I'm sure this is sacrilege, but if I swapped the eggplant for zucchini would I need to do anything differently?

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Eggplant Parmesan
Recipe question for: Eggplant Parmesan

6 Comments

ATG117 August 15, 2014
There was a recipe for a zucchini parm in serious eats this wk.
 
NYNCtg August 13, 2014
My Mother makes Zucchini Parm all the time in the summer. Do salt and dry the zucchini as it will get soggy. Very soggy.
 
Nancy J. August 13, 2014
No sacrilege at all! I would try the same technique. Go for it and let me know how it is!
 
ATG117 August 13, 2014
I think the key is to salt and dry teh zucchini so you're finally product isn't too wet.
 
Susan W. August 12, 2014
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.
 
ChefJune August 12, 2014
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?
 
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