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Effective way to cook 'Eggplant' (aubergine)?
I like to cook 'eggplant parmigiana': I usually coat the slices of eggplant in egg and breadcrumbs, then fry it in a pan, then put in a dish with sauce/cheese and bake etc. The problem is, its very difficult to fry it nicely: i usually use a blend of oil with a bit of butter, but I cook one side to a nice golden colour, then turn it too cook the other side. The problem is that the eggplant absorbs so much of the oil and butter, the pan ends up too dry to cook the other side to a nice golden/brown. I dont like to add too much more oil, its way too oily then. So whats the secret to getting it right?
4 Answers
- 1 decade agoFavorite Answer
In order to get that nice golden brown outside, you need to do one of two things. Either fry it in several inches deep of very hot oil- the hotter the oil and the faster the cook time, the less oil is absorbed. OR bread and season your eggplant rounds and place them on a baking sheet you´ve sprayed with cooking spray (recommend olive oil). Then very lightly drizzle your eggplant with olive oil. (You could leave this step out if you really don´t want them oily at all, but olive oil is good for you and it´s recommended to consume 2 tablespoons a day.) Bake at 400º till golden brown.
Either way, to get rid of the excess oil, blot with a paper towel while they are still hot and let them sit on a baking rack so they don´t get soggy.
Source(s): many a day in the kitchen - 1 decade ago
When you slice the eggplant, sprinkle salt on both sides, and let it sit for 30 minutes. It helps balance the moisture. Not too much salt, just a little :)
Enjoy!
