All questions

A question about a recipe: Eggplant Parmesan

Eggplant_parm

I have a question about the recipe "Eggplant Parmesan" from Nancy Jo. I'm sure this is sacrilege, but if I swapped the eggplant for zucchini would I need to do anything differently?

asked by Sophie Wallerstedt 10 months ago
6 answers 596 views
4798a9c2-4c90-45e5-a5be-81bcb1f69c5c.junechamp
ChefJune

June is a trusted source on General Cooking.

added 10 months ago

Frying time might be a bit less, but otherwise, I don't think there'd be much difference. Why not give it a go and let us know how it turns out?

389533a1-8336-4428-8c1e-86e63d09dd2d.305eeed538ab5514_hummus-and-crudite1.xxxlarge_2x
Susan W

Susan W is a trusted source on General Cooking.

added 10 months ago

Not sacrilege at all. I often swap the two depending what looks best. I don't salt and drain eggplant, but I probably would salt and dry the zuc. I always do when I make zoodles.

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full
added 9 months ago

I think the key is to salt and dry teh zucchini so you're finally product isn't too wet.

47a19ce9-492b-455c-aab6-ec43a43668ad.ss061409ni177
added 9 months ago

No sacrilege at all! I would try the same technique. Go for it and let me know how it is!

01b18dff-9228-4fd0-ae7d-706e2150b95f.stringio
added 9 months ago

My Mother makes Zucchini Parm all the time in the summer. Do salt and dry the zucchini as it will get soggy. Very soggy.

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full
added 9 months ago

There was a recipe for a zucchini parm in serious eats this wk.