In Naples and in most Italian American versions of eggplant Parmesan, mozzarella is the cheese of choice to bind those layers of eggplant together. Thank you so much, Mike! 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. Sprinkle both sides of the eggplant rounds lightly with salt. Spray a 9-by-13-inch casserole dish with nonstick cooking spray. 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. Peel eggplant and cut into -inch thick slices. Sprinkle salt generously over all sides of the eggplant and add to colander. Layer with eggplant slices. After it cools, you can place it in a plastic bag and put it in the fridge until youre ready to use. It is difficult to overcook eggplant. Sprinkle with 1/3 cup of the Parmesan cheese. How do you make eggplant parmesan from scratch? Salting the eggplant before cooking can also remove some bitterness. Eggplant Parmesan is one of those great Italian comfort foodsa layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta. Nutrition information can vary for a variety of reasons. Spread 1 cup of the tomato sauce over the bottom of a 9 x 13-inch casserole dish. Spread 1 cup of the sauce over the eggplant rounds. are they slices? Eggplant Parmesan is an architectural delight. Place in a single layer on a baking sheet. In this recipe, to tackle the first challenge we lightly salt the raw eggplant slices and let them sit out for a while. Place in a single layer in the prepared baking dish. In a medium saucepan over medium-high heat, heat oil until shimmering. Of course you peel it off. Thank you for sharing it, I made this last night and OMG it was delicious! Simply cut off the end and slice into large, 1/4-inch thick circles. Always peel along the length of the eggplant (top to bottom) rather than peeling across the width (side to side). Season with a light sprinkle of salt all over both sides of the eggplant. Posted by: tomcat. Place a third of the eggplant rounds in a single layer covering the sauce on the bottom of the pan. Remove from oven, and let cool to touch. Bake in preheated oven for 15 - 20 minutes. Coat each side of the eggplant with the flour. Should I peel my eggplant for eggplant parmesan? Preheat the oven to 400F and line 2 baking sheets with parchment paper. Step-by-step instructions. Line the breaded eggplant on lightly greased baking sheets and bake for 20 minutes. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. Heads up: once you make it this way, this is the ONLY way youll want to make your eggplant parmesan in the future. 2) Place an ovenproof pan on top of frozen eggplant so that the top is touching the pan. 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. How long can you store eggplant parmesan in the fridge? If you re cooking it in some other way roasting, grilling, steaming salting has no effect. November 6, 2022. Bake at 375 F for 25-28 minutes, until nicely browned on top. Either way, the popular dinner has been adapted over generations, and Americanized by families like ours. Bake. Dip eggplant slices in egg, then in bread crumbs. Advertisement. Continue to fry the eggplant slices, adding more oil as needed to the skillet. 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. Nightshades contain alkaloids, including solanine, which can be toxic. Heat the oven: Arrange a rack in the middle of the oven and heat to 350F. Preheat oven to 350 degrees F (175 degrees C). In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. Lay half of the eggplant slices in a single layer in the dish. Yes, salting the eggplant before making eggplant parmesan draws out some moisture. Cook for 4-5 minutes, flipping halfway through. 2011-2023 Table for Two. Another common mistake is the leaving peel of the eggplant alone. Posted by: tomcat. Do You Peel Eggplant For Eggplant Parmesan : Top Picked from our Experts But depending on who you talk to, some chefs still swear by salting. 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. Bread the eggplant: Rinse the salt from the eggplant slices and pat dry with paper towels. Bake for 20 minutes, turning halfway through until eggplant is golden. You dont. Some of the pieces may start to look a little shriveled; this is fine. Eggplants are part of the nightshade family. This was my first taste of eggplant. Salting the raw eggplant is a helpful tool to achieve smooth and creamy eggplant. Always peel along the length of the eggplant (top to bottom) rather than peeling across the width (side to side). It ends up being a matter of personal preference. 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. 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. The pastella is the coating for the eggplant. Advertisement. 5 cups fresh breadcrumbs Top with cheese and return to the oven until cheese is melted and golden brown, 5 To deal with the oil absorption issue, instead of frying the breaded eggplant slices, we bake them in the oven, before assembling the casserole to be baked again. December 22, 2011. 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. If you do not have a vegetable peeler, use a small paring knife, instead. The best way to keep the structure without losing texture is to peel the eggplant in stripes. Any other dish that had eggplant in it, Id refuse to eat. See also What Do People Eat Eggplants With? 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. Preheat oven to 375 degrees. Undercooked eggplant will ruin your eggplant Parmesan. The herbs, spices, and flavors have had a chance to meld into each other. 4. Its quick and easy to do so and you can enjoy delicious eggplant parm without feeling like there is plastic inside your meal. It ends up being a matter of personal preference. Let the eggplant rounds sit and release moisture for at least 1 hour and up to 2 hours. In short, no, you do not have to peel the skin off of the eggplant before using it. Brush 2 baking sheets with oil; set aside. Sprinkle on half of the basil and half of the parmesan cheese. People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled. Eggplant slices of the same size are neatly stacked on top of each other with the sauce and cheese. Looking to add some more veggies to the meal? Hi, friend! My husband wasnt crazy about the idea of not having meat for dinner and has never had eggplant, but he enjoyed it so much he went for seconds!! Always peel along the length of the eggplant (top to bottom) rather than peeling across the width (side to side). Ahanov Michael/Shutterstock. Top with a third of the eggplant. Adding oil to the layers is going to make a big mess. Kosher salt, as needed, plus 1 tablespoon. Spoon on marinara sauce and sprinkle with shredded mozzarella and grated Parmesan. Place breaded prepared eggplant slices in the oven. WebExplore Do You Peel Eggplant For Eggplant Parmesan with all the useful information below including suggestions, reviews, top brands, and related recipes, and more. Do you have to peel eggplant before you cook it? This type of flour is light and has the consistency of fine baby powder. Heat the oven: Arrange a rack in the middle of the oven and heat to 350F. Mix well and set aside. The pastella is the coating for the eggplant. All you have to do is just pat it dry and dust off the excess salt and then youll be ready to start making your eggplant parmesan! 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. The only time I would ever eat it would be when my mom deep-fried it or she made this one classic Taiwanese eggplant dish with this amazing garlic sauce. Of course, you want to fry the slices, but they do not need to be deep fried. The peel of an eggplant is completely edible. 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. Dip eggplant slices in beaten egg, then in bread crumbs to coat. It is shiny and light and looks similar to the Globe eggplant but is smaller and lighter. Lets get you settled in! The technique I talk about is 100% worth it. Add the minced garlic and gently cook for 1 minute or until fragrant. The classic eggplant Parmesan structure starts with a greased baking dish, then a layer of sauce, a layer of eggplant, another layer of sauce, and a layer of cheese. Coat a 913 inch baking dish with cooking spray. In a medium-sized shallow dish, add the milk. I love it that way! Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Bread the eggplant: Rinse the salt from the eggplant slices and pat dry with paper towels. If you do not have a vegetable peeler, use a small paring knife, instead. Preheat the oven to 375 degrees. WebPeel the eggplant and slice into 1/4-inch thick slices. Were glad it turned out well for you! The dish should be finished with a sprinkle of freshly grated Parmesan or Grana Padano cheese. 5 Preheat the oven to 375. #wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #c6a42d; }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-0-33); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-0-50); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-0-66); }linearGradient#wprm-recipe-rating-0-33 stop { stop-color: #c6a42d; }linearGradient#wprm-recipe-rating-0-50 stop { stop-color: #c6a42d; }linearGradient#wprm-recipe-rating-0-66 stop { stop-color: #c6a42d; }, Share on Facebook It creates a light breading that is sturdy enough for the slices to keep their shape but light enough that you won't feel like you are eating a heavy fried batter. Bake for 3-5 more minutes, or until cheese is melts. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. Once youre ready to bake it, I would let the casserole dish sit at room temperature while the oven is pre-heating. To get right down to it, no, it is not necessary to peel an eggplant. WebDeselect All. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. To get right down to it, no, it is not necessary to peel an eggplant. Eggplant Parmesan deserves a delicious sauce, but the dish shouldn't be flooded with the stuff. While the peel has many nutrients, it can be bitter, but if you remove the peel, the slices become mushy and lose their form. You can read the comments below and see that those who took the extra step did not regret it! Inspired by local traditions and seasonal fare, youll find plenty of easy, comforting recipes that bring your family together around the table. Place in colander and sprinkle with salt. Your email address will not be published. Assemble in a Baking Dish and Bake. In a medium-sized shallow dish, add the milk. Serve hot and top with chopped basil, if using. Toss with olive oil and roast 20 to 25 minutes, tossing halfway through, until eggplant is golden and tender. In a medium saucepan over medium-high heat, heat oil until shimmering. You mentioned that once they turned out tough and chewy: then they were not cooked fully through. Continue to fry the eggplant slices, adding more oil as needed to the skillet. Add flour, 1/2 cup of the Parmesan cheese, minced garlic, and mint. Place onto the prepared baking sheet in an even layer. Is it better to peel eggplant for eggplant parmesan? The bottom of the eggplant should be tilted away from you or to the side. Even though weve pulled out the moisture, there is still going to besome moisture so its best you fry up the coated eggplant ASAP. 1 Cut the eggplant into 1/2-inch thick slices. The best way to keep the structure without losing texture is to peel the eggplant in stripes. Instead of frying the eggplant in a skillet, we let the oven do the work. Do you have to peel eggplant before you cook it? I've made this recipe in the past and absolutely loved it. People often wonder what flavor the eggplant itself lends the dish. Delicious Baked Eggplant Parmesan with crispy coated eggplant slices smothered in cheese and marinara. The peel of an eggplant is completely edible. You need a minimum cooking time and water for it to be cooked thoroughly. Pour a little marinara in the bottom of the pan and spread around FAQ: How To Make Garlic And Parmesan Wings? People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled. Do you have to peel an eggplant make egg plant parmasian? Dip each slice of eggplant in the egg, then coat both sides in the bread crumb mixture. One thing to remember about eggplants is that they are spongy and will soak up oil, making a soggy mess. People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled. In a medium-sized mixing bowl, add all of the ricotta mixture ingredients. 5 Preheat the oven to 375. In a 913 inch baking dish spread spaghetti sauce to cover the bottom. Vegetables are not like meat, which turn rubbery when overcooked. Place in a single layer on a baking sheet. The Italian American version is often served on a bed of spaghetti, making it quite distinct from the classic recipe. An hour before baking, take it out of the refrigerator, preheat the oven, and bake as directed in Step 8. Roasting is another tasty way to prepare it. Do you peel eggplant before making The skin is entirely edible, though with larger eggplants it can be a little tough. If youd like to use your own recipe or store-bought sauce, youll need the same amount (48 ounces). Meanwhile, thoroughly combine bread crumbs, Parmesan, and 1 tablespoon olive oil in a medium bowl. Sprinkle with 1/3 cup of shredded Parm. Step 1: Salt the Eggplant. And What you don't use freezes well or you can dry it more and just store it in Ziploc bags in the pantry. The idea isnt to smother the layers with sauce. Should I peel my eggplant for eggplant parmesan? There is some variation from region to region on the best cheese to use in eggplant Parmesan. Absolutely fantastic, loved it. All rights reserved. My favorite method is even a bit more unusual but it works for me, especially in the summertime when eggplant is plentiful and cheap. As eggplants age, they tend to get bitter. Make the sauce: Heat 1 tablespoon olive oil in a 4-quart saucepan on medium heat. of vegetable oil into the skillet. Peel eggplant and cut into -inch thick slices. The traditional Sicilian eggplant Parmesan calls for Sicilian cheeses like Sicilian Pecorino, caciocavallo, or scamorza. In a 913 inch baking dish spread spaghetti sauce to cover the bottom. My grandmothers easy Baked Eggplant Parmesan recipe is a delicious vegetarian dinner with just 15 minutes of prep! In the traditional recipe, the sauce is pure and simple tomatoes puree and some basil and salt. Arrange eggplant in a single layer on a parchment lined baking sheet and spray with oil. Instructions Salt the top side of your eggplant slices and place them on a wire rack on a baking sheet. Bake in the preheated oven for 5 minutes. It sounds simple, but it all starts with the right eggplant. Sprinkle both sides of the eggplant rounds lightly with salt. Set up 3 shallow dishes for dredging. Coat each side of the eggplant with the flour. Spread 2 tablespoons of marinara into the bottom of a lightly greased 9x13 dish. WebExplore Do You Peel Eggplant For Eggplant Parmesan with all the useful information below including suggestions, reviews, top brands, and related recipes, and more. Bake for 20 minutes; flip the slices over, and bake for an additional 15 minutes. Add 3/4 cup of marinara sauce to the base of the casserole dish and spread to coat the bottom. Sprinkle both sides of the eggplant rounds lightly with salt. In a medium-sized shallow dish, add the milk. This recipe makes 6 cups of homemade marinara sauce. Instead, a low-moisture mozzarella is ideal because it melts easily without watering the layers down. While the peel has many nutrients, it can be bitter, but if you remove the peel, the slices become mushy and lose their form. 5 cups fresh breadcrumbs Increase the heat to bring to a simmer, then lower the heat to maintain a very low simmer for 15 minutes, uncovered. Slice the eggplants into 1/4 to 1/2-inch thick rounds. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. I havent made eggplant in years and the step with pulling out the moisture was definitely a game changer. Top with cheese and return to the oven until cheese is melted and golden brown, 5 Peel eggplant and cut into 1 cubes. WebThe peel of an eggplant is completely edible. And in the case of eggplant Parmesan, the most important factor is the flour dredge. Please read my disclosure policy. Toss the eggplant with 1 tablespoon salt and let it drain in a colander for about 40 minutes. Bake at 375 F for 25-28 minutes, until nicely browned on top. Lay half of the eggplant slices in a single layer in the dish. I only have frozen eggplant right now, do you think I'd be able to use that? The name eggplant Parmesan is believed to have come from this layering technique that resembles the Sicilian slatted window shades and is surprisingly not connected to Parmesan cheese. After you fry up the eggplant, I would lay it on wire cooling rack so air can get through on both sides. Always peel along the length of the eggplant (top to bottom) rather than peeling across the width (side to side). Basically the vegetarian version of chicken parmesan. When you take the dish out of the oven, let it rest. 1 Cut the eggplant into 1/2-inch thick slices. Reheat individual portions in a microwave, air fryer, or toaster oven. Step. It will keep in the fridge for up to 5 days. I just made this eggplant parmigiana. It is pretty clear that eggplants skin is edible, but with the old and huge eggplants, you need to peel the skin off. Meanwhile, prepare your ricotta mixture. Fresh mozzarella is a tasty choice, but it will add too much moisture to the dish. Letting it rest lets it firm up so you can slice it and see the layers on each slice. Here are four methods for baking frozen eggplant: 1) Preheat oven to 375 degrees Fahrenheit and place frozen eggplant on a baking sheet. The photos were updated in December, 2021. However, as the eggplant grows bigger and matures, the peel may become tough and bitter. When the eggplant is done move the oven rack down to the middle position and heat the oven to bake at 425F. It is one of those vegetables that, if made right, will keep its structure. Place in a single layer on a baking sheet. You might be familiar with other variations that include veal or chicken (like our favorite Chicken Parm). Dip eggplant slices in beaten egg, then in bread crumbs to coat. This can help the eggplant stay crisp after cooking because it removes some moisture before it has a chance to create sogginess. 3 Comments. Likewise, cheese that has a strong flavor, like blue cheese, aged gouda, and Swiss, are not good options. That said, I recommend peeling the eggplant for eggplant parmesan. Bake until golden brown, about 20 minutes. However, as the eggplant grows bigger and matures, the peel may become tough and bitter. WebThe peel of an eggplant is completely edible. 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. Spoon marinara sauc e on the bottom of a 9 x 13 inch casserole dish. See also What Do People Eat Eggplants With? Top with cheese and return to the oven until cheese is melted and golden brown, 5 All good things come to those who wait, and this has never been truer than in the kitchen. Lay out a few layers of paper towels on a large cutting board or baking sheet. One common mistake many make with eggplant Parmesan is slicing the eggplant into thick, heavy slices. Remove the eggplant slices from the milk and transfer them onto the prepared baking sheets. Peel eggplant and cut into 1 cubes. However, as the eggplant grows bigger and matures, the peel may become tough and bitter. Bake until golden brown, about 20 minutes. Make the pastella. The eggplant is easier to handle when you peel along the length. Pour marinara sauce over eggplant and top with mozzarella cheese. Keep from overcrowding the pan by working in small batches. 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. Once eggplant is drained, rinse, dry, and place on baking sheet. 3. Share on Linkedin Add up to 3 additional minced garlic cloves. The result? Breading and frying is an art form. Add the water and stir. Cook for 4-5 minutes, flipping halfway through. Coat each side of the eggplant with the flour. However, as the eggplant grows bigger and matures, the peel may become tough and bitter. But undercooking eggplant is another story. In a 913 inch baking dish spread spaghetti sauce to cover the bottom. Cut the leftover eggplant parmesan into slices, if necessary. The best way to bread the slices without them getting too heavy is to use00 flour. No, as I said were keeping this recipe quick and easy! Simply cut off the end and slice into large, 1/4-inch thick circles. Step. Unless the skin is reinforcing eggplant halves or slices, make sure your eggplant is peeled before cooking it and digging in. Remove from oven and reduce heat to 375 degrees F. Spread about 1 cup of the sauce on the bottom of a casserole dish. Top with the remaining sauce and the remaining Parmesan. in Parmesan The eggplant rounds should be wet from releasing moisture after salting them. The salt helps draw moisture out of the eggplant. People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled. Required fields are marked *, Copyright 2023 All about parmesan. Serve it with a side of spaghetti, a simple green salad, and a basket of garlic bread. I definitely encourage you to pull the moisture out of the eggplant as a prep step and if you are going to bread the eggplant, you definitely should fry it up immediately after otherwise the breadcrumbs start to get soggy. The best way to choose an eggplant is to look for one with shiny bright skin that feels heavy; if the skin is wrinkly or discolored, it is past its prime. While the peel has many nutrients, it can be bitter, but if you remove the peel, the slices become mushy and lose their form. In a large skillet with enough oil to cover entire base of pan, heat over high heat. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. All Rights Reserved. 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. Line the breaded eggplant on lightly greased baking sheets and bake for 20 minutes. How long can you keep eggplant Parmesan in the fridge? 13 Mistakes You're Probably Making With Eggplant Parmesan, passata, which is an uncooked tomato puree. Cover and refrigerate. 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. This website provides approximate nutrition information for convenience and as a courtesy only. The breaded fried slices are able to keep their shape and act as a barrier to the melted cheese and tomato sauce. Its pulling out most of the moisture. Spray a 9-by-13-inch casserole dish with nonstick cooking spray. Peel eggplant and cut into -inch thick slices. If the pastella is too thick, you can add more water. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies. Meanwhile, prepare your ricotta mixture. The outside of the eggplant still gets crispy and flavorful before the sauce and cheese is added on top (thanks to a buttered dish), so you wont end up with a soggy vegetable. Peel the skin away to get a thinner, moreopoulos texture. In the second dish, whisk eggs. Dont forget the garlic bread, breadsticks, or focaccia, too! document.getElementById( "ak_js_5" ).setAttribute( "value", ( new Date() ).getTime() ); RESTAURANT-QUALITY RECIPESYOU Peel the eggplant and slice into 1/4-inch thick slices. Sprinkle on half of the basil and half of the parmesan cheese. By not salting the vegetable, it retains its shape more and has a slightly firmer texture. Always peel along the length of the eggplant (top to bottom) rather than peeling across the width (side to side). You ll see beads of moisture start to form on the surface of the eggplant as it sits. document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); document.getElementById( "ak_js_3" ).setAttribute( "value", ( new Date() ).getTime() ); document.getElementById( "ak_js_4" ).setAttribute( "value", ( new Date() ).getTime() ); Your email address will not be published. Place in a single layer in the prepared baking dish. We sprinkle salt on the eggplant slices! Layer the eggplant slices in a single layer (they can overlap slightly to fit), then top with sauce and cheese. 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. 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. 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. Spoon marinara sauc e on the bottom of a 9 x 13 inch casserole dish. Bake in preheated oven for 35 minutes, or until golden brown. The skin is entirely edible, though with larger eggplants it can be a little tough. If it leaves an imprint, the eggplant is ripe. Thank tou. As a result, the process will take much quicker and you are less likely to accidentally cut yourself. A common mistake that leads to this mushy mess is using too much oil. The bottom of the eggplant should be tilted away from you or to the side. Or you can make a lighter version without breading. Preheat oven to 400 degrees F. In a shallow dish, beat eggs. Sprinkle salt over the sliced eggplant, let it sweat for 30 to 60 minutes, then rinse and pat dry before cooking. While it's harmless to some fruits and vegetables, eggplants are sensitive to this gas, and it can cause them to spoil faster. Mix well. Here are four methods for baking frozen eggplant: 1) Preheat oven to 375 degrees Fahrenheit and place frozen eggplant on a baking sheet. Toss with olive oil and roast 20 to 25 minutes, tossing halfway through, until eggplant is golden and tender. Flip them halfway through. In the first dish, stir together flour, salt and pepper. December 22, 2011. What do you soak eggplant in before cooking? Peel the skin away to get rid of any browned spots. It was soggy and kind of slimey. Serve with chopped fresh basil. Bake for 20-25 minutes, or until the cheese is bubbly and brown on top. Make the pastella. Rinse lightly under cold water, place on paper towels, and pat dry. Arrange about one-third of the eggplant slices in a single layer and cover with more paper towels. It ends up being a matter of personal preference. Lay out a few layers of paper towels on a large cutting board or baking sheet. Nowadays, salting eggplant to sweat before using them is considered unnecessary. Meanwhile, thoroughly combine bread crumbs, Parmesan, and 1 tablespoon olive oil in a medium bowl. The pastella is supposed to be about the consistency of pancake batter. Repeat layer and cover with foil.