Can provolone cheese transform eggplant parmesan? the parmesan puzzle solved

Eggplant Parmesan, a classic Italian dish, is a symphony of flavors and textures. The tender eggplant, savory tomato sauce, and melted cheese create a culinary masterpiece that delights taste buds worldwide. But when it comes to choosing the right cheese, the debate between provolone and Parmesan rages on.

Provolone vs. Parmesan: A Tale of Two Cheeses

Provolone

• Semi-hard cheese with a slightly salty, buttery flavor
• Originated in Italy, specifically the regions of Campania and Lazio
• Made from cow’s milk
• Melts well, creating a gooey, stretchy texture

Parmesan

• Hard, granular cheese with a nutty, umami flavor
• Originated in the Parma region of Italy
• Made from cow’s milk
• Grated or shaved, not melted

Which Cheese Is Better for Eggplant Parmesan?

The choice between provolone and Parmesan for eggplant Parmesan ultimately depends on personal preference. However, each cheese offers distinct advantages and drawbacks:

Provolone

Advantages:

• Melts beautifully, providing a rich, creamy texture
• More affordable than Parmesan
• Widely available

Drawbacks:

• Can overpower the delicate flavors of the eggplant and sauce
• Not as flavorful as Parmesan

Parmesan

Advantages:

• Complex, nutty flavor that complements the eggplant and sauce
• Adds a touch of sophistication to the dish
• Grated or shaved texture provides a crispy topping

Drawbacks:

• Does not melt, so it does not create a gooey texture
• More expensive than provolone
• Can be difficult to find freshly grated

The Verdict: A Matter of Taste

While both provolone and Parmesan can be used for eggplant Parmesan, the best choice for you will depend on your personal preferences.

• If you prefer a gooey, stretchy cheese with a buttery flavor: Provolone is the way to go.
• If you prefer a nutty, umami flavor and a crispy topping: Parmesan is the better option.

Tips for Using Provolone or Parmesan on Eggplant Parmesan

• Use high-quality cheese: The quality of the cheese will significantly impact the flavor of your eggplant Parmesan. Look for artisanal or imported cheeses.
• Shred or grate the cheese: For provolone, shred it for a gooey texture. For Parmesan, grate it finely for a crispy topping.
• Layer the cheese: Place a layer of cheese between each eggplant slice to ensure even distribution and melting.
• Bake until golden brown: Cook the eggplant Parmesan until the cheese is melted and bubbly and the eggplant is tender.

Variations on the Classic

In addition to provolone and Parmesan, there are other cheeses that can be used for eggplant Parmesan:

• Mozzarella: A classic choice that provides a mild, milky flavor and a gooey texture.
• Asiago: A hard, nutty cheese that adds a sharp flavor and a crispy topping.
• Fontina: A semi-soft, creamy cheese that melts well and provides a rich flavor.

Answers to Your Questions

Can I use pre-shredded cheese?

While pre-shredded cheese is convenient, it often contains additives that can affect the flavor and texture of your eggplant Parmesan. It’s best to shred or grate the cheese yourself.

Should I use fresh or grated Parmesan?

Freshly grated Parmesan has a more intense flavor than pre-grated Parmesan. If you can, opt for freshly grated Parmesan for the best flavor.

Can I make eggplant Parmesan ahead of time?

Yes, you can make eggplant Parmesan ahead of time. Assemble the dish and bake it until the cheese is melted and bubbly. Let it cool completely, then cover it and refrigerate for up to 3 days. Reheat in the oven before serving.