Eggplant made its way from India to Italy where it was used to create the very popular dish known as eggplant parmesan. Eggplant parmesan combines the tender vegetable with layers of gooey cheese and meaty
tomatoes or tomato sauce. It can be served with meatballs, veal cutlets or chicken cutlets, and leftovers taste great served on a submarine roll or bulkie roll. Eggplant was the original type of parmesan, followed closely by veal and
chicken cutlet varieties. While everyone can agree that eggplant parmesan is a delicious comfort food, not everyone can agree on how it should be made.
Eggplant parmesan is one of those foods that can be made in many different ways. Since eggplant has a high moisture content, most home cooks can agree that it should be salted and pressed under a bowl to release some of that moisture before
it is fried. Beyond this step, however, there are many differences of opinions. The eggplant can be breaded before it is deep-fried or it can be left plain. To lower the fat content, eggplant can be lightly oiled and baked instead of fried.
Thick tomato slices can be layered in the dish or tomato sauce can be used in place of or in addition to the slices. A single cheese can be used such as parmesan or mozzarella, or a several types of cheese can be combined for a more complex
flavor. When it comes to eggplant parmesan, there are many combinations of ingredients and many methods of preparation, each of which is guaranteed to create a tasty meal that is both elegant and delicious. |
