To Peel Or Not To Peel? That Is The Question For Eggplant Parmesan

When it comes to making eggplant parmesan, there's one common debate: to peel or not to peel? For some, peeling is crucial for a silky, delicate texture, while others prefer the additional bite that the skin provides. If you've ever wondered whether leaving the skin on your eggplant will make or break this dish, you're not alone. The thing is that there's no absolute answer here; it depends on the eggplant and ultimately, the preference of the cook and the consumer, the only wrong way to make eggplant parm is mushy, everyone seems to be in agreement there. 

So, knowing when and why to peel can help you get the best out of this awesome veggie that's actually a fruit, ensuring each bite of eggplant parmesan is both flavorful and tender. Let's break down the reasons people make each choice to help you decide when peeling might be worth the extra step and when it's better left behind.

Smaller eggplants generally have thinner, tenderer skins that don't interfere with the overall texture of eggplant parmesan. These skins are typically less bitter, and when cooked, they soften well, adding a subtle, almost earthy flavor to the dish. If you're using Japanese or Italian eggplants, for example, the skins are much more delicate, and often blend seamlessly into the layers of parmesan without causing any chewiness or bitterness. 

Keeping the skin on these varieties also adds a bit of color and extra nutrients, such as antioxidants and fiber. For those who prefer a hint of texture contrast in their parmesan, leaving the skin on a smaller eggplant might be the ideal choice. Of course, when leaving the skin on any fruit of vegetable, it's prudent to wash it before cooking with it, and to cook it thoroughly. 

Larger eggplants, such as the classic American globe variety, have tougher, more fibrous skins that can sometimes add a bitter note to your dish. When preparing eggplant parmesan with these varieties, peeling is often recommended to avoid an unpleasant, chewy texture that might distract from the creamy, rich layers of cheese and tomato sauce. 

If you're making eggplant parmesan for a crowd or looking for a softer, melt-in-your-mouth bite, peeling the skin from these larger eggplants is generally the way to go. In addition to size, the freshness of the eggplant also matters—older eggplants tend to develop thicker skins and stronger bitterness, making storing eggplants correctly and peeling an even smarter choice.

Ultimately, the decision to peel or not comes down to personal preference and the type of eggplant you have on hand. But by choosing to peel selectively, you can tailor your eggplant parmesan to fit the texture and flavor that suits your taste best.