Comments on: Eggplant Parmesan

By: Aliya

Aliya — Tue, 17 Nov 2015 16:30:00 +0000

Packed with flavor! Amazing and delicious! Thank you for a great recipe Marc 🙂

By: Marc Matsumoto

Marc Matsumoto — Wed, 08 Oct 2014 00:53:00 +0000

Hi Channon, most modern eggplants have been bred to not be bitter, it's not necessary to salt them (the salt draws out water from the eggplant which reduces it's bitterness). The reason why I salt them here is to reduce the moisture content. Soaking them in salt water will actually increase the water content so I would not recommend it.

By: channonmelissa

channonmelissa — Tue, 07 Oct 2014 22:51:00 +0000

so true. All the chefs I've known and worked with tell me it is a "style of cooking". Like curry, which is also a style of cooking, not one set dish.

By: channonmelissa

channonmelissa — Tue, 07 Oct 2014 22:47:00 +0000

Great recipe! Thank you. Many years ago, an Italian chef taught me to soak the eggplant in salt water to draw out the bitterness that can come with leftovers, which I always plan into my cooking. That may mean your salting method covers this step. Did you find it to be true?

By: Marc Matsumoto

Marc Matsumoto — Mon, 15 Sep 2014 07:33:00 +0000

Hi K.Wang, thanks so much for your nice note. I’m glad to hear you enjoyed the dish! —
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By: K.Wang

K.Wang — Mon, 15 Sep 2014 07:02:00 +0000

Hello Marc, I'm from Indonesia and I'm very glad to found your website. I really like to eat eggplant but according to my knowledge, the varieties of Indonesian dishes that use eggplant are very few. The most common and famous one is "Terong Balado" and for me it's too spicy and too oily. That's why I like to browse for foreign eggplant dishes. And I really glad to find your websites! :) I just tried this recipes and it turned out great, except for the appearance can't be as good looking as yours and I have no mozarella so I substitute it with cheddar. The taste is absolutely wonderful! English is not my native language so pardon me if I there are any mistake in my writing! Thank u so much! :D

By: ltpayne

ltpayne — Sun, 24 Aug 2014 01:49:00 +0000

No, which is why I like it--I'm terrible at frying. It's basically the same as your version except without the olive oil. And I do a slight variation on mine from their recipe, but trust me, it's amazing! (so much lighter and healthy but still tastes decadent)

By: Marc Matsumoto

Marc Matsumoto — Sun, 24 Aug 2014 00:09:00 +0000

HI Lesli, I haven't tried CI's eggplant parm, but I've found the olive oil bath to the pretty important for the texture. Does CI fry their eggplant first?

By: Marc Matsumoto

Marc Matsumoto — Sun, 24 Aug 2014 00:08:00 +0000

Hi Austin, I'm glad to hear you're enjoying my posts:-)

By: Austin

Austin — Sat, 23 Aug 2014 20:55:00 +0000

This is the only place I get recipes from, period. I used to google for an hour for a recipe that wasn't for a deep-south stay at home mom or a foodie with a sous la vide and 10 hours (not knocking either demographic!!!), but now I just pick something from here. Awesome mix of accessible informative recipes and interesting, varied food.

Actually, that isn't true; the only other recipe I use is this one: https://norecipes.com/curried-ratatouille/

It sort of blows everything out of the water, especially when I roast/puree/add a few ancho (or other) chilis.