Best eggplants for eggplant parm?

[foodsmith]

So I picked up some beautiful "Italian eggplants" from the store. I would love to use these to create an eggplant parm. Any reason why that would be a problem over the more traditional and larger circumference eggplant that one usually finds in the stores?

[LJS]

You are talking about the smaller ones, sometimes white?

If so, thats what we bought and used in Italy-and they work very well...assuming you pre-saute with the parmesan batter?

But it is a lot more finicky because of the size and lot more batter so you might want to think about a shorter pan (more like a lasagna pan-only not so long unless you are feeding hordes). The traditional deep-dish casserole that I used before I went to Italy and found out about these little guys, is just too heavy because of multiplying all those layers of parmesan crusty batter and cheese.

[foodsmith]

They are little, smaller i guess, not as short as Japanese ones, but narrower. They are dark black/purple though, not white.

[kchurchill5]

Agreet, they are not as short but narrow and are purple not white. I love them. I get them our farmers year round. They are sweeter to me and not as pithy. Sometime the bigger eggplant variety can be tough or picky. Similar to large zuchinni. That is what I use all the time. I broil min or bake them with bread crumbs Not frying Not batter. To me you might as well used fried bread. You loose all the flavor.

I slice and then just dry on a paper towel for just a couple of minutes. I salt and pepper and some water will release. The small ones have hardly anything. I drizzle with olive oil on both sides and then lightly dip in egg white and then bread crumbs with some seasoning. Usually just a mix of Italians seasoning. Bake on parchment that way no dirty pan. I bake at 400 for 20 minutes until lightly brown. Then I make the sauce and add to a small casserole with the eggplant and cheeses.

Always perfect.

Also, these are great grilled just thin lengthwise slices with olive oil, cumin, chili powder, salt and pepper.

I even make the parm without bread crumbs, just baking/roasting. I'm eaten it fried but don't like it much.

And the small ones ... I cut lenghwise usually for the slices not in rounds.

I think you would really like them.

[hotoynoodle]

you can also broil or roast the slices, rather than breading and deep-frying for a less heavy dish.

[coastie]

I'm not familiar with the method you are describing. It sounds good, could you post a recipe...I don't need exact amounts..but am intruigued with the battered sauteed eggplant. I've had no breading. I have baked , I have breaded standard.....but no parmesan crusty batter ....do tell

[nemo]

Cut them length-wise if you think rounds would be too small.