and she will agree. Though thick and chewy, eggplant skin is completely fine to eat and there are some people who prefer to leave the skin on their eggplant. The best eggplant to use for classic eggplant Parmesan is the Sicilian eggplant. People often wonder what flavor the eggplant itself lends the dish. Welcome to my farmhouse kitchen in the foothills of Virginias Blue Ridge Mountains. Are you considering peeling your eggplant for eggplant parmesan Here are some reasons why you might want to do so: Peel the skin away to get a more even texture. Salt the top side of your eggplant slices and place them on a wire rack on a baking sheet. Coat each side of the eggplant with the flour. So many readers have made it before and have told me that they wont ever skip the prep step again! Bake for 20 minutes; flip the slices over, and bake for an additional 15 minutes. Flip and bake for 5 more minutes. Bake at 375 F for 25-28 minutes, until nicely browned on top. Add the minced garlic and gently cook for 1 minute or until fragrant. Let sit 1 hour to release moisture. Bake for 20 minutes; flip the slices over, and bake for an additional 15 minutes. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post. In a large skillet with enough oil to cover entire base of pan, heat over high heat. How do you make eggplant parmesan from scratch? How do you make eggplant parmesan from scratch? Always peel along the length of the eggplant (top to bottom) rather than peeling across the width (side to side). However, as the eggplant grows bigger and matures, the peel may become tough and bitter. Pre-heat your oven to 400F and lightly grease a sheetpan, as well as a 9 x 12 casserole dish with butter or pam spray. Dip each slice in egg and coat with crumb mixture. In the traditional recipe, the sauce is pure and simple tomatoes puree and some basil and salt. No frying in batches, no flipping at the stove, and so darn easy! The vegetables skin is completely edible and tends to soften as it cooks, so in many recipes its fine to leave the skin on. This Italian-inspired dish is best when served with a side of pasta and extra marinara sauce. How do you make eggplant parmesan from scratch? Sprinkle on half of the basil and half of the parmesan cheese. November 6, 2022. Place in a single layer on a baking sheet. You want them to have a crispness that will stand up the other soggy components, the melted cheese, and the tomato sauce. It ends up being a matter of personal preference. If your eggplant is young, tender, and on the small side, the nutrient-rich skin Coat a 913 inch baking dish with cooking spray. Were so glad you enjoyed it. Always peel along the length of the eggplant (top to bottom) rather than peeling across the width (side to side). Meanwhile, prepare your ricotta mixture. See also What Do People Eat Eggplants With? Add flour, 1/2 cup of the Parmesan cheese, minced garlic, and mint. After you take all the steps to avoid the common eggplant Parmesan mistakes, you don't want to make a mistake in the last step. Add 3/4 cup of marinara sauce to the base of the casserole dish and spread to coat the bottom. You mentioned that once they turned out tough and chewy: then they were not cooked fully through. Table for Two is a registered mark owned by Julie Chiou. As a result, the process will take much quicker and you are less likely to accidentally cut yourself. The best way to bread the slices without them getting too heavy is to use00 flour. I just made this eggplant parmigiana. Add the water and stir. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Instead, a low-moisture mozzarella is ideal because it melts easily without watering the layers down. People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled. Sprinkle with 1/3 cup of shredded Parm. Garnishes and optional ingredients are not included. Working one at a time, dredge the eggplant slices first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb Parmesan cheese mixture. Salting the raw eggplant is a helpful tool to achieve smooth and creamy eggplant. In a medium-sized shallow dish, add the milk. Eggplant Parmesan is a traditional Italian meal comprised of shallow- or deep-fried slices of eggplant, layered with cheese and tomato sauce, and then baked in the oven. Theme by. Similar to other popular nightshades like tomatoes, peppers, and potatoes, eggplants prefer a room-temperature environment. Preheat oven to 375 degrees. Posted by: tomcat. No need to salt first. WebMike's Deli Famous Eggplant Parmigiana Recipe | Food Network best www.foodnetwork.com. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Unless the skin is reinforcing eggplant halves or slices, make sure your eggplant is peeled before cooking it and digging in. Add the minced garlic and gently cook for 1 minute or until fragrant. The other common oil-related mistake that many home chefs fall prey to with eggplant Parmesan is thinking they need to add oil between each layer of eggplant. Do You Peel Eggplant For Eggplant Parmesan : Top Picked from our Experts If youd like to use your own recipe or store-bought sauce, youll need the same amount (48 ounces). Your email address will not be published. In a medium saucepan over medium-high heat, heat oil until shimmering. Throughout Italy,different regions have their own versions of the dish, remaking it with local cheeses and ingredients. Soak eggplant slices or cubes in milk for about 30 minutes before cooking. As far as the nutrients are considered, eggplant skin has a higher nutritional value, so if its thin, do eat the skin. So each diner receives a neatly arranged stack of eggplant Parmesan. The peel of an eggplant is completely edible. I will definitely be serving this dish again in the near future. Season with a light sprinkle of salt all over both sides of the eggplant. Step. I used the broiler for 5 minutes to get the cheese nice and brown you dont have to, but if you do, watch it carefully! Instructions. So peeling the skin off and cubing it for roasting or sauting is the way to go," says Maria Covarrubias, in-house chef at Chosen Foods. Delicious Baked Eggplant Parmesan with crispy coated eggplant slices smothered in cheese and marinara. Make the pastella. Your email address will not be published. Those layers that you spent time building for maximum flavor and texture will fall apart. Next, I dip those slices in my best homemade red sauce, dredge in panko and parm and assemble as I please,either in ttaditional layers or individually with sliced mozz, etc. Bake. Beat 4 eggs in a bowl. You dont. Spread 1 cup of the tomato sauce over the bottom of a 9 x 13-inch casserole dish. Place the eggplant parmesan slices in the air fryer basket so they are not overlapping and spray lightly with cooking oil spray or brush with oil. Remove the eggplant slices from the milk and transfer them onto the prepared baking sheets. Do You Peel Eggplant For Eggplant Parmesan : Top Picked from our Experts Do you peel eggplant before making WebPeel the eggplant and slice into 1/4-inch thick slices. Meanwhile, prepare your ricotta mixture. In another medium-sized shallow dish, combine the Panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper. We recommend using an air-tight container that helps you preserve the dish in good condition. WebHow to Peel Eggplant for Eggplant Parmesan 997 views Dec 20, 2020 3 Dislike Share ExpertVillage Leaf Group 3.58M subscribers How to Peel Eggplant for Eggplant Parmesan. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper. Vegetables are not like meat, which turn rubbery when overcooked. Directions Preheat oven to 350 degrees F (175 degrees C). In a 913 inch baking dish spread spaghetti sauce to cover the bottom. Repeat the layer once more: eggplant, marinara, mozzarella and Parmesan. In Naples and in most Italian American versions of eggplant Parmesan, mozzarella is the cheese of choice to bind those layers of eggplant together. Set aside. I buy as many beautiful eggplants as I can carry from the farmers market, partially peel them, and slice them 1/4 ro 1/2 inch thick, salt them, and fill up my food dehydrator with them. Lay half of the eggplant slices in a single layer in the dish. In a medium-sized shallow dish, add the milk. Getting the batter just right and the breading to stick evenly is a skill that even the most experienced home chefs find challenging. Toss the eggplant with 1 tablespoon salt and let it drain in a colander for about 40 minutes. Heat the oven: Arrange a rack in the middle of the oven and heat to 350F. Since this eggplant parmesan recipe is baked in the oven, youll just spend about 15 minutes preparing the meal and thats it! It was soggy and kind of slimey. Mix well and set aside. Hi, friend! Make the pastella. Preheat oven to 400 degrees F. In a shallow dish, beat eggs. After it cools, you can place it in a plastic bag and put it in the fridge until youre ready to use. I will only make this one. Bake in preheated oven for 15 - 20 minutes. After you fry up the eggplant, I would lay it on wire cooling rack so air can get through on both sides. Place onto the prepared baking sheet in an even layer. Sprinkle both sides of the eggplant rounds lightly with salt. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels). Prepare a quick breading station, mixing the flour with the salt and pepper in a bowl, whisking the eggs with a fork in a second bowl, and finally mixing the breadcrumbs and shredded Parmesan in a third bowl. Always peel along the length of the eggplant (top to bottom) rather than peeling across the width (side to side). The traditional layering is similar to lasagna, with melted cheese and tomato sauce between layers of eggplant. I'm also put off by watery, slimy eggplant but don't like heavy frying, And in the case of eggplant Parmesan, the most important factor is the flour dredge. The peel of an eggplant is completely edible. In another shallow dish, combine panko bread crumbs, parmesan, basil, and garlic powder. Preheat the oven to 400F and line 2 baking sheets with parchment paper. Add the water and stir. Resist the temptation to remove it too soon and leave your casserole dish of eggplant Parmesan in the oven a little longer to ensure the whole shebang gets enough heat and everything is cooked perfectly. However, as the eggplant grows bigger and matures, the peel may become tough and bitter. It ends up being a matter of personal preference. Its quick and easy to do so and you can enjoy delicious eggplant parm without feeling like there is plastic inside your meal. Set aside. After choosing the right eggplant, you will need to store it properly before you use it. This can help the eggplant stay crisp after cooking because it removes some moisture before it has a chance to create sogginess. Inspired by local traditions and seasonal fare, youll find plenty of easy, comforting recipes that bring your family together around the table. Meanwhile, thoroughly combine bread crumbs, Parmesan, and 1 tablespoon olive oil in a medium bowl. In a large casserole dish, add 1 cup of marinara sauce to the bottom of the casserole dish. Preheat the oven to 400F and line 2 baking sheets with parchment paper. The default measuring system for this website is US Customary. Are you considering peeling your eggplant for eggplant parmesan Here are some reasons why you might want to do so: Peel the skin away to get a more even texture. Arrange eggplant in a single layer on a parchment lined baking sheet and spray with oil. Step 1: Salt the Eggplant. You can find the complete collection of recipes onYouTube,Facebook Watch, or ourFacebook Page, or right here on our website with their corresponding recipes. Eggplants should feel firm and dense or heavy. A soft melting cheese is ideal because it holds the entire dish together. Peeling the eggplant into zebra stripes removes some of the peel's bitterness while maintaining the dish's overall structural integrity. Simply cut off the end and slice into large, 1/4-inch thick circles. "If it's a larger vegetable, the skin tends to be thicker and harder to chew. It is one of those vegetables that, if made right, will keep its structure. Make the pastella. Is it better to peel eggplant for eggplant parmesan? Coat each side of the eggplant with the flour. Mozzarella is widely available, so it's common for home chefs to reach for it to melt those eggplant slices together. In a separate bowl beat 4 eggs and dip the eggplant into the egg to coat both sides. And extra virgin olive oil, which has the best flavor for salad and dips, isn't ideal for frying because it has a low smoke point. Step-by-step instructions. Rinse lightly under cold water, place on paper towels, and pat dry. Learn how your comment data is processed. Do you have to peel an eggplant make egg plant parmasian? Cook for 4-5 minutes, flipping halfway through. When the eggplant is done move the oven rack down to the middle position and heat the oven to bake at 425F. Beat 4 eggs in a bowl. Let the eggplant rounds sit and release moisture for at least 1 hour and up to 2 hours. Salting eggplants is the traditional way to remove bitterness, and the practice is debatable since over the years eggplants have been bred to be less bitter. Of course you peel it off. See also What Do People Eat Eggplants With? Basically the vegetarian version of chicken parmesan. Instructions. Coat a 913 inch baking dish with cooking spray. Prepare a quick breading station, mixing the flour with the salt and pepper in a bowl, whisking the eggs with a fork in a second bowl, and finally mixing the breadcrumbs and shredded Parmesan in a third bowl. Heat the oven: Arrange a rack in the middle of the oven and heat to 350F. Repeat the layer once more: eggplant, marinara, mozzarella and Parmesan. Heads up: once you make it this way, this is the ONLY way youll want to make your eggplant parmesan in the future. Add the minced garlic and gently cook for 1 minute or until fragrant. Always peel along the length of the eggplant (top to bottom) rather than peeling across the width (side to side). When you are cooking and have multiple things happening at once in the kitchen, it's easy to want to rush through and multitask to get everything done. Its baked not fried but you dont lose any of that delicious flavor! Peel eggplant and cut into 1 cubes. Likewise, cheese that has a strong flavor, like blue cheese, aged gouda, and Swiss, are not good options. Set aside. How long can you keep eggplant Parmesan in the fridge? You want the slices to be uniform in thickness, but they only need to be about a inch thick. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. Coat a 913 inch baking dish with cooking spray. Step-by-step instructions. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. Pour marinara sauce over eggplant and top with mozzarella cheese. Cover and refrigerate. If you cant decide what to serve with eggplant parmesan besides pasta, here are some great side dish ideas that would compliment this dish exceptionally well: Yes, but if that is what you are doing, I would suggest prepping it all in a disposable aluminum tray so you can pop it in straight into the oven without worries of your casserole dish cracking/breaking. Do you have to peel an eggplant make egg plant parmasian? Place in a single layer in the prepared baking dish. Bake. Lay half of the eggplant slices in a single layer in the dish. Bake for 20 minutes, turning halfway through until eggplant is golden. Meanwhile, thoroughly combine bread crumbs, Parmesan, and 1 tablespoon olive oil in a medium bowl. Season with a light sprinkle of salt all over both sides of the eggplant. Eggplants are nightshades with bitter compounds, and they need to sweat out some of that bitterness before they are ready to cook. Simply cut off the end and slice into large, 1/4-inch thick circles. If it feels too soft, that means it is overripe. Though thick and chewy, eggplant skin is completely fine to eat and there are some people who prefer to leave the skin on their eggplant. Spread 1 tablespoon of olive oil in the bottom of each pan. Spray a 9-by-13-inch casserole dish with nonstick cooking spray. The pastella is supposed to be about the consistency of pancake batter. And when you are salting eggplant for frying, it takes a lot more than just a quick sprinkle and rinse. Add salt and pepper to taste. Serve with chopped fresh basil. The bottom of the eggplant should be tilted away from you or to the side. Thank you for sharing it, I made this last night and OMG it was delicious! In a large bowl, on a baking sheet, or directly on a cutting board, sprinkle 1 teaspoon of salt evenly all over the eggplant slices. How do we pull moisture out of the eggplant? Meanwhile, prepare your ricotta mixture. Pour marinara sauce over eggplant and top with mozzarella cheese. All rights reserved. Repeat the layer once more: eggplant, marinara, mozzarella and Parmesan. "If it's a larger vegetable, the skin tends to be thicker and harder to chew. Yes, salting the eggplant before making eggplant parmesan draws out some moisture. To start, preheat your air fryer to 350F. Nightshades contain alkaloids, including solanine, which can be toxic. Sign up to save recipes in your recipe book, write reviews and more! Continue to fry the eggplant slices, adding more oil as needed to the skillet. Breading and frying the eggplant slices are part of the classic recipe, and if you skip this part, it can lead to soggy, mushy eggplant slices. The original recipe calls for only one 28-ounce can of tomatoes; I've since doubled the sauce recipe to include two 28-ounce cans of tomatoes. Advertisement. Line two large sheet trays with paper towels and lay the slices on top in a single layer. Actually, the best way to enjoy eggplant Parmesan is the day after you make it. But ideally, you need to cook the entire dish a bit longer because you want the cheese to melt into the sauce and the eggplant slices to soak up the tomato sauce, giving the flavors and texture time to come together. In a medium saucepan over medium-high heat, heat oil until shimmering. 1 Cut the eggplant into 1/2-inch thick slices. Mix well. When you take the dish out of the oven, let it rest. Place another third of the eggplant rounds over the cheese. 2) Place an ovenproof pan on top of frozen eggplant so that the top is touching the pan. Sweat the eggplant. Assemble in a Baking Dish and Bake. Choose a medium size to small eggplant for best results. Disclosure: This post may contain affiliate links. There is something about the dish that feels like its giving you a giant hug. The standard answer is yes; you should peel the eggplant. WebPeel the eggplant and slice into 1/4-inch thick slices. In a 913 inch baking dish spread spaghetti sauce to cover the bottom. Ahanov Michael/Shutterstock. Ideally, home chefs should avoid using sharp cheeses like cheddar, which melts well but is too strong for the recipe. Vegetable oil will work, but it's a bit heavy. If it leaves an imprint, the eggplant is ripe. Mix well. Remove from oven, and let cool to touch. Bake for 25 minutes or until heated through. In another shallow dish, combine panko bread crumbs, parmesan, basil, and garlic powder. Preheat oven to 400 degrees F. In a shallow dish, beat eggs. Top with a third of the eggplant. People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled. Inspired by a recipe in the New York Times by chef Gabrielle Hamilton, recounting a recipe from her Italian ex-mother-in-law. Add the remaining eggplant in a single layer on top of the cheese. This recipe makes 6 cups of homemade marinara sauce. Bake for 20-25 minutes, or until the cheese is bubbly and brown on top. Lets get you settled in! All Rights Reserved. Always peel along the length of the eggplant (top to bottom) rather than peeling across the width (side to side). To get right down to it, no, it is not necessary to peel an eggplant. Eggplant is hearty and meaty enough to take place as real protein so I can see why this dish is also a favorite amongst vegetarians and why someone came up with it. The peel of an eggplant is completely edible. Sprinkle both sides of the eggplant rounds lightly with salt. Line two large sheet trays with paper towels and lay the slices on top in a single layer. Top with the remaining sauce and the remaining Parmesan. Reheat individual portions in a microwave, air fryer, or toaster oven. It ends up being a matter of personal preference. The rounds will vary in diameter since the eggplant is not a uniform cylinder, but try to keep the thickness of each slice uniform so that they cook in the same amount of time. To serve, bake it again at 350F until hot in the center and bubbling at the edges. To bring this into the typical healthy meal range 300 to 600 calories, depending on your calorie requirements consider serving it with a hearty side salad or a whole grain bread roll. Yes! One common mistake many make with eggplant Parmesan is slicing the eggplant into thick, heavy slices. WebHow to Peel Eggplant for Eggplant Parmesan 997 views Dec 20, 2020 3 Dislike Share ExpertVillage Leaf Group 3.58M subscribers How to Peel Eggplant for Eggplant Parmesan. My grandmother's easy Baked Eggplant Parmesan is a delicious vegetarian dinner with just 15 minutes of prep! The salt pulls out the moisture from the eggplant and therefore, when you cover it with breadcrumbs and fry it, you will have a much crispier and less soggy eggplant parmesan dish. The standard answer is yes; you should peel the eggplant. The skin is nasty, its not like the skin of zucchini which is ok, it has the consistency of tape or plastic. While the peel has many nutrients, it can be bitter, but if you remove the peel, the slices become mushy and lose their form. Toss with olive oil and roast 20 to 25 minutes, tossing halfway through, until eggplant is golden and tender. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper. After several hours, the slices will be leathery and chewy and not bitter at all. Layer the eggplant slices in a single layer (they can overlap slightly to fit), then top with sauce and cheese. Dip eggplant slices in egg, then in bread crumbs. By Jack Gloop Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. This was the first time Ive made eggplant parmesan and this was absolutely delicious. It sounds simple, but it all starts with the right eggplant. Peel the eggplant and slice into 1/4-inch thick slices. Repeat layer and cover with foil. Line the breaded eggplant on lightly greased baking sheets and bake for 20 minutes. Place in a single layer on a baking sheet. Its down-home, country-style cooking! The dish needs to rest for a couple of reasons, namely that slicing into a hot cheesy eggplant Parmesan fresh out of the oven is a surefire way to make it all fall apart.
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