Aubergine Parmigiana Recipe (2024)

FAQs

Why is my parmigiana watery? ›

Reduce the sugo (tomato sauce) enough to a thick consistency - this will prevent the eggplant parmigiana from becoming too watery/saucy.

Or to cook from frozen, bake at 180C/160C fan/gas 4 for 40 mins. Remove the foil, turn the oven up to 200C/180C fan/gas 6 and bake for a further 30 mins.

It's likely just been exposed to air and is experiencing enzymatic browning. An eggplant with brown spots is not safe to eat if it contains bugs or mold or exhibits other signs of spoilage. It should be thrown out.

Nicole's Top Eggplant Parmesan Tips

Nicole likes to leave a little skin on her eggplant for color and texture — she uses a vegetable peeler to peel the skin off in stripes. Make sure you don't peel too early, as eggplant flesh will quickly oxidize and turn brown.

You want to do the most to protect your eggplant. Salting it to remove moisture before it starts cooking is very important (and letting it squeeze out excess moisture beneath the weight of a heavy pot for an hour is crucial, too). Then cut it lengthwise instead of across into medallions.

You mentioned that once they turned out tough and chewy: then they were not cooked fully through. Vegetables are not like meat, which turn rubbery when overcooked. They turn soft rather. Watch out for the opposite as well: Eggplants when cooked for a long time may turn mushy.

Aubergines have the reputation of being tricky. Overcook them and they can turn to tasteless mush, undercook them and they can be rubbery and tough.

When it's cooked, “it should turn fully tender, all the flesh should be somewhat custardy. If you have to, hammer it a bit, knock it around, let it start to collapse.” When you're roasting eggplant, like in YuChen's recipe, “make sure you give them enough space so they can cook evenly,” she says.

Hand-breaded eggplant, lightly fried and topped with marinara and melted mozzarella. Served with a side of spaghetti. Available weekdays, 11am-3pm.

Eggplants are brimming with fibre besides water, antioxidants which help reduce gut inflammation, relieve constipation by acting as a laxative; and improve the overall digestive health.

Why does eggplant upset my stomach? ›

Other nightshades like tomatoes, potatoes, eggplants and peppers contain alkaloids, or a form of carbohydrate-binding proteins called lectins that can cause inflammation and digestive issues in some people.

Eggplants are high in fiber and low in calories, making them an excellent addition to any weight loss regimen. Fiber moves through the digestive tract slowly and can promote fullness and satiety , reducing calorie intake. Each cup (82 grams) of raw eggplant contains 3 grams of fiber and just 20 calories.

Parmigiano Reggiano with a maturation of 24 months pairs perfectly well with the majority of pasta and rice courses, soups and vegetable creams, both grated and in slivers.

Another argument in favor of salting claims that it draws moisture out of the eggplant's cells that will, in turn, block the absorption of oil during cooking. But we know from experience that a salted eggplant still soaks up quite a bit of oil. So, in the end, we're with Clee on this one: don't sweat it.

The only good thing about Trader Giotto's Eggplant Parm is that our review of it sparked a dialogue about this delicious offering. I'm super glad we tried it. Far from being chewy like the previously-reviewed parm, the stacked variety, if anything, is too supple and soft.

One 8-ounce serving of eggplant parmesan has about 313 calories, according to the USDA. More than 60 percent of the total calories come from fat. Only between 20 and 35 percent of your daily total calories should come from fat, according to the USDA's dietary guidelines.