Eggplant Parmesan
05-17-2016, 02:36 PM
#11
Member
Thread Starter
Join Date: Aug 2015
Posts: 69
I don't understand the soaking in water...this veggie is so full of water, reason for the salting...of course, you wipe them dry before breading. If the eggplant is ripe, it does not have a bitter taste....I also peel the skin in strips before salting......like I do cucumbers...sometimes the skin is tough and bitter.........
Some people do not taste the bitterness so it is an unnecessary step for them so if you don't find Black beauty eggplants bitter in their natural state you don't need to soak them
05-17-2016, 02:45 PM
#12
Member
Thread Starter
Join Date: Aug 2015
Posts: 69
I agree...many of the less known varieties of eggplant aren't bitter at all....for some reason we're conditioned to the big black, bitter type! If you shop the farmer's markets, in season, they're much fresher and much less bitter. I grow my own, and love the Listada types, as well as the newer fairytale. Never let them sit around, use them as soon as you get them, they get more bitter with age.
I have used the recipe on all varieties of eggplants and it works well on all I tried so you can use the eggplant variety of your choice
I only soak the black beauty eggplants , I prefer them in this recipe as they are the more traditional eggplant used in Italian households
05-18-2016, 05:09 AM
#13
Super Member
Join Date: Jun 2011
Location: Illinois
Posts: 9,018
The bigger they are the more likely the bitterness will be there. I buy smaller black beauties, and I also like the oriental (?) ones..small lite purplish...those I make stuffed boats....... I stuff oversized zucchini too......
05-18-2016, 06:38 AM
#14
Member
Thread Starter
Join Date: Aug 2015
Posts: 69
I also love the Asian eggplants too , they are delicious and a bit sweet
Last edited by scorpius; 05-18-2016 at 06:41 AM.
Thread
Thread Starter
Forum
Replies
Last Post
