Sure, the shape and color and size were probably different than the eggplants we eat now, but the most noticeable difference was the flavor. Once upon a time, eggplants tasted incredibly bitter, and salting them before cooking helped to draw out and eliminate some of that astringency. But things have changed. These days, that overwhelming bitterness has been bred out of eggplants. So, are there any other reasons to salt eggplants? I was looking for a website that would give me good instructions and I found this website.
I hope I do a good job! My husband was disgusted by the idea of trying anything with eggplant. I explained that I really wanted to try this recipe. I asked him to commit to at least one bite. Well, one bite turned into 3 servings. It was great! I served it with a nice salad and whole grain spaghetti. Thank you for your wonderful explanations.
It was easy to follow, and I had a lot of fun making it! It never ceases to amaze me when people say they do not like something when the last time they tried it was a lifetime ago! I was hankering for some eggplant and ended up on your site. Thanks for the recipe and very helpful photos…it truly helped this first time cook! My husband and I really loved it. It was totally yummy….
I will have to make it again soon! Thanks again!! Hi again, Kathy. I made enough for us to have one big dinner right away, and another equal size amount was put up in the freezer. We enjoyed it all over again last weekend. Hi Alex, Great! How and when did you freeze your Eggplant Parmesan? Did you bake it and then freeze it or freeze it unbaked? Thanks for sharing! I originally made it back in mid-December, and had enough to bake two casseroles. I froze one in its Pyrex baking dish and then removed it into a Zip-Loc freezer storage bag.
We thawed it out and reheated it about 7 weeks later and it was still just great! Sylvia, your eggplant Parmesan would end up very mushy and would not hold its shape if you did not fry the eggplant first. Alex, many thanks for sharing your experience with all of us! Now we know that you can successfully freeze eggplant Parmesan! Someone gave me a Rachel Ray cookbook as a wedding gift and it horrified me out of cooking.
This website actually makes cooking seem fun! My 60 videos and photo-tutorial are all designed for the beginner cook. My compliments to you for tackling Eggplant Parmesan as it is a really complicated recipe for someone new to cooking!
Hi Jessicasikes, Thanks! This is actually one of the most complicated recipes on my site. I am delighted to hear that you find in easy to follow — what you see is what you get! Pat dry. The salt removes moisture from the eggplant. You will see beads of moisture sweating from the eggplant as it sits. The salt tenderizes the eggplant and seasons it. Since the eggplant has less moisture in it, it is able to soak up the oils used when cooking.
The result is a more tender, less bitter, and tastier eggplant. I sliced all 3 eggplants. I left the skin on for this experiment. The skin is usually the most bitter part of the eggplant, so I wanted to see if sweating it helped. I salted half and left the other half unsalted. I then baked half and fried half. United States.
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