Eggplant Parmesan

Hey everyone, I wanna share my favorite way to make eggplant parmesan. There’s this one extra step that might seem like a hassle, but let me tell you, it’s a game-changer! Seriously, check out the comments below – people who tried it swear by it.

Eggplant parmesan, oh man, it’s gotta be one of my all-time comfort foods. It’s just so darn cozy and satisfying, like a big warm hug on a plate.

Funny thing is, I used to hate eggplant as a kid. The texture was all wrong – squishy and slimy. The only times I’d even touch it were when my mom made it two ways: deep-fried, or in this amazing Taiwanese dish with a killer garlic sauce. Otherwise, forget about it.

Then, enter eggplant parmesan! Cheesy, glorious, and a total revelation. It’s like a hearty hug, but without the meat. Perfect for a meatless Monday, you know? Eggplant is surprisingly filling, almost like a meat substitute. No wonder it’s a favorite among vegetarians, basically the veggie version of chicken parmesan.

Now, here’s the secret to the BEST eggplant parmesan ever. Brace yourselves, because once you try it this way, there’s no going back.

I’m talking about a technique that SO many people have raved about in the comments. It’s all about getting rid of the excess moisture in the eggplant before you cook it.

How do we do that? Simple! We sprinkle some salt on those eggplant slices. The salt draws out the moisture, so when you bread and fry them, you end up with a crispy, perfection-worthy eggplant parmesan. No more sogginess!

Can you make eggplant parmesan ahead of time? Sure, but the breading might get a little soft.

Listen, salting the eggplant is key. It’s definitely a prep step worth doing. But if you do bread the eggplant, fry it right away. Otherwise, the breadcrumbs will get soggy too. Even with the salting, there’ll still be some moisture, so frying it ASAP is best.

Once you’ve fried the eggplant, let it cool on a wire rack. This allows air to circulate and keeps the breading from getting soggy. Think of it like not smothering it with heat and condensation. After it cools, you can store it in a plastic bag in the fridge until you’re ready to use it.

Here’s the thing: I wouldn’t recommend assembling the casserole dish beforehand. The marinara sauce will make the breading soggy and mushy. But hey, if you gotta prep ahead and some sogginess is okay, then go for it! Just assemble the casserole, cover it, and stick it in the fridge. When it’s baking time, let the dish sit at room temperature while the oven preheats. You know how sometimes putting a cold ceramic or glass dish straight into the oven can crack it? Yeah, not fun.

So there you have it! My tried-and-true method for the crispiest, most amazing eggplant parmesan ever. Give it a shot, and let me know what you think in the comments below!

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