Home Cooking

Ed Schneider's take on breaded/non-breaded eggplant parmesan

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Ed Schneider's take on breaded/non-breaded eggplant parmesan

dmd_kc | Sep 3, 2009 11:05 AM

A very interesting and informative post on the Bitten blog:

http://bitten.blogs.nytimes.com/2009/...

I sort of like the **idea** of breaded eggplant in this dish, but the reality has never actually equaled the thought. As I've posted elsewhere, I just don't get why you'd take something crunchy or crispy and serve it with liquids. It just gets gummy, doughy, and not at all appealing -- especially considering the fat and calories you're expending on frying. When I splurge on fried, I want it fresh and very crispy, period.

I've made it with eggplant grilled without oil at all, and while it's very different from the baked or fried slices Schneider discusses, it's a nice alternative on those times when you want to eat lightly. Eggplant that's soaked up too much oil is one of those few kitchen flubs dishes my dear mother sometimes did. Forgive me, mom!

So yeah, I'm not a traditionalist on this dish.

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