For this recipe, we used two medium globe eggplants, totaling 1¼ pounds. You can choose any variety of eggplant, but we recommend looking for small- to medium-size ones, as their skin and seeds tend to be less bitter compared to larger varieties. Additionally, select eggplants that are firm<\/a> with smooth, unblemished, shiny skin, and make sure they feel heavy for their size.<\/p>"
}
}
,
{
"@type": "Question",
"name": "Do I need to peel the eggplant?",
"acceptedAnswer": {
"@type": "Answer",
"text": " We didn’t feel it was necessary to peel. However, if your eggplant has particularly bitter or tough skin, you should peel it. Additionally, if your eggplant contains large seeds, those can also be bitter, and you may choose to remove them if you like.<\/p>"
}
}
,
{
"@type": "Question",
"name": "What if I can’t find fresh oregano?",
"acceptedAnswer": {
"@type": "Answer",
"text": " For this recipe, we prefer fresh oregano. However, dried oregano can be used, but remember to use only a third of the amount of fresh since it has a stronger flavor that could overpower the dish if you use too much of it.<\/p>"
}
}
,
{
"@type": "Question",
"name": "How should I store and reheat leftovers?",
"acceptedAnswer": {
"@type": "Answer",
"text": " Store leftovers in an airtight container in the refrigerator for up to 2 days. The easiest way to reheat this dish is in the microwave or a 350ºF oven until heated through. We would refrain from freezing it.<\/p>"
}
}
,
{
"@type": "Question",
"name": "What should I serve with Roasted Eggplant Parmesan?",
"acceptedAnswer": {
"@type": "Answer",
"text": " We enjoy pairing this eggplant dish with several recipes, such as Lemony Brussels Sprout Slaw<\/a> and Garlic-Parmesan Green Beans<\/a>. Additionally, serving a baguette alongside allows you to scoop up any leftover sauce on your plate.<\/p>"
}
}
]
} ] }
]