Anonymous wrote:Eggplant parm looks like a dead animal. No thx.

And chicken parm IS a dead animal.

Anonymous wrote:I love eggplant Parmesan. I peel them, slice thin, and then weight it on paper towels for a hour or more to drain the water. Fries up nicely.

Hello friend, this is how it’s done. Do you check the bottom of eggplant for the dash? Less seeds.

The Eggplant parm recipe in the first Moosewood cookbook is amazing. I’ve been making it for 30 years and it always gets raves.

My little Italian grandmother made the best eggplant parmigiana, no breading. Just flour and it was amazing. Will take that over chicken parmigiana every time.

Anonymous wrote:Have you ever tried Zucchini parmesan? That is an underrated meal. I make it weekly.

+1

I’m the PP upthread who mentioned Marcella Hazan’s recipe for this. It’s completely bananas how delicious it is. I even cheated once and just used the Rao’s sauce instead of making Marcella’s sauce and it was still great.

Eggplant for me!

Anonymous wrote:Chicken. Eggplant is a nightshade; some people have a sensitivity to it.

Umm … as are tomatoes. I don’t think I’ve ever had parm that wasn’t in red sauce

Is it better to eat a dead animal or one that looks like a dead animal?

Anonymous wrote:Eggplant parm looks like a dead animal. No thx.

Laughing because, chicken parm
Is literally a dead animal. 💀

Eggplant parm, but I'm vegetarian. I don't fry my eggplant, I bake it. Not greasy or mushy at at all.

Anonymous wrote:Have you ever tried Zucchini parmesan? That is an underrated meal. I make it weekly.

Why have I never thought of this!?

If I am cooking, chicken parm.

If I am going to a restaurant or doing takeout, eggplant parm.

Eggplant parm looks like a dead animal. No thx.

Anonymous wrote:Eggplant all day.

Or even better, Eggplant rollatini.

All of this.

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.