From the cheesy baked dish to the innovative sandwich version, it’s clear everyone loves the cheesy, crispy fried goodness of Baked Parmesan recipes. We wanted to share some insights and tips on this popular Italian-American dish.
The ultimate Italian-American creation, Baked Parmesan got its start with the beloved eggplant in Italy. A cherished ingredient in Southern Italy, the eggplant began this breaded, fried trend with a baked dish known as Melanzana alla Parmigiana: breaded shallow-fried eggplant rounds baked up in a tangy tomato sauce and topped with an assortment of Italian cheeses. What’s not to love?
An ideal dish is still crisp, never soggy, and big on flavor. Here’s some advice for your creations.
Keep it crisp and juicy with the right techniques.
Bake or Sauce and Serve
You might want us to weigh in on the great debate of Sauce vs. No Sauce. See, some believe baking with marinara makes crispy, fried cutlets and eggplant rounds too soggy and so they would rather serve it up with sauce last. We prefer it baked with sauce and cheeses, but it’s all up to you. Just remember, a properly fried entrée should stand up to hearty sauces and melty cheeses. What do you think?
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