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Why does eggplant parmesan exist?

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99 times out of 100, the chicken parmesan you get at a random restaurant will be poorly cooked, disgusting chicken. While that 1 out of 100 is sublime, and no eggplant parmesan could be that good most likely, the odds are not stacked in your favor. Mediocre eggplant parmesan is way better than mediocre chicken parmesan. Poorly cooked chicken is offensive.
 
torpid said:
99 times out of 100, the chicken parmesan you get at a random restaurant will be poorly cooked, disgusting chicken. While that 1 out of 100 is sublime, and no eggplant parmesan could be that good most likely, the odds are not stacked in your favor. Mediocre eggplant parmesan is way better than mediocre chicken parmesan. Poorly cooked chicken is offensive.
Click to expand...

I agree, cooking a chicken breast and keeping is soft, moist and tasty is VERY diffiult, once you get that right, eggplant cannot compete. Eggplant by itself is a tasteless vegetable, and, it can feel itchy to your throat or tongue or lips if its even a little bit ripe, has been sitting around for few days...
 
The proper thing is for restaurants to make chicken parmigiana out of dark meat like thighs. breast is more expensive but thighs, drumsticks always have the best flavor.
 
Following the Jamie Oliver thread... This recipe looks pretty damned good. Sort of an eggplant lasagna.

Baked Aubergine Parmigiana
https://www.youtube.com/watch?v=rq1EUwiLa6M

BTW, does anyone have a very good extra virgin olive oil that they can recommend? I've been using Pompeiian for years, and I like it in salad dressings, as it has a nice fruity flavor. But when I cook with it, I really don't like the taste it imparts on things like a simple marinara. I need something better.
 
Carson Dyle said:
Following the Jamie Oliver thread... This recipe looks pretty damned good. Sort of an eggplant lasagna.

Baked Aubergine Parmigiana
https://www.youtube.com/watch?v=rq1EUwiLa6M

BTW, does anyone have a very good extra virgin olive oil that they can recommend? I've been using Pompeiian for years, and I like it in salad dressings, as it has a nice fruity flavor. But when I cook with it, I really don't like the taste it imparts on things like a simple marinara. I need something better.
Click to expand...
That's really similar to the one that I do.

I add some tinned anchovy fillets when I fry the onions, use balsamic vinegar instead of white wine (obviously you need the ID to get that so I understand using white wine vinegar) and always cut the aubergine length ways (seriously, it just looks wrong cut into rounds), and my sauce looks to have more oil than his.

Oh, and I leave the breadcrumbs out, there's a place for breadcrumbs but this dish is too moist for them.

It always leads to arguments with the wife who believes that you HAVE to add mozzarella to each layer (which does come out nice if you like the whole stretchy cheese thing).
 
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