do you peel eggplant for eggplant parmesanjeff lewis live guest today

Medical News Today explains that using an oil that is heated to its smoke point can become carcinogenic, so it's important to use the right oil (and not too much of it). A good sauce should enhance a dish and not drown the key players. People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled. I do not recommend freezing baked eggplant parmesan, as the high water content in the vegetable yields a mushy, soggy dish when thawed. While the peel has many nutrients, it can be bitter, but if you remove the peel, the slices become mushy and lose their form. Instructions. Keep from overcrowding the pan by working in small batches. Nutrition information can vary for a variety of reasons. Peel the skin away to get rid of any browned spots. Ahanov Michael/Shutterstock. But undercooking eggplant is another story. It is shiny and light and looks similar to the Globe eggplant but is smaller and lighter. Once eggplant is drained, rinse, dry, and place on baking sheet. Eggplant is part of the nightshade family, and like tomatoes, they are both nightshade fruits yes, they are fruits and not vegetables. Then I bake.As the eggplant cooks, it rehydrates not with water but with the yummy sauce, creating a meatier, chewier texture that's more like fried but without the oil and calories. But you can make it from crushed tomatoes too. Step. Your email address will not be published. All that moisture beading up on top of the eggplant? The pastella is the coating for the eggplant. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. In a 913 inch baking dish spread spaghetti sauce to cover the bottom. It ends up being a matter of personal preference. Its quick and easy to do so and you can enjoy delicious eggplant parm without feeling like there is plastic inside your meal. In a separate bowl beat 4 eggs and dip the eggplant into the egg to coat both sides. Though thick and chewy, eggplant skin is completely fine to eat and there are some people who prefer to leave the skin on their eggplant. Advertisement. People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled. This Italian-inspired dish is best when served with a side of pasta and extra marinara sauce. But when the eggplant is undercooked, it makes for a mouthful of unpleasantness. Bake for 20 minutes; flip the slices over, and bake for an additional 15 minutes. Once eggplant is drained, rinse, dry, and place on baking sheet. After several hours, the slices will be leathery and chewy and not bitter at all. In another medium-sized shallow dish, combine the Panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper. No need to salt first. Add garlic cloves and saut until browned, stirring occasionally to prevent scorching, about 3 to 4 minutes. When my aunt recently passed along my grandmothers old recipe box, I spent hours pouring over all of her recipes. Remove the eggplant slices from the milk and transfer them onto the prepared baking sheets. Dip eggplant slices in egg, then in bread crumbs. The classic eggplant Parmesan structure starts with a greased baking dish, then a layer of sauce, a layer of eggplant, another layer of sauce, and a layer of cheese. The eggplant is easier to handle when you peel along the length. That said, I recommend peeling the eggplant for eggplant parmesan. Should I peel my eggplant for eggplant parmesan? 2 1/4 pounds globe eggplant (about 2 large), 1 teaspoon kosher salt, plus more to taste, 1/4 cup plus 1 tablespoon extra virgin olive oil, divided, plus more to oil the sheet pans, 2 (28-ounce) cans whole peeled tomatoes (preferably San Marzano) diced, reserving the juices, or crushed tomatoes, 1/2cupfinely choppedfresh basil, packed, 1 1/4 cups shredded Parmesan cheese, divided, 1 1/2 pounds fresh mozzarella cheese, sliced into 1/4-inch slices. Place the breaded slices back on the rack. Eggplant Parmesan is an architectural delight. WebHow to Peel Eggplant for Eggplant Parmesan 997 views Dec 20, 2020 3 Dislike Share ExpertVillage Leaf Group 3.58M subscribers How to Peel Eggplant for Eggplant Parmesan. "If it's a larger vegetable, the skin tends to be thicker and harder to chew. Otherwise, youd be suffocating the breading with the heat and condensation so then itd turn the breading soggy. Basically the vegetarian version of chicken parmesan. One thing to remember about eggplants is that they are spongy and will soak up oil, making a soggy mess. In a separate bowl beat 4 eggs and dip the eggplant into the egg to coat both sides. With the air pockets full of moisture, theres not as much room for the oil to soak in. But it's important to get the right kind of mozzarella. Repeat the layer once more: eggplant, marinara, mozzarella and Parmesan. Place in a single layer in the prepared baking dish. The pastella is the coating for the eggplant. Coat each side of the eggplant with the flour. Step-by-step instructions. The extra prep step may not seem worth it to you, but trust me it absolutely is and makes a huge difference. This is my favorite way to make eggplant parmesan. Roasting is another tasty way to prepare it. Meanwhile, thoroughly combine bread crumbs, Parmesan, and 1 tablespoon olive oil in a medium bowl. All you have to do is just pat it dry and dust off the excess salt and then youll be ready to start making your eggplant parmesan! Do you have to peel eggplant before you cook it? Salting the eggplant before cooking can also remove some bitterness. I'm also put off by watery, slimy eggplant but don't like heavy frying, Ideally, the texture should be firm enough to sink your teeth into but with a crisp outside and a chewy inside. In a medium-sized shallow dish, add the milk. I definitely encourage you to pull the moisture out of the eggplant as a prep step and if you are going to bread the eggplant, you definitely should fry it up immediately after otherwise the breadcrumbs start to get soggy. This traditional Sicilian dish combines fried slices of eggplants nestled between layers of tangy tomato sauce and slathered in chunks of melted cheese; it is a decadent meal that delivers every time. No, as I said were keeping this recipe quick and easy! Add the tomatoes and their juices, breaking up the tomatoes as you add them to the pot. Flip them halfway through. Dip each slice in egg and coat with crumb mixture. Heat a skillet over medium high heat and add 1 tbsp. Line the breaded eggplant on lightly greased baking sheets and bake for 20 minutes. Dip eggplant slices in beaten egg, then in bread crumbs to coat. The best way to keep the structure without losing texture is to peel the eggplant in stripes. You want them to have a crispness that will stand up the other soggy components, the melted cheese, and the tomato sauce. All good things come to those who wait, and this has never been truer than in the kitchen. Privacy Policy. In a medium saucepan over medium-high heat, heat oil until shimmering. How do we pull moisture out of the eggplant? Bake for 20 minutes; flip the slices over, and bake for an additional 15 minutes. Bake. Add garlic cloves and saut until browned, stirring occasionally to prevent scorching, about 3 to 4 minutes. Growing up, I was not a huge fan of eggplant. What a great way to have a hearty meal without meat. Brush 2 baking sheets with oil; set aside. Repeat layer and cover with foil. Prepare a quick breading station, mixing the flour with the salt and pepper in a bowl, whisking the eggs with a fork in a second bowl, and finally mixing the breadcrumbs and shredded Parmesan in a third bowl. Spray a 9-by-13-inch casserole dish with nonstick cooking spray. Were glad it turned out well for you! Place another third of the eggplant rounds over the cheese. December 22, 2011. Getting the batter just right and the breading to stick evenly is a skill that even the most experienced home chefs find challenging. Though thick and chewy, eggplant skin is completely fine to eat and there are some people who prefer to leave the skin on their eggplant. Yes, salting the eggplant before making eggplant parmesan draws out some moisture. If you have knife skills and a steady hand, that should not be difficult, but if you struggle to keep them the same thickness, you can use a mandoline to ensure they are all the same size. Thank you, Donna! Bake for 25 minutes or until heated through. In a 913 inch baking dish spread spaghetti sauce to cover the bottom. The pastella is supposed to be about the consistency of pancake batter. Better than any Ive had in any restaurant. Thank tou. Make the sauce: Heat 1 tablespoon olive oil in a 4-quart saucepan on medium heat. Preheat oven to 400 degrees F. In a shallow dish, beat eggs. Add 3/4 cup of marinara sauce to the base of the casserole dish and spread to coat the bottom. Peel the eggplant and slice into 1/4-inch thick slices. Layers of eggplant with cheese and sauce are the basic building blocks. It sounds simple, but it all starts with the right eggplant. How long does eggplant last in fridge? As far as the nutrients are considered, eggplant skin has a higher nutritional value, so if its thin, do eat the skin. Are you considering peeling your eggplant for eggplant parmesan Here are some reasons why you might want to do so: Peel the skin away to get a more even texture. The standard answer is yes; you should peel the eggplant. If the pastella is too thick, you can add more water. Were so glad you enjoyed it. Pour a little marinara in the bottom of the pan and spread around To get right down to it, no, it is not necessary to peel an eggplant. So peeling the skin off and cubing it for roasting or sauting is the way to go," says Maria Covarrubias, in-house chef at Chosen Foods. are they slices? Welcome to my farmhouse kitchen in the foothills of Virginias Blue Ridge Mountains. The eggplant rounds should be wet from releasing moisture after salting them. Flip and bake for 5 more minutes. Directions Preheat oven to 350 degrees F (175 degrees C). Add flour, 1/2 cup of the Parmesan cheese, minced garlic, and mint. Slice the vegetable cross-wise into -inch thick rounds. The milk not only tempers the bitterness, but it actually makes for eggplant that is extra creamy, since the vegetable acts like a sponge and soaks up a good amount of milk in its flesh. There is something about the dish that feels like its giving you a giant hug. Inspired by a recipe in the New York Times by chef Gabrielle Hamilton, recounting a recipe from her Italian ex-mother-in-law. Coat each side of the eggplant with the flour. Directions Preheat oven to 350 degrees F (175 degrees C). Make the pastella. It's true foods like soups and stews, curries, and salsa always seem better the day after they're made. Not only will the whole dish be too wet, but it will also keep you from cutting clean slices. Set out two rimmed sheet pans. Eggplant Nutrition I will definitely be serving this dish again in the near future. Toss the eggplant with 1 tablespoon salt and let it drain in a colander for about 40 minutes. Eggplant Parmesan is a traditional Italian meal comprised of shallow- or deep-fried slices of eggplant, layered with cheese and tomato sauce, and then baked in the oven. But ideally, you need to cook the entire dish a bit longer because you want the cheese to melt into the sauce and the eggplant slices to soak up the tomato sauce, giving the flavors and texture time to come together. WebPeel the eggplant and slice into 1/4-inch thick slices. Season with salt and pepper and serve. Mix well and set aside. You might be familiar with other variations that include veal or chicken (like our favorite Chicken Parm). Cover and refrigerate. #wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #c6a42d; }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-0-33); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-0-50); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-0-66); }linearGradient#wprm-recipe-rating-0-33 stop { stop-color: #c6a42d; }linearGradient#wprm-recipe-rating-0-50 stop { stop-color: #c6a42d; }linearGradient#wprm-recipe-rating-0-66 stop { stop-color: #c6a42d; }, Share on Facebook Season with a light sprinkle of salt all over both sides of the eggplant. Your email address will not be published. Posted by: tomcat. In 2 shallow plates, add breadcrumbs to one and whisk eggs and milk in the other. Pour marinara sauce over eggplant and top with mozzarella cheese. Similar to other popular nightshades like tomatoes, peppers, and potatoes, eggplants prefer a room-temperature environment. In a medium-sized mixing bowl, add all of the ricotta mixture ingredients. Heat the oven: Arrange a rack in the middle of the oven and heat to 350F. Layer half of the sliced mozzarella on top of the eggplant rounds. Those who took the extra step did not regret it and Im sure you wont either! Dip each eggplant slice completely in the flour, followed by the egg, and finally the breadcrumb mixture. The skin is entirely edible, though with larger eggplants it can be a little tough. Line the breaded eggplant on lightly greased baking sheets and bake for 20 minutes. WebDeselect All. The best way to keep the structure without losing texture is to peel the eggplant in stripes. Set up your station so that you have flour in one shallow bowl, beaten eggs in another bowl, and the breadcrumb cheese mixture in another, in that order. Layer half of the eggplant slices onto the bottom. Inspired by local traditions and seasonal fare, youll find plenty of easy, comforting recipes that bring your family together around the table. Eggplants are part of the nightshade family. WebStep 1. Lay half of the eggplant slices in a single layer in the dish. Before you get started, lets discuss the best way to prepare the eggplant for this dish. It ends up being a matter of personal preference. Peel eggplant and cut into -inch thick slices. However, as the eggplant grows bigger and matures, the peel may become tough and bitter. Looking to add some more veggies to the meal? Step. Place in a single layer in the prepared baking dish. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Eggplant parmesan tastes very similar to regular chicken parmesan. Sprinkle both sides of the eggplant rounds lightly with salt. In the second dish, whisk eggs. Mix well. Continue to fry the eggplant slices, adding more oil as needed to the skillet. Do you have to peel eggplant before you cook it? In a large skillet with enough oil to cover entire base of pan, heat over high heat. In a separate bowl beat 4 eggs and dip the eggplant into the egg to coat both sides. Eggplant Parmesan is one of those great Italian comfort foodsa layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta. Working one at a time, dredge eggplant slices in flour mixture, dip in egg mixture, and then coat in bread crumb mixture. The skin is nasty, its not like the skin of zucchini which is ok, it has the consistency of tape or plastic. Kosher salt, as needed, plus 1 tablespoon. It will keep in the fridge for up to 5 days. Top with cheese and return to the oven until cheese is melted and golden brown, 5 How do you make eggplant parmesan from scratch? The peel of an eggplant is completely edible. Dip each slice in egg and coat with crumb mixture. Coat a 913 inch baking dish with cooking spray. In the traditional recipe, the sauce is pure and simple tomatoes puree and some basil and salt. Try a simple green salad with red wine vinaigrette, a Caesar salad, fennel salad with apples and creamy cider dressing, sauteed spinach with garlic, Garlic and Parmesan Cauliflower Mash or 2-ingredient Italian sugar snap peas. Line the breaded eggplant on lightly greased baking sheets and bake for 20 minutes. Actually, the best way to enjoy eggplant Parmesan is the day after you make it. Add up to 3 additional minced garlic cloves. Spray a 9-by-13-inch casserole dish with nonstick cooking spray. Bake for 20 minutes, turning halfway through until eggplant is golden. You ll see beads of moisture start to form on the surface of the eggplant as it sits. It was soggy and kind of slimey. Dip both sides of eggplant slice into milk/egg mixture then cover with breadcrumbs, shaking off the excess. 4037 views. Arrange eggplant in a single layer on a parchment lined baking sheet and spray with oil. Lay out a few layers of paper towels on a large cutting board or baking sheet. My grandmothers easy Baked Eggplant Parmesan recipe is a delicious vegetarian dinner with just 15 minutes of prep! In a medium saucepan over medium-high heat, heat oil until shimmering. Layer the eggplant slices in a single layer (they can overlap slightly to fit), then top with sauce and cheese. WebMike's Deli Famous Eggplant Parmigiana Recipe | Food Network best www.foodnetwork.com. As eggplants age, they tend to get bitter. If you freeze the eggplant parmesan in a glass or ceramic casserole dish, then youd have to let it sit out on at room temperature before putting it in the oven and by then, your ingredients will all be melting and soggy. Increase the heat to bring to a simmer, then lower the heat to maintain a very low simmer for 15 minutes, uncovered. This is myfavorite way to make eggplant parmesan. Top with the remaining sauce and the remaining Parmesan. WebStep 1. Bake for 20 minutes, turning halfway through until eggplant is golden. Set aside for 45 minutes, then pat each slice dry with a paper towel. If you live in a warm climate or it's the summer season, storing eggplant in the pantry or another cool, dry place is the best option since they don't do well in the heat either. Dip each slice in egg and coat with crumb mixture. Salt the top side of your eggplant slices and place them on a wire rack on a baking sheet. 5 Preheat the oven to 375. When the eggplant is done move the oven rack down to the middle position and heat the oven to bake at 425F. Posted by: tomcat. Simply cut off the end and slice into large, 1/4-inch thick circles. Bake at 375 F for 25-28 minutes, until nicely browned on top. Some foods just taste better the next day. To start, preheat your air fryer to 350F. I just made this eggplant parmigiana. Bake the casserole the day before, cool it, then cover and refrigerate. If you do not have a vegetable peeler, use a small paring knife, instead. Then this is repeated to get three layers of eggplant. Breading and frying the eggplant slices are part of the classic recipe, and if you skip this part, it can lead to soggy, mushy eggplant slices. After you fry up the eggplant, I would lay it on wire cooling rack so air can get through on both sides. Cook for 4-5 minutes, flipping halfway through. Any other dish that had eggplant in it, Id refuse to eat. Sweating the eggplant just means adding salt to the slices and letting them sweat out some of the bitterness. Mix well and set aside. document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); document.getElementById( "ak_js_3" ).setAttribute( "value", ( new Date() ).getTime() ); document.getElementById( "ak_js_4" ).setAttribute( "value", ( new Date() ).getTime() ); Your email address will not be published. Thats the salt doing its job! Dont forget the garlic bread, breadsticks, or focaccia, too! Called parmigiana, parmigiana di melanzane, or melanzane alla parmigiana in Italian, the dish is thought to have originated in the Southern regions of Campania and Sicily. The Italian American version is often served on a bed of spaghetti, making it quite distinct from the classic recipe. Peel the skin away to get rid of any browned spots. It ends up being a matter of personal preference. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Either way, the popular dinner has been adapted over generations, and Americanized by families like ours. Peel the eggplant and slice into 1/4-inch thick slices. Peel the skin away to get a thinner, moreopoulos texture. Sprinkle on half of the basil and half of the parmesan cheese. If you want to make the best eggplant Parmesan, then plan ahead and make it the day before you plan on serving it for the absolute best eating experience. No, we aren't suggesting taking your eggplant to the gym for a workout. Dip eggplant slices in beaten egg, then in bread crumbs to coat. If you do not have a vegetable peeler, use a small paring knife, instead. baked eggplant parmesan, baked eggplant parmesan recipe, Eggplant parmesan, simple eggplant parmesan. In a large bowl, on a baking sheet, or directly on a cutting board, sprinkle 1 teaspoon of salt evenly all over the eggplant slices. This type of flour is light and has the consistency of fine baby powder. Arrange about one-third of the eggplant slices in a single layer and cover with more paper towels. Let the eggplant rounds sit and release moisture for at least 1 hour and up to 2 hours. I love to reheat the leftover eggplant in the microwave or in a 350F oven for 5-10 minutes, and then add it to a hoagie roll to make an Eggplant Parmesan sandwich. In a separate shallow dish, combine Corn Flakes crumbs, Parmesan cheese, salt, and pepper. Spoon on marinara sauce and sprinkle with shredded mozzarella and grated Parmesan. Salting eggplants is the traditional way to remove bitterness, and the practice is debatable since over the years eggplants have been bred to be less bitter. Cut the leftover eggplant parmesan into slices, if necessary. Salting the eggplant before cooking can also remove some bitterness. Pour melted butter into an 11 x 7-inch baking dish. The pastella is supposed to be about the consistency of pancake batter. Place in a single layer on a baking sheet. It creates a light breading that is sturdy enough for the slices to keep their shape but light enough that you won't feel like you are eating a heavy fried batter. How long can you keep eggplant Parmesan in the fridge? Fresh mozzarella is a tasty choice, but it will add too much moisture to the dish. If you are planning to grill or roast the eggplant slices, then you could opt out of this step, but for true classic eggplant Parmesan, the salting is still required; just ask any nonna, and she will agree. I didnt like the texture. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper. Is it better to peel eggplant for eggplant parmesan? "If it's a larger vegetable, the skin tends to be thicker and harder to chew. Bake for 20 minutes; flip the slices over, and bake for an additional 15 minutes. Toss with olive oil and roast 20 to 25 minutes, tossing halfway through, until eggplant is golden and tender. In the third dish, stir together panko bread crumbs, Italian bread crumbs, and garlic powder. Of course you peel it off. For one, tangy, acidic tomato sauce will overpower the taste, and the texture will suffer too. Make the sauce: Heat 1 tablespoon olive oil in a 4-quart saucepan on medium heat. To get right down to it, no, it is not necessary to peel an eggplant. The best eggplant to use for classic eggplant Parmesan is the Sicilian eggplant. In another medium-sized shallow dish, combine the Panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper. Thank you so much, Mike! WebHow to Peel Eggplant for Eggplant Parmesan 997 views Dec 20, 2020 3 Dislike Share ExpertVillage Leaf Group 3.58M subscribers How to Peel Eggplant for Eggplant Parmesan. Remove from the oven and let sit for 10 minutes before cutting into to serve. It is difficult to overcook eggplant. In a medium-sized mixing bowl, add all of the ricotta mixture ingredients. Its down-home, country-style cooking! Cook for 4-5 minutes, flipping halfway through. Add a layer of eggplant slices (I was only able to fit about 3 a layer) then using a 1/4 cup, dollop marinara sauce on top of the eggplant slices. An hour before baking, take it out of the refrigerator, preheat the oven, and bake as directed in Step 8. One common mistake many make with eggplant Parmesan is slicing the eggplant into thick, heavy slices. You dont. Instructions Salt the top side of your eggplant slices and place them on a wire rack on a baking sheet. Preheat the oven to 375 degrees. 3 Comments. I only have frozen eggplant right now, do you think I'd be able to use that? The skin is entirely edible, though with larger eggplants it can be a little tough. Do you peel eggplant before making The traditional layering is similar to lasagna, with melted cheese and tomato sauce between layers of eggplant. To deal with the oil absorption issue, instead of frying the breaded eggplant slices, we bake them in the oven, before assembling the casserole to be baked again. Calories and Fat Eggplant Parmesan serves up 133 to 160 calories per 5-ounce serving. In this recipe, to tackle the first challenge we lightly salt the raw eggplant slices and let them sit out for a while. And while the classic recipe is amazing, you can also try new ways to reinvent eggplant Parmesan. Some of the pieces may start to look a little shriveled; this is fine. I reserved a seat at the table just for you. Dont Forget to Share a Pic of What You Made! In a large skillet with enough oil to cover entire base of pan, heat over high heat. It is pretty clear that eggplants skin is edible, but with the old and huge eggplants, you need to peel the skin off. Sweat the eggplant. If your eggplant is young, tender, and on the small side, the nutrient-rich skin If you are serving a large group and prefer the orderly look of stacks, as long as the order of ingredients isn't altered, stacking instead of layering is fine. December 22, 2011. Bake. After you fry up the eggplant, I would lay it on wire cooling rack so air can get through on both sides. Always peel along the length of the eggplant (top to bottom) rather than peeling across the width (side to side). in Parmesan While the peel has many nutrients, it can be bitter, but if you remove the peel, the slices become mushy and lose their form. Set aside for 45 minutes, then pat each slice dry with a paper towel. Place on plate or large baking sheet and repeat until all eggplant slices have been coated. It ends up being a matter of personal preference. It ends up being a matter of personal preference. Salting the raw eggplant is a helpful tool to achieve smooth and creamy eggplant. The dish should be finished with a sprinkle of freshly grated Parmesan or Grana Padano cheese. In a large skillet with enough oil to cover entire base of pan, heat over high heat. Otherwise, youd be suffocating the breading with the heat and condensation so then itd turn the breading soggy. Required fields are marked *, Copyright 2023 All about parmesan. WebMike's Deli Famous Eggplant Parmigiana Recipe | Food Network best www.foodnetwork.com. Layer the rest of the sliced mozzarella over the sauce. Of course, you want to fry the slices, but they do not need to be deep fried. The peel of an eggplant is completely edible. Always peel along the length of the eggplant (top to bottom) rather than peeling across the width (side to side). Eggplant is hearty and meaty enough to take place as real protein so I can see why this dish is also a favorite amongst vegetarians and why someone came up with it. The standard answer is yes; you should peel the eggplant. People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. However, the breading might end up a little soggy. If you re cooking it in some other way roasting, grilling, steaming salting has no effect. inmode customer service, khrystyne haje husband,

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