Reply to Chicken Parm or Eggplant Parm?

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Reply to "Chicken Parm or Eggplant Parm?"

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[quote=Anonymous]If skilled cook makes it? Eggplant.   If a not great cook makes it? Chicken.

If not prepared correctly chicken can become tough and eggplant can become soggy.  Everything else being the same, you need to prep chicken and eggplant differently. to get perfect results with each.

Each should be tender inside, crisp outside, have a lightness to it, the breading should be light, you should be able to see most of the eggplant and the chicken.  And certainly not a heavy hand with the sauce and cheese, just enough to cover each morsel nicely,  and their distinct taste should come through.

Eggplant is most suited for this dish, but it is rare to find an eggplant parm done well. Eggplant in particular tastes meh if not cooked properly. There is no middle ground.

Chicken is more forgiving of poor cooking technique and most people do have poor cooking technique.  However, chicken, even with heavy breading, being dry inside, and covered with thick sauce - still tastes edible. [/quote]

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