Eggplant Parmesan is a classic Italian dish that’s loved by many people around the world. It’s a simple yet delicious recipe that combines crispy eggplant slices with rich tomato sauce and savory cheese. However, there’s a long-standing debate about whether or not you need to salt eggplant before making Eggplant Parmesan. Some people swear by it, claiming that salting the eggplant removes excess moisture and creates a better texture. Others argue that it’s unnecessary and can make the dish too salty.
If you’re a fan of Eggplant Parmesan and have been wondering about the salting controversy, you’ve come to the right place. In this article, we’ll explore the arguments for and against salting eggplant, so you can decide for yourself whether to add this step to your recipe. We’ll also share some tips for making perfect Eggplant Parmesan every time, regardless of whether you salt your eggplant or not. So grab a glass of wine and get ready to become an Eggplant Parmesan expert!
Different schools of thought on salting eggplant for eggplant parmesan
There are different schools of thought on salting eggplant before making eggplant parmesan. Some people believe that salting eggplant helps to remove excess bitterness from the vegetable. Others argue that newer varieties of eggplant are not as bitter and do not require salting.
Those who advocate for salting eggplant believe that it helps to draw out excess moisture from the eggplant, which in turn improves the texture of the eggplant parmesan. Salting also helps to remove any excess bitterness from the vegetable, making it more palatable. However, others argue that the newer varieties of eggplant are not as bitter and do not require salting, so it may be unnecessary for some recipes. Ultimately, the decision to salt eggplant for eggplant parmesan comes down to personal preference.
How does salting eggplant affect its flavor and texture?
Salting the eggplant before making Eggplant Parmesan has been a popular technique for many years. People have assumed that salting the eggplant removes its bitterness and excess moisture, making it easier to cook and enhancing its flavor. When it comes to flavor, salting does not have a significant effect on eggplant. The only difference is that salt pulls the moisture out, and if you cook the eggplant before the salt draws out the bitterness, it will still retain its bitterness. Hence, the key is to salt the eggplant and let it sit for at least 30 minutes to an hour, after which you must rinse it thoroughly and dab with a paper towel to get rid of the excess moisture and salt.
As for texture, salting eggplant has a dramatic impact. A lot of moisture in the eggplant can make your Eggplant Parmesan soggy. Therefore, salting before cooking makes the eggplant less watery. After removing the salt and moisture, the eggplant becomes sufficiently dry, giving it excellent texture and making it more likely to hold onto a breadcrumb coating. So, overall, salting the eggplant before making Eggplant Parmesan does have benefits to enhance the texture and help make a firm crust, but it may not be necessary for everyone’s taste preference.
The benefits of salting eggplant before cooking
Salting eggplant before cooking has its benefits, and should not be overlooked. The salting process extracts the bitter juices in the eggplant, making it taste sweeter and more palatable. This can be particularly useful for those who are not fans of eggplant, as it helps to take away the sometimes overbearing bitterness that can be present in the vegetable.
In addition to improving the flavour, salting also helps to reduce the amount of oil that eggplant absorbs during cooking. Eggplant is known for being very absorbent, and can easily soak up large amounts of cooking oil, which can make it unhealthy and calorie-heavy. By salting the eggplant beforehand, it reduces the amount of oil it can absorb, making the final dish a little healthier and easier on the waistline.
Alternative ways of preparing eggplant for eggplant parmesan
When it comes to making eggplant parmesan, salting the eggplant beforehand is a traditional and commonly used method to reduce bitterness and moisture. However, it is not the only way to prepare eggplant for this dish.
One alternative is to slice the eggplant into rounds or lengthwise strips and place them on parchment paper-lined baking sheets. Brush each slice with olive oil and bake in the oven at 400°F for about 15 minutes until tender and slightly browned. This method not only saves time and eliminates the need for excess salt, but it also allows for a healthier and less greasy eggplant parmesan. Another way to prepare the eggplant is to use a mandolin to slice it thinly, soak the slices in milk for a few hours to remove the bitterness and then coat them in breadcrumbs before baking or frying. Whatever method you choose to prepare the eggplant, always make sure to rinse it thoroughly and pat it dry before proceeding to the next step for a perfect eggplant parmesan.
Professional chefs’ recommendations on salting eggplant
Professional chefs have mixed opinions on whether or not to salt eggplant before making eggplant Parmesan. Some chefs argue that salting the eggplant removes excess moisture and bitter flavors, resulting in a more flavorful and less soggy dish. Salting can also help the eggplant absorb less oil when frying, resulting in a healthier dish.
However, other chefs argue that modern eggplants are less bitter than they used to be, and the excess moisture can be removed by simply patting the eggplant dry with a paper towel. Additionally, salting can make the eggplant overly salty, which can negatively affect the overall flavor of the dish. Ultimately, the decision to salt eggplant before making eggplant Parmesan is up to personal preference and culinary tradition.
Tips for seasoning eggplant for eggplant parmesan
When it comes to seasoning eggplant for eggplant parmesan, the options are endless. The goal is to enhance the flavor of the eggplant without overpowering it. A simple way to do this is to season the slices of eggplant with salt, pepper, and garlic powder before breading and frying them. This will bring out the mild flavor of the eggplant and complement the tangy tomato sauce and creamy cheese.
Another seasoning option is to use Italian seasoning, which typically includes oregano, basil, thyme, rosemary, and garlic. Adding a sprinkle of this seasoning to the eggplant slices before breading and frying will give them a savory Mediterranean flavor. Whichever seasoning option you choose, be sure to taste the eggplant as you go to ensure you’re achieving the desired flavor, and don’t be afraid to experiment with different herbs and spices to find your perfect combination.
Common mistakes to avoid when salting eggplant for eggplant parmesan
While salting the eggplant is an essential step when making eggplant parmesan, it’s crucial to ensure that you are doing it correctly. Otherwise, the outcome may not be what you expected. One of the most common mistakes people make is not adequately rinsing the salt off before cooking. If you leave too much salt on the eggplant, it can make your dish extremely salty and unpalatable.
Another mistake is not allowing the salt to draw out enough bitterness from the eggplant. If you don’t wait a sufficient amount of time, you won’t accomplish the goal of the salting process. You should give it at least 30 minutes, preferably an hour for the salt to work its magic. And finally, don’t forget to dry the eggplant slices thoroughly before cooking, as excess moisture can lead to a soggy and unappetizing dish. By avoiding these mistakes, you can ensure that your eggplant parmesan turns out perfectly every time.
Wrapping Up
After analyzing various methods and recipes, it is safe to say that salting eggplant before making eggplant Parmesan is not necessary in most cases. While it may have been a common practice in the past to remove bitterness from the vegetable, modern eggplants are bred to have less bitterness, making salting unnecessary. Additionally, salting can actually lead to a loss of flavor, texture, and nutrients.
However, if you prefer the taste and texture of salted eggplant or are using an older, more bitter variety, salting may still be a viable option. Ultimately, the decision to salt or not to salt is a matter of personal preference and may vary based on the recipe and specific eggplant being used.