Opinions needed! Eggplant parmigiana (well vege Parma because I also have some zucchini to use up)… usually I just slice and chuck it all in the baking dish raw but I understand this makes me a heathen.
Should I pre-fry? or pre-bake? or just go for it like I have before?
Edit: I had to cook up a bit more tomato sauce anyway so I fried (in minimal olive oil) the eggplant - just enough to brown it a little. I think the idea of precooking is to get the liquid out but I don’t find modern eggplants overly liquidy or bitter 🤷🏻♀️. Anyway there now enough cheese on that beeatch that it probably doesn’t matter 😎
To hell with pre-baking. If the aubergines are particularly liquidy, then scatter breadcrumbs between the layers. This does not prevent putting some breadcrumbs on top to soak up any fat that renders out of the cheese and turns deliciously brown and crunchy.
good idea. My verdict is that pre-cooking probably did help with the sogginess and if I am trying to make “good” eggplant parma I will do that again. But considering as its mostly a cheese delivery system that’s faster than lasangne, I feel ok that the world won’t end if I can’t be arsed.
Opinions needed! Eggplant parmigiana (well vege Parma because I also have some zucchini to use up)… usually I just slice and chuck it all in the baking dish raw but I understand this makes me a heathen.
Should I pre-fry? or pre-bake? or just go for it like I have before?
Edit: I had to cook up a bit more tomato sauce anyway so I fried (in minimal olive oil) the eggplant - just enough to brown it a little. I think the idea of precooking is to get the liquid out but I don’t find modern eggplants overly liquidy or bitter 🤷🏻♀️. Anyway there now enough cheese on that beeatch that it probably doesn’t matter 😎
I like to give then a quick bake first. I don’t know why. It’s just how I’ve always done it.
i lightly brush thick slices with olive oil then grill them
Yeah that’s basically what I do but oven because I’ve got it on anyway.
To hell with pre-baking. If the aubergines are particularly liquidy, then scatter breadcrumbs between the layers. This does not prevent putting some breadcrumbs on top to soak up any fat that renders out of the cheese and turns deliciously brown and crunchy.
good idea. My verdict is that pre-cooking probably did help with the sogginess and if I am trying to make “good” eggplant parma I will do that again. But considering as its mostly a cheese delivery system that’s faster than lasangne, I feel ok that the world won’t end if I can’t be arsed.