As far as the nutrients are considered, eggplant skin has a higher nutritional value, so if its thin, do eat the skin. Remove from oven and reduce heat to 375 degrees F. Spread about 1 cup of the sauce on the bottom of a casserole dish. The herbs, spices, and flavors have had a chance to meld into each other. Dip each slice of eggplant in the egg, then coat both sides in the bread crumb mixture. Nightshades contain alkaloids, including solanine, which can be toxic. In a large bowl, on a baking sheet, or directly on a cutting board, sprinkle 1 teaspoon of salt evenly all over the eggplant slices. Better than any Ive had in any restaurant. The peel of an eggplant is completely edible. People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled. Set out two rimmed sheet pans. In another shallow dish, combine panko bread crumbs, parmesan, basil, and garlic powder. Preheat oven to 375 degrees. You dont. This was my first taste of eggplant. The traditional layering is similar to lasagna, with melted cheese and tomato sauce between layers of eggplant. In a separate bowl beat 4 eggs and dip the eggplant into the egg to coat both sides. You ll see beads of moisture start to form on the surface of the eggplant as it sits. Bake for 20 minutes, turning halfway through until eggplant is golden. The Globe or American eggplant is the kind that most are familiar with, both from the supermarket and the emoji. Remove the eggplant slices from the milk and transfer them onto the prepared baking sheets. Pour melted butter into an 11 x 7-inch baking dish. Add 1 teaspoon of dried oregano or 2 teaspoons of chopped fresh oregano. Bake for 20-25 minutes, or until the cheese is bubbly and brown on top. Its baked not fried but you dont lose any of that delicious flavor! We sprinkle salt on the eggplant slices! Pre-heat your oven to 400F and lightly grease a sheetpan, as well as a 9 x 12 casserole dish with butter or pam spray. Another common mistake is the leaving peel of the eggplant alone. It will keep in the fridge for up to 5 days. Simply cut off the end and slice into large, 1/4-inch thick circles. Working one at a time, dredge eggplant slices in flour mixture, dip in egg mixture, and then coat in bread crumb mixture. FAQ: How To Make Garlic And Parmesan Wings? Line two large sheet trays with paper towels and lay the slices on top in a single layer. Place onto the prepared baking sheet in an even layer. Keep from overcrowding the pan by working in small batches. Let the eggplant rounds sit and release moisture for at least 1 hour and up to 2 hours. That works for me, so I skip the step of salting. You want them to have a crispness that will stand up the other soggy components, the melted cheese, and the tomato sauce. Pour a little marinara in the bottom of the pan and spread around 4037 views. After several hours, the slices will be leathery and chewy and not bitter at all. 3 Comments. Resist the temptation to remove it too soon and leave your casserole dish of eggplant Parmesan in the oven a little longer to ensure the whole shebang gets enough heat and everything is cooked perfectly. Sprinkle both sides of the eggplant rounds lightly with salt. I reserved a seat at the table just for you. Step 1: Salt the Eggplant. Spray a 9-by-13-inch casserole dish with nonstick cooking spray. Coat a 913 inch baking dish with cooking spray. When your eggplant slices have finished draining liquid, brush off the excess salt with a damp paper towel, as you don't want it to be too salty! When you re ready to cook, rinse the eggplant under cold water to remove the excess salt. Dip eggplant slices in beaten egg, then in bread crumbs to coat. Meanwhile, thoroughly combine bread crumbs, Parmesan, and 1 tablespoon olive oil in a medium bowl. Peel eggplant and cut into -inch thick slices. Top with cheese and return to the oven until cheese is melted and golden brown, 5 Learn how your comment data is processed. I buy as many beautiful eggplants as I can carry from the farmers market, partially peel them, and slice them 1/4 ro 1/2 inch thick, salt them, and fill up my food dehydrator with them. Salting the eggplant before cooking can also remove some bitterness. Toss with olive oil and roast 20 to 25 minutes, tossing halfway through, until eggplant is golden and tender. Prepare a quick breading station, mixing the flour with the salt and pepper in a bowl, whisking the eggs with a fork in a second bowl, and finally mixing the breadcrumbs and shredded Parmesan in a third bowl. Add 1/2 teaspoon of red pepper flakes or more to taste. Sign up to save recipes in your recipe book, write reviews and more! "If it's a larger vegetable, the skin tends to be thicker and harder to chew. Arrange about one-third of the eggplant slices in a single layer and cover with more paper towels. Peel eggplant and cut into 1 cubes. Remove from the oven and let sit for 10 minutes before cutting into to serve. It ends up being a matter of personal preference. Pre-heat your oven to 400F and lightly grease a sheetpan, as well as a 9 x 12 casserole dish with butter or pam spray. WebMike's Deli Famous Eggplant Parmigiana Recipe | Food Network best www.foodnetwork.com. It ends up being a matter of personal preference. Do You Peel Eggplant For Eggplant Parmesan : Top Picked from our Experts However, as the eggplant grows bigger and matures, the peel may become tough and bitter. Cook for 4-5 minutes, flipping halfway through. Step. 2) Place an ovenproof pan on top of frozen eggplant so that the top is touching the pan. Sprinkle on a light coating of parmesan cheese. The texture of undercooked eggplant is tough and spongy at the same time. Repeat the layer once more: eggplant, marinara, mozzarella and Parmesan. Place a third of the eggplant rounds in a single layer covering the sauce on the bottom of the pan. So peeling the skin off and cubing it for roasting or sauting is the way to go," says Maria Covarrubias, in-house chef at Chosen Foods. The best way to keep the structure without losing texture is to peel the eggplant in stripes. To test for ripeness, lightly press a finger against the skin. Here are four methods for baking frozen eggplant: 1) Preheat oven to 375 degrees Fahrenheit and place frozen eggplant on a baking sheet. If you do not have a vegetable peeler, use a small paring knife, instead. The skin is nasty, its not like the skin of zucchini which is ok, it has the consistency of tape or plastic. Serve with chopped fresh basil. Should I peel my eggplant for eggplant parmesan? Place the oven rack in the middle and preheat the oven to 425F. Repeat until you've pan-fried them all. People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled. Prepare a quick breading station, mixing the flour with the salt and pepper in a bowl, whisking the eggs with a fork in a second bowl, and finally mixing the breadcrumbs and shredded Parmesan in a third bowl. Eating the leaves or tubers of these plants can lead to symptoms such as burning in the throat, nausea and vomiting, and heart arrhythmias. Lay out a few layers of paper towels on a large cutting board or baking sheet. Because it has such a mild flavor, its easily used in recipes that have bold flavors. In a medium-sized mixing bowl, add all of the ricotta mixture ingredients. WebExplore Do You Peel Eggplant For Eggplant Parmesan with all the useful information below including suggestions, reviews, top brands, and related recipes, and more. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post. Season with a light sprinkle of salt all over both sides of the eggplant. 5 Preheat the oven to 375. Bake. If youd like to do so here, thats totally fine it wont hurt. In a large skillet with enough oil to cover entire base of pan, heat over high heat. In a medium-sized shallow dish, add the milk. And in the case where the eggplant is going to be fried, most agree that salting is still a necessary step because it improves the taste and helps remove some of the moisture fromthe eggplant, so the texture keeps its integrity. Bake for 20 minutes or until soft. My husband wasnt crazy about the idea of not having meat for dinner and has never had eggplant, but he enjoyed it so much he went for seconds!! Medical News Today explains that using an oil that is heated to its smoke point can become carcinogenic, so it's important to use the right oil (and not too much of it). The dish needs to rest for a couple of reasons, namely that slicing into a hot cheesy eggplant Parmesan fresh out of the oven is a surefire way to make it all fall apart. Once eggplant is drained, rinse, dry, and place on baking sheet. But when the eggplant is undercooked, it makes for a mouthful of unpleasantness. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. dinner, eggplant, italian recipe, parmesan, Pumpkin Eggplant Parmesan Casserole with Burrata. Bake in the preheated oven for 5 minutes. cup grated Parmesan cheese, divided teaspoon dried basil Directions Preheat the oven to 350 degrees F (175 degrees C). The breaded fried slices are able to keep their shape and act as a barrier to the melted cheese and tomato sauce. But it's important to get the right kind of mozzarella. Simply cut off the end and slice into large, 1/4-inch thick circles. Advertisement. It is definitely the best recipe! The best way to store eggplant is on the kitchen counter. Privacy Policy. "If it's a larger vegetable, the skin tends to be thicker and harder to chew. Spoon marinara sauc e on the bottom of a 9 x 13 inch casserole dish. Prepare a quick breading station, mixing the flour with the salt and pepper in a bowl, whisking the eggs with a fork in a second bowl, and finally mixing the breadcrumbs and shredded Parmesan in a third bowl. It is shiny and light and looks similar to the Globe eggplant but is smaller and lighter. Assemble in a Baking Dish and Bake. Toss with olive oil and roast 20 to 25 minutes, tossing halfway through, until eggplant is golden and tender. Always peel along the length of the eggplant (top to bottom) rather than peeling across the width (side to side). In the first dish, stir together flour, salt and pepper. Eggplant should be sliced about 1/4 inch thick when making eggplant parmesan. Toss the eggplant with 1 tablespoon salt and let it drain in a colander for about 40 minutes. To get right down to it, no, it is not necessary to peel an eggplant. cup grated Parmesan cheese, divided teaspoon dried basil Directions Preheat the oven to 350 degrees F (175 degrees C). The peel of an eggplant is completely edible. Pre-heat your oven to 400F and lightly grease a sheetpan, as well as a 9 x 12 casserole dish with butter or pam spray. It is difficult to overcook eggplant. Looking to add some more veggies to the meal? Add the water and stir. Slice the vegetable cross-wise into -inch thick rounds. It ends up being a matter of personal In a medium saucepan over medium-high heat, heat oil until shimmering. thank you for letting me know and so glad your husband is on board!! Peel eggplant and cut into 1 cubes. Thank you, Donna! Place in colander and sprinkle with salt. Place on plate or large baking sheet and repeat until all eggplant slices have been coated. 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. Dip eggplant slices in beaten egg, then in bread crumbs to coat. As a result, the process will take much quicker and you are less likely to accidentally cut yourself. Crowding the pan with too many slices of eggplant may seem like a good idea to move quickly and get to the next step in the recipe, but it's not the time saver you think it is. Smallereggplants tend to be sweeter, less bitter, and have thinner skin and fewer seeds. Its an instant transport back to my childhood table. Sprinkle on half of the basil and half of the parmesan cheese. Bake in the preheated oven for 5 minutes. Season with salt and pepper and serve. Letting it rest lets it firm up so you can slice it and see the layers on each slice. How long can you store eggplant parmesan in the fridge? However, as the eggplant grows bigger and matures, the peel may become tough and bitter. Heat the oven: Arrange a rack in the middle of the oven and heat to 350F. This post may contain affiliate links. By not salting the vegetable, it retains its shape more and has a slightly firmer texture. See also What Do People Eat Eggplants With? Repeat the layers until you run out of eggplants slices. Make the sauce: Heat 1 tablespoon olive oil in a 4-quart saucepan on medium heat. To start, preheat your air fryer to 350F. Dip each eggplant slice completely in the flour, followed by the egg, and finally the breadcrumb mixture. Try a simple green salad with red wine vinaigrette, a Caesar salad, fennel salad with apples and creamy cider dressing, sauteed spinach with garlic, Garlic and Parmesan Cauliflower Mash or 2-ingredient Italian sugar snap peas. Spoon marinara sauc e on the bottom of a 9 x 13 inch casserole dish. I just made this eggplant parmigiana. Are you considering peeling your eggplant for eggplant parmesan Here are some reasons why you might want to do so: Peel the skin away to get a more even texture. If you have ever eaten pasta in Italy or eaten in a truly Italian restaurant in the U.S., one thing that you may have noticed is the sauce. In short, no, you do not have to peel the skin off of the eggplant before using it. It ends up being a matter of personal preference. December 22, 2011. Once you master the common mistakes of the classic eggplant Parmesan, get creative and try different versions, and experiment with flavors and textures to create the perfect eggplant Parmesan for your family table. The name eggplant Parmesan is believed to have come from this layering technique that resembles the Sicilian slatted window shades and is surprisingly not connected to Parmesan cheese. Mix well. If the pastella is too thick, you can add more water. All you have to do is just pat it dry and dust off the excess salt and then youll be ready to start making your eggplant parmesan! Do you need to salt eggplant before making eggplant parmesan? Peeling the eggplant into zebra stripes removes some of the peel's bitterness while maintaining the dish's overall structural integrity. 4037 views. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. Coat a 913 inch baking dish with cooking spray. The original recipe calls for only one 28-ounce can of tomatoes; I've since doubled the sauce recipe to include two 28-ounce cans of tomatoes. Pre-heat oven to 425F (220C). Roast in the preheated oven for 20 minutes, flipping eggplant slices halfway through. I'll tell you what if you want it even better add in half a cup to 3/4 of a cup of provolone cheese to your mozzarella cheese mix you'd be really pleasantly surprised at what it does for the dish. Serve it with a side of spaghetti, a simple green salad, and a basket of garlic bread. Bake. Do you have to peel eggplant before you cook it? Bread the eggplant: Rinse the salt from the eggplant slices and pat dry with paper towels. You can also freeze the baked casserole up to 3 months, defrost in the refrigerator, and then bake for serving. The peel of an eggplant is completely edible. In a 913 inch baking dish spread spaghetti sauce to cover the bottom. As far as the nutrients are considered, eggplant skin has a higher nutritional value, so if its thin, do eat the skin. 3 Comments. Do You Peel Eggplant For Eggplant Parmesan : Top Picked from our Experts Place another third of the eggplant rounds over the cheese. Please read my disclosure policy. Continue to fry the eggplant slices, adding more oil as needed to the skillet. WebStep 1. The Italian American version is often served on a bed of spaghetti, making it quite distinct from the classic recipe. Spread 1 cup of the tomato sauce over the bottom of a 9 x 13-inch casserole dish. 2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices. The eggplant rounds should be wet from releasing moisture after salting them. Step 1: Salt the Eggplant. Repeat layer and cover with foil. Are you considering peeling your eggplant for eggplant parmesan Here are some reasons why you might want to do so: Peel the skin away to get a more even texture. Preheat the oven to 375 degrees. Okay, so the best method to make eggplant parmesan is to pull the moisture out of the eggplant prior to frying it. However, as the eggplant grows bigger and matures, the peel may become tough and bitter. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. Italian dishes generally go light on tomato sauce compared to those same dishes in Italian American restaurants in the U.S. which serve the sauce with a heavy hand. In the traditional recipe, the sauce is pure and simple tomatoes puree and some basil and salt. They do not like cold temperatures, so they should not be refrigerated. On top of the eggplant slices, sprinkle a generous amount of mozzarella cheese and parmesan cheese. Next, I dip those slices in my best homemade red sauce, dredge in panko and parm and assemble as I please,either in ttaditional layers or individually with sliced mozz, etc. Bake in preheated oven for 35 minutes, or until In the navigation, click on "start here" to get you on your way! Another common mistake is the leaving peel of the eggplant alone. Always peel along the length of the eggplant (top to bottom) rather than peeling across the width (side to side). Peel eggplant and cut into 1 cubes. Instead, a low-moisture mozzarella is ideal because it melts easily without watering the layers down. People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled. Preheat oven to 375 degrees. The bottom of the eggplant should be tilted away from you or to the side. Remove the eggplant slices from the milk and transfer them onto the prepared baking sheets. If you cant decide what to serve with eggplant parmesan besides pasta, here are some great side dish ideas that would compliment this dish exceptionally well: Yes, but if that is what you are doing, I would suggest prepping it all in a disposable aluminum tray so you can pop it in straight into the oven without worries of your casserole dish cracking/breaking. Layer half of the sliced mozzarella on top of the eggplant rounds. I will definitely be serving this dish again in the near future. Your email address will not be published. Toss the eggplant with 1 tablespoon salt and let it drain in a colander for about 40 minutes. The milk not only tempers the bitterness, but it actually makes for eggplant that is extra creamy, since the vegetable acts like a sponge and soaks up a good amount of milk in its flesh. The skin is entirely edible, though with larger eggplants it can be a little tough. Thank you for sharing it, I made this last night and OMG it was delicious! Place in a single layer on a baking sheet. How do we pull moisture out of the eggplant? People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled. Eggplant Nutrition In another medium-sized shallow dish, combine the Panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper. Line the breaded eggplant on lightly greased baking sheets and bake for 20 minutes. I love to reheat the leftover eggplant in the microwave or in a 350F oven for 5-10 minutes, and then add it to a hoagie roll to make an Eggplant Parmesan sandwich. Do you peel eggplant before making If the pastella is too thick, you can add more water. The peel of an eggplant is completely edible. Sometimes it helps to have a visual, and weve always got you covered with our cooking show. Sprinkle on half of the basil and half of the parmesan cheese. Set aside. Place the breaded slices back on the rack. The photos were updated in December, 2021. Posted by: tomcat. 31.05.2021. Though thick and chewy, eggplant skin is completely fine to eat and there are some people who prefer to leave the skin on their eggplant. Bake the casserole the day before, cool it, then cover and refrigerate. Peel the skin away to get a thinner, moreopoulos texture. so here's what I do: Layer the rest of the sliced mozzarella over the sauce. Directions Preheat oven to 350 degrees F (175 degrees C). Preheat the oven to 400F and line 2 baking sheets with parchment paper. Lay out a few layers of paper towels on a large cutting board or baking sheet. 4037 views. Bake at 375 F for 25-28 minutes, until nicely browned on top. Eggplant Parmesan is a traditional Italian meal comprised of shallow- or deep-fried slices of eggplant, layered with cheese and tomato sauce, and then baked in the oven. The pastella is supposed to be about the consistency of pancake batter. People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled. Add 3/4 cup of marinara sauce to the base of the casserole dish and spread to coat the bottom. The bottom of the eggplant should be tilted away from you or to the side. Place the eggplant parmesan slices in the air fryer basket so they are not overlapping and spray lightly with cooking oil spray or brush with oil. Top the casserole with more cheese before you place in the oven :). Spray a 9-by-13-inch casserole dish with nonstick cooking spray. Bake at 375 F for 25-28 minutes, until nicely browned on top. 1 Cut the eggplant into 1/2-inch thick slices. Step. Heads up: once you make it this way, this is the ONLY way youll want to make your eggplant parmesan in the future. Before you get started, lets discuss the best way to prepare the eggplant for this dish. Eggplant Parmesan is one of those great Italian comfort foodsa layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta. Place in a single layer on a baking sheet. Any other dish that had eggplant in it, Id refuse to eat. Increase the heat to bring to a simmer, then lower the heat to maintain a very low simmer for 15 minutes, uncovered. Inspired by local traditions and seasonal fare, youll find plenty of easy, comforting recipes that bring your family together around the table. Likewise, cheese that has a strong flavor, like blue cheese, aged gouda, and Swiss, are not good options. My favorite method is even a bit more unusual but it works for me, especially in the summertime when eggplant is plentiful and cheap. Eggplant slices of the same size are neatly stacked on top of each other with the sauce and cheese. In Naples and in most Italian American versions of eggplant Parmesan, mozzarella is the cheese of choice to bind those layers of eggplant together. You need a minimum cooking time and water for it to be cooked thoroughly. It ends up being a matter of personal So when you overcrowd a frying pan with slices of eggplant, the lower temperature of the oil mixed with the moisture and steam that releases it keeps the slices from browning properly. Sharpen your knives before making eggplant Parmesan to get the perfect slice. Place in a single layer on a baking sheet. Mix well and set aside. Coat each side of the eggplant with the flour. She has an MA in Food Research from Stanford University. Try one or more of these simple tweaks for a more flavorful sauce: Like many good casseroles, eggplant Parmesan makes great leftovers. Meanwhile, thoroughly combine bread crumbs, Parmesan, and 1 tablespoon olive oil in a medium bowl. In a medium saucepan over medium-high heat, heat oil until shimmering. However, as the eggplant grows bigger and matures, the peel may become tough and bitter. And in a Neapolitan cookbook from 1903, the author suggests adding slices of boiled eggs for a hearty take on the dish. WebMike's Deli Famous Eggplant Parmigiana Recipe | Food Network best www.foodnetwork.com. The traditional Sicilian eggplant Parmesan calls for Sicilian cheeses like Sicilian Pecorino, caciocavallo, or scamorza. in Parmesan (toggling this on will prevent your screen from going dark). 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Were so glad you enjoyed it. Make the pastella. Serve hot and top with chopped basil, if using. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe. An hour before baking, take it out of the refrigerator, preheat the oven, and bake as directed in Step 8. Choose a medium size to small eggplant for best results. In the second dish, whisk eggs. cup grated Parmesan cheese, divided teaspoon dried basil Directions Preheat the oven to 350 degrees F (175 degrees C). Pour marinara sauce over eggplant and top with mozzarella cheese. Bake in preheated oven for 35 minutes, or until golden brown. Add the minced garlic and gently cook for 1 minute or until fragrant. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper. Heat 1 tablespoon olive oil in a 4-quart saucepan on medium heat. This can help the eggplant stay crisp after cooking because it removes some moisture before it has a chance to create sogginess. Sprinkle with 1/3 cup of shredded Parm. So if you're not careful you can end up with something mushy and oily. WebExplore Do You Peel Eggplant For Eggplant Parmesan with all the useful information below including suggestions, reviews, top brands, and related recipes, and more. Getting the batter just right and the breading to stick evenly is a skill that even the most experienced home chefs find challenging. In a medium-sized shallow dish, add the milk. If you live in a warm climate or it's the summer season, storing eggplant in the pantry or another cool, dry place is the best option since they don't do well in the heat either. To get right down to it, no, it is not necessary to peel an eggplant. Absolutely fantastic, loved it. Reduce the oven to 350F and bake, uncovered, until the cheese is melted and the casserole is bubbly around the edges, about 35 minutes. WebHow to Peel Eggplant for Eggplant Parmesan 997 views Dec 20, 2020 3 Dislike Share ExpertVillage Leaf Group 3.58M subscribers How to Peel Eggplant for Eggplant Parmesan. Its pulling out most of the moisture. Place in a single layer on a baking sheet. Another common mistake is the leaving peel of the eggplant alone. If you are planning to grill or roast the eggplant slices, then you could opt out of this step, but for true classic eggplant Parmesan, the salting is still required; just ask any nonna, and she will agree. Meanwhile, prepare your ricotta mixture. Dip each slice in egg and coat with crumb mixture. If you have trouble finding Sicilian eggplant in your supermarket, though, you can also use American eggplant for the dish since it is more widely available year-round. Crowding the pan when frying lowers the temperature of the oil and it releases the moisture of the eggplant, which creates steam. Cut the leftover eggplant parmesan into slices, if necessary.