648828 Mon Aug 31 07:05:14 -0700 2009 10 31 Home Cooking 0 4992222 Hi, I'm looking for a good recipe for eggplant parmesan, that doesn't have breadcrumbs.I just don't like breadcrumbs, or any kind of breading, really. I've tried using my favorite eggplant recipe and just omitted the breadcrumbs, but I didn't really love it. Does anyone have one they could share? Thanks! Chrissy Mon Aug 31 07:05:14 -0700 2009 57275 ChrissyMc 1 4992298 I slice the eggplant into rounds and roast or broil the slices. Then I layer as usual with homemade sauce and cheese. That's the eggplant parm I grew up with.. so I don't really care for the breaded type. It also works with zucchini. Mon Aug 31 07:30:20 -0700 2009 4992222 217807 cheesecake17 1 4992386 Chrissy: Part of the reason for breading is to absorb the moisture in the eggplant and allow even browning. Instead, after patting the eggplant dry lightly dust with flour to completely dry and then shake off the excess. When you sauté the eggplant slices ( I use olive oil) you'll find that the excess flour comes off in the oil and you will have a nicely browned slice of the eggplant. Also, never scrimp on the Parmesan and never use the stuff that comes in a green can or a plastic bag. Go for the real item, either imported or domestic. Grate your own.. Mon Aug 31 07:59:01 -0700 2009 4992222 1100151 thewinenut 1 4992574 I do as cheesecake does. Slice, salt, lay between paper towels. Roast at 450 for about 20 minutes (if I have fresh tomatoes, I roast them w/ onions, too, for the sauce). Then layer as usual and bake. If you don't coat and fry, the eggplant kind of melts into the sauce, instead of being more distinct from frying. Mon Aug 31 09:03:24 -0700 2009 4992222 39874 chowser 1 4993190 This is a good recipe that doesn't call for breadcrumbs: http://allrecipes.com/Recipe/Eggplant-Parmesan-I/Detail.aspx You've got some good advice already. Either allow the eggplant to sweat for a few hours, drain in paper towel, or lightly dust with flour. Otherwise you'll have an oil absorption problem. Mon Aug 31 11:36:05 -0700 2009 4992222 179628 toveggiegirl 1 4993981 I really like the eggplant parm at Artu, an Italian restaurant in Boston's North End, the "Little Italy" neighborhood. At first I thought that the egg taste was a bit too strong, but then fell in love with the texture and the way the sauce and cheese meld so beautifully with the eggplant. Unfortunately, it isn't really a recipe, but the description of how they make it helps. I do salt, rinse and squeeze the eggplant after slicing rather than pressing. http://www.boston.com/ae/food/restaurants/articles/2005/06/15/the_eggplant_parm_of_their_dreams/ Mon Aug 31 15:19:01 -0700 2009 4992222 77061 bear 1 4994340 Instead of breading and frying the eggplant, you could try grilling the eggplant. Lightly oil the eggplant with garlic infused olive oil before grilling. I made an grilled eggplant parmesan last week and it was tasty! Mon Aug 31 17:39:27 -0700 2009 4992222 285741 Green Omnivore 2 4995371 I don't have a grill so I use my broiler. Much lighter than the breaded, fried type. Tue Sep 01 07:09:49 -0700 2009 4994340 217807 cheesecake17 1 4994978 I just tried Mario Batali's recipe from his Molto Mario book last week. It was easy, and very tasty. It does involve breadcrumbs, but they're just sprinkled over the top before baking. http://www.foodnetwork.com/recipes/mario-batali/eggplant-parmigiana-recipe/index.html Tue Sep 01 00:05:35 -0700 2009 4992222 165609 BrianJC 2 4995057 I made a sauce from onions, zucchini, squash and tomatoes which I used for the base of the dish. Sweated the eggplant in the sun for over an hour. Broiled the eggplant with olive oil and proceeded with a recipe similar to Mario Batali's recipe. Tue Sep 01 04:03:26 -0700 2009 4994978 133679 classylady 1 4995532 I too grill the eggplant. My grandmother used to fry it, but I figured this would save some calories. So here is Gramdma Rose's recipe. slice eggplant, salt and drain, pat dry & fry. lay flat on paper bags to cool. brown some ground meat hard boil a couple of eggs and slice have some sauce ready to go grate your cheese 1 can sliced black olives drained slice some pepperoni heat oven 350 now one thing I do different then Grandma is mix my sauce into the meat. so layer away, I do at least 2 layers you can put bread crumbs on top if you like and drizzle with EVOO bake for 45 min This is heaven on earth!!! Tue Sep 01 08:02:16 -0700 2009 4992222 166707 JEN10