What To Know
- It is a good choice for eggplant parm if you want to add a bit of extra flavor to the dish.
- Ricotta is a traditional ingredient in eggplant parm and it adds a creamy texture, richness, and depth of flavor to the dish.
- The best type of eggplant to use for eggplant parm is a firm, ripe eggplant.
Eggplant Parmesan, also known as Parmigiana di Melanzane, is a classic Italian dish that has become a favorite in many countries around the world. This mouthwatering dish is made with layers of breaded and fried eggplant, tomato sauce, and cheese. But what kind of cheese is traditionally used in eggplant parm? The answer is: ricotta.
Ricotta is a soft, creamy cheese made from sheep, cow, or goat’s milk. It has a mild flavor that complements the other ingredients in eggplant parm perfectly. The ricotta adds a creamy texture and richness to the dish, making it both satisfying and delicious.
Why is Ricotta Used in Eggplant Parm?
Ricotta is used in eggplant parm for several reasons. First, its mild flavor allows the other ingredients to shine through. Second, its creamy texture helps to bind the layers of eggplant, tomato sauce, and cheese together. Third, ricotta adds a touch of richness and depth to the dish.
What Other Cheeses Can Be Used in Eggplant Parm?
While ricotta is the traditional cheese used in eggplant parm, there are other cheeses that can be used as well. Some popular alternatives include:
- Mozzarella: Mozzarella is a semi-soft cheese with a milky flavor. It is a good choice for eggplant parm because it melts well and has a stretchy texture.
- Parmesan: Parmesan is a hard, dry cheese with a nutty flavor. It is often used in eggplant parm as a topping or grated over the finished dish.
- Provolone: Provolone is a semi-hard cheese with a sharp, tangy flavor. It is a good choice for eggplant parm if you want to add a bit of extra flavor to the dish.
How to Make Eggplant Parm with Ricotta
Making eggplant parm with ricotta is a relatively easy process. Here are the steps:
1. Prepare the eggplant: Slice the eggplant into thin rounds and sprinkle them with salt. Let them sit for 30 minutes to draw out the moisture.
2. Bread the eggplant: Dredge the eggplant slices in flour, then egg, and then breadcrumbs.
3. Fry the eggplant: Heat some oil in a large skillet and fry the eggplant slices until they are golden brown and crispy.
4. Make the tomato sauce: Simmer a pot of tomato sauce with garlic, onions, and herbs.
5. Assemble the eggplant parm: Layer the eggplant slices, tomato sauce, and ricotta cheese in a baking dish. Repeat the layers until all of the ingredients have been used.
6. Bake the eggplant parm: Bake the eggplant parm in a preheated oven until the cheese is melted and bubbly.
7. Serve the eggplant parm: Serve the eggplant parm hot with a side of crusty bread.
Tips for Making the Best Eggplant Parm
Here are a few tips for making the best eggplant parm:
- Use fresh, high-quality ingredients.
- Don’t overcook the eggplant. It should be tender but still have a little bit of bite to it.
- Use a good quality tomato sauce. You can make your own or use a store-bought sauce.
- Don’t be afraid to experiment with different cheeses.
- Serve the eggplant parm hot with a side of crusty bread.
Variations on Eggplant Parm
There are many different variations on eggplant parm. Some popular variations include:
- Chicken eggplant parm: This variation adds chicken to the dish.
- Vegetable eggplant parm: This variation uses a variety of vegetables instead of eggplant.
- Baked eggplant parm: This variation is baked in the oven instead of fried.
- Mini eggplant parm: This variation is made with small eggplant rounds.
The Final Verdict: Does Eggplant Parm Have Ricotta?
The answer to the question “does eggplant parm have ricotta?” is a resounding yes. Ricotta is a traditional ingredient in eggplant parm and it adds a creamy texture, richness, and depth of flavor to the dish. However, there are other cheeses that can be used in eggplant parm as well. Ultimately, the best cheese to use is the one that you like the best.
Basics You Wanted To Know
Q: What is the best type of eggplant to use for eggplant parm?
A: The best type of eggplant to use for eggplant parm is a firm, ripe eggplant. Avoid eggplants that are soft or have blemishes.
Q: How do I know when the eggplant is cooked through?
A: The eggplant is cooked through when it is tender but still has a little bit of bite to it. You can test it by inserting a fork into the eggplant. If the fork goes in easily, the eggplant is cooked through.
Q: Can I make eggplant parm ahead of time?
A: Yes, you can make eggplant parm ahead of time. Assemble the dish and bake it according to the recipe. Then, let it cool completely and store it in the refrigerator for up to 3 days. When you’re ready to serve, reheat the eggplant parm in a preheated oven until it is heated through.
