Eggplant Parmesan is one of my absolute favorite things. Unfortunately, eggplant is right up there with Brussels sprouts for a lot of people. The bottom line is that it’s important to prepare it correctly (more on that below). It doesn’t take that much extra time but it will provide a better result.
My mom would make eggplant Parmesan occasionally. She’d also make chicken Parmesan. And I was such a brat that I’d complain because it wasn’t eggplant.
But then I’ve always loved vegetables. So, here’s a cool and easy to prepare eggplant Parmesan recipe that’s super light.
Watch the video:
This video doesn’t have a recipe per se that I could find. So take notes when you watch it.
It’s pretty light as is. So what would I change? I’ve become very aware of how much sugar is in things these days. I even found sugar in my Stacy’s bare naked pita chips. So before you buy your jar of marinara, check how much sugar is already in it. Better yet, make your own. I’ll make a post later this summer when I have an abundance of tomatoes on the vine begging to be made into a sauce.
How to Prepare Eggplant Well
One important thing to know is that it’s essential to salt the eggplant slices and let them sit for at least fifteen or twenty minutes. Then you can rinse off the slices and continue on with the recipe. It just makes the eggplant tastier.
Some people put the slices in a colander and then salt to make it easier to rinse off.
And others swear to salt and then put something heavy on top of the eggplant to squish out the stuff. The salt is drawing moisture out of the eggplant, and probably some other flavor. I’m not an expert or a nutritionist. I just love growing eggplant and making Alton Brown’s one pan quick eggplant parm.
As always, use the best possible ingredients that you can for the best flavor.
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