Line the breaded eggplant on lightly greased baking sheets and bake for 20 minutes, flipping them halfway through. Set the cooked slices on a wire cooling rack to allow air to circulate and keep them crisp. Note: You can stop here if you are preparing this ahead of time.
Moreover, what is the best method to make eggplant parmesan?
I found the answer is so many readers have made it before and have told me that they won’t ever skip the prep step again! Okay, so the best method to make eggplant parmesan is to pull the moisture out of the eggplant prior to frying it. How do we pull moisture out of the eggplant?
One answer is if you freeze the eggplant parmesan in a glass or ceramic casserole dish, then you’d have to let it sit out on at room temperature before putting it in the oven and by then, your ingredients will all be melting and soggy. Click here to cancel reply. Sorry, I had the terms reversed.
How long should eggplant parmesan rest after cooking?
Some practical advice: If you’re striving to serve this Eggplant Parmesan as perfect blocks with some structural integrity (like the picture above), let it rest at room temperature for at least 30 minutes after pulling it from the oven. Trying to slice into this dish while it’s still molten hot will create an oozy mess.
How to cook eggplant parmesan with marinara sauce?
Heat oven to 350°F. Spread 1/2 cup marinara sauce in baking dish. Line with 1/2 the eggplant. Spoon on 1 1/4 cups sauce; top with 1 cup mozzarella, then remaining eggplant, sauce and mozzarella. Sprinkle with Parmesan; cover with foil.
Why do you put salt on eggplant parmesan?
We sprinkle salt on the eggplant slices! 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. All that moisture beading up on top of the eggplant? That’s the salt doing its job! It’s pulling out most of the moisture.
Why do you fry eggplant parmesan with breadcrumbs?
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 . All that moisture beading up on top of the eggplant?
One question we ran across in our research was “Do you have to fry eggplant before breading?”.
Here is what our research found. however, the breading might end up a little soggy. 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.