How do you keep eggplant parmesan from getting soggy?

Remember, this is eggplant parm, not sauce parm. 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).

Do you leave the skin on eggplant for eggplant parmesan?

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.

When not to use eggplant?

When looking at the exterior of the eggplant, check the stem and cap. Both should be green and fresh-looking. If they are starting to fade in color, that's an indicator that the vegetable may be spoiling . You'll also want to toss the eggplant if there is any mold on the stem or cap.

What is the secret to cooking eggplant?

Eggplants are known to absorb a lot of fat while cooking. A useful tip to prevent sogginess and greasiness is to salt sliced or diced eggplant and let it sit for an hour . This helps to draw out moisture. Next, rinse and drain any liquid from the sliced eggplant, then pat dry before cooking.

What happens if you don't salt eggplant before cooking?

Salting: Salting removes excess liquid and some of the bitterness . Today's eggplants are bred for mildness, though, so it's not as important as it used to be (if you are frying eggplant, salting will ensure a creamy texture and rich flavor). This method works for eggplant slices, cubes, or planks.

Should I salt eggplant before making eggplant parmesan?

Salt the Eggplant Salting the slices for eggplant Parmesan is not to prevent bitter flavors, but to season the eggplant itself and, at least in my experience, keep the eggplant from sucking up too much of the olive oil from frying.

What protein goes well with eggplant?

Here are some popular meat choices that pair well with eggplant: Ground beef or lamb: Perfect for dishes like moussaka or stuffed eggplant. Chicken or turkey: Great options for stir-fries or baked eggplant casseroles. Diced pork or bacon: Adds a smoky and savory taste to your eggplant dish. Feb 20, 2024

Should you sweat eggplant before making eggplant parmesan?

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 .

Baked Eggplant Parmesan | Lite Cravings

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An easy, lighter take on the dish, Baked Eggplant Parmesan has all of the cheesy, crispy goodness of the original without all of the grease.

Baked Eggplant Parmesan | Lite Cravings | WW Recipes (1)

I’ll admit that eggplant has never been my favorite. So when I tell you that this is my new favorite Italian recipe on this entire site, you better believe that means a lot!

The eggplant that I’ve had in the past has typically been too mushy or bitter. I took the advice from some friends on Instagram and made sure to salt my eggplant ahead of time. That really does make a huge difference. I’m actually excited to work with eggplant more in the future!

“sweating” the Eggplant

Let me just say that I hate using the term “sweat” in reference to food, but that’s what all of the chefs and food bloggers call it. So there you go and I’ll never say it again.

The basic idea is that if you salt your sliced eggplant generously and let it sit for about an hour, the bitter juices will release and it will be less watery when you cook it. Just make sure you wash off the salt and pat the eggplant dry before you begin the breading process. Otherwise, the eggplant will be way too salty.

Baked Eggplant Parmesan | Lite Cravings | WW Recipes (2)

Use a single sheet pan for Baked Eggplant Parmesan

I tried to make this recipe as easy as possible. So many recipes that I looked up required multiple pans and bowls and baking sheets and everything else in the kitchen. I’m not a fan of a recipe that results in my entire dishwasher filled to the brim.

So for this one, we’re oven frying the eggplant and topping them with sauce and cheese all on the same pan. Easy cleanup!

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My recipe is a little different than others, too, because it’s not a huge casserole. Many traditional recipes have you place the crispy eggplant on top of sauce, top with more sauce and cheese, and then bake.

You could totally do it that way with this recipe! But I’ve never understood why you would go to the trouble to bread and crisp up the eggplant, only to make it all soggy by cooking it with a ton of sauce. I prefer to top it with a little sauce and then serve with extra on the side for dipping. This way you maintain that crispy texture.

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Adjust the recipe with what you have on hand

On most nights, I like to make my own quick marinara, as listed in the recipe. It cooks up in the same amount of time that it takes for the eggplant to completely bake.

But you could make it easier by using jarred marinara. Just check the labels for the sugar, saturated fats, and sodium. Some brands pump their sauces with these to make them taste closer to a homemade sauce. I find that they can bloat you easily.

more Lighter italian recipes

Mushroom Bolognese (vegetarian)
Unstuffed Shells (vegetarian)
Lasagna with Meat Sauce
Penne alla Vodka (vegetarian)
Healthy Shrimp Scampi

Baked Eggplant Parmesan | Lite Cravings | WW Recipes (6)

I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there!

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5 from 8 votes