So I made a fantastic zucchini Parmesan for the first time last night after a saw another /ck/ user suggest it and it got me wanting to try eggplant parm again. Problem is the only two times I've cooked with eggplant (eggplant parm and just roasted in the oven), it turned out dense and unchewable. As if the cooking did not make it the "good slimy" you want with stuff like that or okra or zuc. It was like over 15 years ago but I remember the first step was cutting it in half and salting it and letting it dry out so maybe I did that part wrong. I wanna make this again so where did I go wrong? Also general eggplant recipe dish suggestion thread.
I think cut into thin disc salt them dry them fry them til they look like your picrel , lil more salt while they drain then just assemble the parm
I make one of the best eggplant parms in existence.>Slice 15mm thick>Salt both sides and leave for bout an hour>Rinse salt and bitterness away>Pat dry>Flour, egg wash, breadcrumbs >Fry until golden brown>Let cool(Your Nepalese sauce should have been simmering during this)>Let sauce cool>Layer cooled eggplant with cooled sauce >Top with mozzarell and basil (under the cheese)>Throw her in the oven
>>21974529>>21974691Thoughts on eggplant selection? Not OP but I think I’ve only made eggplant once in part because I don’t know how to choose good ones
>>21975022James alt says to use japanese eggplantsFor regular eggplants u apparently want the "male" eggplant which has fewer seeds and less bitter but gendered eggplants are apparently a myth so you want to just pick smaller eggplants
>>21974489>dense and unchewableThat just means it was undercooked. Slice the eggplant thinner or cook it longer.
>>21975132Ah got it, thanks!
