SheikYerbuti Posted November 25, 2008 Share Posted November 25, 2008 So I made an eggplant parm for dinner last night and had a recurring problem that I can't solve. This goes for chicken parm as well. I peeled and sliced the eggplant, breaded it using a 3 step breading process (flour, egg wash, 1/2 Italian bread crumbs and 1/2 panko), and fried it. Drained well and had beautiful, golden brown crispy eggplant slices. Then after constructing the parm with cheese and sauce layers and giving it 20 minutes in the oven, the gorgeous crispy crust on the eggplant is mushy. How do I make a parm where the breading stays crispy?? Quote Link to comment Share on other sites More sharing options...
MojoMan Posted November 25, 2008 Share Posted November 25, 2008 So I made an eggplant parm for dinner last night and had a recurring problem that I can't solve. This goes for chicken parm as well. I peeled and sliced the eggplant, breaded it using a 3 step breading process (flour, egg wash, 1/2 Italian bread crumbs and 1/2 panko), and fried it. Drained well and had beautiful, golden brown crispy eggplant slices. Then after constructing the parm with cheese and sauce layers and giving it 20 minutes in the oven, the gorgeous crispy crust on the eggplant is mushy. How do I make a parm where the breading stays crispy?? Sheik, I do a "deconstructed eggplant parm" Cook the eggplant just like you said (or use 100% panko). Make a nice marinara sauce and a frico (fried cheese wafer). Serve all three components separately and mix take a piece of each with each bite. You don't get the stringy cheese but I think the crispy textures with the soft cooked eggplant makes up for that. Quote Link to comment Share on other sites More sharing options...
detlef Posted November 25, 2008 Share Posted November 25, 2008 Sheik, I do a "deconstructed eggplant parm" Cook the eggplant just like you said (or use 100% panko). Make a nice marinara sauce and a frico (fried cheese wafer). Serve all three components separately and mix take a piece of each with each bite. You don't get the stringy cheese but I think the crispy textures with the soft cooked eggplant makes up for that. I was going to suggest the same thing, provided you are prepared to sacrifice the traditional nature of the dish. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted November 25, 2008 Share Posted November 25, 2008 or.... have warm your sau(e. spoon it on the done (hi(ken, (heese on top...under the broiler. the sau(e shouldn't have time to make the (hi(ken soggy. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted November 25, 2008 Author Share Posted November 25, 2008 or.... have warm your sau(e. spoon it on the done (hi(ken, (heese on top...under the broiler. the sau(e shouldn't have time to make the (hi(ken soggy. Do you have a broken key on your (omputer? Quote Link to comment Share on other sites More sharing options...
cre8tiff Posted November 25, 2008 Share Posted November 25, 2008 Do you have a broken key on your (omputer? This would be a great thing to use to type (hi(kensh!t Quote Link to comment Share on other sites More sharing options...
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