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Why does eggplant parmesan exist?

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NetWareHead said:
Have you ever been to Italy? Pork and chicken are abundant and in the old days, practically every family had at least one pig plus chickens around. Practically every kitchen back then had sausages, salame, capicolla etc... hanging from the ceiling hooks to cure. In the southern parts, seafood is huge.

The story where meat was so expensive actually has to do with beef. There are only a few regions in Italy where beef is part of the culinary tradition. Italy being a mountainous country simply lacks the flat space for a large and intensive beef industry. When immigrants came to the united states, they found abundant beef in the markets and thats where the expensive meat story began.

Re: eggplant it is very prolific producer, especially in a hot climate. I grew 12 eggplant plants and was swimming in them by the end of the season. They are a cheap source of protein and will keep producing right until the first frost. They take well to baking, frying, roasting, sauteing and even pickling.
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Eggplant, Squash, Cucumber, and Zuchini grow like mad one they get going. We only have a single plant of each. By the end of Summer I have to give it away.
 
Some people will eat anything when it's covered in sauce and melted cheese. But even for vegetarians that object to eating chicken or veal parm there has to be a better option than eggplant. Cardboard, old socks, tungsten, pretty much anything would be an improvement.
 
drinkmorejava said:
It's clearly inferior to chicken parm.

Apparently the history is that meat was too expensive in Italy, so eggplant parm actually came first, but come on, why does anyone still make it.
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Eggplant has long been common/popular in Southern Italy where the dish originated. Eggplant was the first to be "parma'd". Later they applied the technique to other dishes, like chicken etc.

Fern
 
i'm a big carnivore but i've made eggplant parm that is so much better than a chicken parm. it exists because it is damn good eats son.
 
eggplants are ok if you know how to cook them. and you don't.
i - on the other hand - possess this forbidden knowledge and could make a smashin' good eggplant parmigiana. and i wouldn't.
because cooking eggplant properly is such a f* pain in the ass, it's not worth it unless you are poor, starving and only own eggplant bushes n nothing else.

also, who the hell compares meat to veg .. you just can't. chicken *anything* is better than any veg.
 
Genx87 said:
Eggplant, Squash, Cucumber, and Zuchini grow like mad one they get going. We only have a single plant of each. By the end of Summer I have to give it away.
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there a long running joke in NE about Zuchini, and making sure you lock your car doors so people don't leave it with you without your knowledge
 
Are you guys talking about Melanzane alla Parmigiana because when I google 'eggplant parmisan' I get some pretty disgusting looking dishes. Melanzane alla Parmigiana is really, really good.
 
Capt Caveman said:
People don't know how to cook since it absorbs any flavors you cook with it.
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This. Eggplant has its own rich flavor but can be easily masked. Like tofu it picks up the flavor of what you are cooking.

There is one step many people skip. Eggplant has a bitter juice that needs to be eliminated before doing anything with it. Those who enjoy native eggplant flavor skip this step. Once that is done, no more bitter taste and may be more palatable to others.

Slice eggplants into 1/4 inch thick slices, salt them and layer in a colander. Continue to layer the slices and salt each new layer. Put a flat plate on top of the eggplants and then a heavy weight. The salt will draw the brown juice out and the weight will force it out of the stacked eggplant. I usually leave the eggplants 2-3 hours and then they are ready for use. This step also makes the eggplants absorb less oil during cooking.

Pick eggplants that are medium sized; dont go for the jumbo sized ones. The mature seeds are bitter.
 
WelshBloke said:
Are you guys talking about Melanzane alla Parmigiana because when I google 'eggplant parmisan' I get some pretty disgusting looking dishes. Melanzane alla Parmigiana is really, really good.
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Melanzana is Italian for Eggplant. Parmesan is an american corruption of the Italian word Parmigiana

Basically, you are looking at the same thing.
 
NetWareHead said:
Melanzana is Italian for Eggplant. Parmesan is an american corruption of the Italian word Parmigiana

Basically, you are looking at the same thing.
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Yeah I get that they mean the same thing. Its just that the recipes for 'eggplant parmisan' are pretty disgusting compared to the ones for 'Melanzane alla Parmigiana'.
 
Thebobo said:
Rutabaga and asparaguses as well!
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I dont think I have ever eaten a rutabaga, so I cant comment on that, but asparagus is one of my favorites, right behind the "staples"
of the vegetable world, onions & peppers...

Also, capers and artichoke are awesome and olives and brussels sprouts and every kind of cabbage from bok choy to sauerkraut. mmmm

That said, broccoli and soybeans are yech to me.
 
BurnItDwn said:
I dont think I have ever eaten a rutabaga, so I cant comment on that, but asparagus is one of my favorites, right behind the "staples"
of the vegetable world, onions & peppers...

Also, capers and artichoke are awesome and olives and brussels sprouts and every kind of cabbage from bok choy to sauerkraut. mmmm

That said, broccoli and soybeans are yech to me.
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recipe-image-legacy-id--25333_12.jpg


Gimme white asparagus...
 
I've had eggplant cooked by a 1st generation Italian immigrant. Omg delicious.
I've had eggplant parm at Olive Garden. Tolerable, but not something I'd order again.
 
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