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Eggplant Parm -- salt the EP first?

stir_fryi SE Mich

18 years ago

Is it necessary to salt the eggplant to get the bitter out first? Some recipes do, some just bread it and fry.

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Comments (6)

lindac
18 years ago
last modified: 11 years ago
I always salt egg plant for any dish I make....some don't.
If you have nice young, fresh ( firm not at all squishy) eggplant I think you could easily get away without salting first.
Linda C
eileenlaunonen
18 years ago
last modified: 11 years ago
I never do and never have a problem and I make alot of eggplant,this next week alone I have 10 full trays to make i buy the eggplants by the crate ...I always remove the skin.
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livvyandbella
18 years ago
last modified: 11 years ago
Eileen,
Could.you.please.share.your.recipe.for.eggplant?
I.love.eggplant.
Thanks,
Barb
cookingrvc
18 years ago
last modified: 11 years ago
I don't bread and fry eggplant for dishes that usually get this treatment, so the taste of the eggplant itself is important.

Try choosing firm, small, slender eggplants, or the tiny Italian ones. If the eggplant is not as young (as Linda pointed out) it will have more seeds, and therein lies the bitterness.

For rollatini or Parmesan, I peel and thickly slice the eggplant, about 1/3 to 1/2 inch thick, and sprinkle both sides with a good amount of kosher salt. Then I let it sit on a baking sheet or on a cookie cooler for 30 minutes or so, until a nice amount of moisture is released.

Continue with recipe...mine are shown below.
Hope this helps.

Sue

Eggplant Rollatini
2 Large eggplant -- peeled
Oil (Olive, canola, corn...)
16 oz Ricotta
8 oz. Mozzarella -- grated
3/4 C. Grated Parmesan cheese -- (separate into 1/2 C and 1/4 C)
2 T. Dried parsley -- or 3 T. fresh chopped
3/4 Cup fresh spinach -- chopped (optional)
Salt/Pepper
1 Egg
1 Egg yolk
1 1/2 Your favorite pasta tomato sauce

Preheat oven to 350F.

Cut peeled eggplant in 1/2 inch lengthwise slices.

Spray baking sheet with oil, place eggplant slices in pan, then brush or spray lightly with olive oil, salt.

Cook at 350 for 15 minutes, cool until able to handle.

Mix ricotta, 3/4 of the mozzarella, 1/2 C Parmesan cheese, and parsley. Add salt/pepper to taste.

Taste the mixture to check seasoning before adding raw eggs; adjust as necessary.

Add 1 egg, and 1 egg yolk, mix well.

At widest short end place a scnat 1/4 C filling and roll up jelly-roll style.

Please each roll into a baking dish, seam-side down.

Top each with a couple of spoonfuls of sauce.

Bake at 350Â° F for 30 minutes, remove foil, sprinkle with remaining mozzarella and parmesan cheese; bake another 5 minutes.

NOTES:
Eggplant can be first coated with egg whites then dipped in panko that has been seasoned with garlic powder, grated
Italian cheese, and parsley (or use seasoned breadcrumbs)
before initial baking.

Low-fat ricotta can be used in place of whole-milk ricotta.

Rollatini can be frozen individually on cookie sheets for 8 hours, then packed in airtight container or freezer bags to up to 1.5 months.

----------------------
Eggplant Parmesan with Panko

The lemon in this gives a nice fresh taste to the dish.
I make extra pieces of eggplant to snack on...they come out very light and crispy.

1 1/2 Cup Panko -- Can substitute seasoned breadcrumbs
1 oz Grated Parmesan cheese
2 t. Dried basil (eliminate if using seasoned breadcrumbs)
3 Egg whites
Juice of 1 lemon
1/2 t. Salt
2 Medium eggplants - peeled & sliced into 1/2" rounds
Cooking spray
1 1/2 C.Favorite pasta tomato sauce
4 oz. Shredded -- part-skim mozzarella

Preheat oven to 350 degrees.
Spray 2 cookie sheets with olive oil.

In shallow bowl, combine panko, parmesan cheese, and basil.

In another shallow bowl, combine egg white, lemon juice, and salt

Working one at a time, dip eggplant slices into egg white, then panko.

Place slices on baking sheet, spray tops with oil.

Bake at 400 degrees for 15 minutes.

Remove from oven, turn them over, spray again with olive oil.

Return to oven and bake for 15 minutes more.

To assemble casserole, layer 1/2 eggplant in 9 x 13" baking dish.

Spoon 1/2 the sauce, then 1/2 the grated mozzarella.

Layer remaining eggplant, sauce, and mozzarella.

Cool at 350-400 degrees uncovered for 20 minutes or until cheese is melted.

Can assemble, them freeze or refrigerate for another day.
livvyandbella
18 years ago
last modified: 11 years ago
Thanks.Sue,
They.sound.great....I.love.eggplant!
Barb
tkln
18 years ago
last modified: 11 years ago
I never realized it was the seeds that caused the bitterness...good to know!

Lucy

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