This recipe simplifies the classic Italian dish for a quick-prep, family-friendly weeknight meal. Cheesy, tomato-y Eggplant Parmesan that doesn't weigh you down with too much water or oil. She has an MA in Food Research from Stanford University. The technique I talk about is 100% worth it. The best eggplant to use for classic eggplant Parmesan is the Sicilian eggplant. Peel the skin away to get rid of any browned spots. Preheat oven to 400 degrees F. In a shallow dish, beat eggs. It is pretty clear that eggplants skin is edible, but with the old and huge eggplants, you need to peel the skin off. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. In a medium-sized shallow dish, add the milk. The standard answer is yes; you should peel the eggplant. The rounds will vary in diameter since the eggplant is not a uniform cylinder, but try to keep the thickness of each slice uniform so that they cook in the same amount of time. Dip each slice of eggplant in the egg, then coat both sides in the bread crumb mixture. WebMike's Deli Famous Eggplant Parmigiana Recipe | Food Network best www.foodnetwork.com. In something like eggplant parmesan, the eggplant flavor itself isnt even really tasted. WebPeel the eggplant and slice into 1/4-inch thick slices. FAQ: How To Make Garlic And Parmesan Wings? Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese. Set aside. Heat a skillet over medium high heat and add 1 tbsp. Do you have to peel eggplant before you cook it? If the pastella is too thick, you can add more water. As far as the nutrients are considered, eggplant skin has a higher nutritional value, so if its thin, do eat the skin. Assemble the casserole the day before serving as described in Steps 1 through 7 (skip preheating the oven), but don't bake it. Arrange eggplant in a single layer on a parchment lined baking sheet and spray with oil. If youd like to use your own recipe or store-bought sauce, youll need the same amount (48 ounces). Dip eggplant slices in egg, then in bread crumbs. 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. "If it's a larger vegetable, the skin tends to be thicker and harder to chew. Place in a single layer on a baking sheet. If you like this recipe you may also be interested in these other eggplant recipes: Watch the video belowwhere Rachel will walk you through every step of this recipe. In some parts of Italy, they actually add layers of ham or a meaty ragu to top the eggplant. Bake for 20 minutes; flip the slices over, and bake for an additional 15 minutes. Heat 1 tablespoon olive oil in a 4-quart saucepan on medium heat. No, as I said were keeping this recipe quick and easy! If you don't have a food dehydrator you can use the oven at about 200 degrees. Getting the batter just right and the breading to stick evenly is a skill that even the most experienced home chefs find challenging. i would think salting them to pull more liquid out would work too but again, i haven't worked with frozen eggplant before so i can't be 100% on that part. WebExplore Do You Peel Eggplant For Eggplant Parmesan with all the useful information below including suggestions, reviews, top brands, and related recipes, and more. Bake for 20 minutes or until soft. baked eggplant parmesan, baked eggplant parmesan recipe, Eggplant parmesan, simple eggplant parmesan. Add the water and stir. Place in a single layer in the prepared baking dish. Should I peel my eggplant for eggplant parmesan? 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. People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled. To start, preheat your air fryer to 350F. Sometimes if you stick a ceramic dish or glass dish from fridge to oven, it could crack. Peel eggplant and cut into 1 cubes. The sauce doesn't need a lot of extras, and in some regions, it doesn't even contain the classic onion and garlic, which are common in many Italian dishes. Solanine protects these plants while they are still developing. Continue to fry the eggplant slices, adding more oil as needed to the skillet. 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. Top with the remaining sauce and the remaining Parmesan. Step 1: Salt the Eggplant. The photos were updated in December, 2021. Vegetables are not like meat, which turn rubbery when overcooked. They do not like cold temperatures, so they should not be refrigerated. Salting the eggplant before cooking can also remove some bitterness. Repeat until you've pan-fried them all. Some creative chefs have taken to making little eggplant rollatini which has the same flavors as eggplant Parmesan, but instead of flat with layers, they roll up the eggplants with the cheese inside. Bake for 20 minutes or until soft. 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. You dont. Flip them halfway through. Instructions Salt the top side of your eggplant slices and place them on a wire rack on a baking sheet. Season with a light sprinkle of salt all over both sides of the eggplant. Line two large sheet trays with paper towels and lay the slices on top in a single layer. But you can make it from crushed tomatoes too. Add the minced garlic and gently cook for 1 minute or until fragrant. Repeat layer and cover with foil. Do you need to salt eggplant before making eggplant parmesan? People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled. The only time I would ever eat it would be when my mom deep-fried it or she made this one classic Taiwanese eggplant dish with this amazing garlic sauce. WebThe peel of an eggplant is completely edible. Peel eggplant and cut into -inch thick slices. You can read the comments below and see that those who took the extra step did not regret it! In the third dish, stir together panko bread crumbs, Italian bread crumbs, and garlic powder. How do you cook eggplant without getting soggy? Make the pastella. How long does eggplant last in fridge? 3 Comments. In another medium-sized shallow dish, combine the Panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper. I do not recommend freezing baked eggplant parmesan, as the high water content in the vegetable yields a mushy, soggy dish when thawed. 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. i haven't made this with frozen eggplant before! Try swapping out the red sauce for a creamy white sauce, or even a bright green pesto would be a fun addition. Add the water and stir. Is it better to peel eggplant for eggplant parmesan? Of course you peel it off. Meanwhile, thoroughly combine bread crumbs, Parmesan, and 1 tablespoon olive oil in a medium bowl. Mix well. Mozzarella is widely available, so it's common for home chefs to reach for it to melt those eggplant slices together. This can help the eggplant stay crisp after cooking because it removes some moisture before it has a chance to create sogginess. Spread 1 cup of the sauce over the eggplant rounds. The peel of an eggplant is completely edible. Layer the eggplant slices in a single layer (they can overlap slightly to fit), then top with sauce and cheese. Pour marinara sauce over eggplant and top with mozzarella cheese. Spoon marinara sauc e on the bottom of a 9 x 13 inch casserole dish. Those layers that you spent time building for maximum flavor and texture will fall apart. WebDeselect All. Table for Two is a registered mark owned by Julie Chiou. Arrange eggplant in a single layer on a parchment lined baking sheet and spray with oil. Line two large sheet trays with paper towels and lay the slices on top in a single layer. The peel of an eggplant is completely edible. 5 Preheat the oven to 375. Once you master the common mistakes of the classic eggplant Parmesan, get creative and try different versions, and experiment with flavors and textures to create the perfect eggplant Parmesan for your family table. Advertisement. This dish is best when served warm, immediately from the oven. Slice the eggplants into 1/4 to 1/2-inch thick rounds. Line the breaded eggplant on lightly greased baking sheets and bake for 20 minutes. Pre-heat oven to 425F (220C). Top with a third of the eggplant. This website provides approximate nutrition information for convenience and as a courtesy only. 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). Flip them halfway through. As an eggplant grows larger, the skin can become tough and bitter something that I prefer to avoid. There is some variation from region to region on the best cheese to use in eggplant Parmesan. If your eggplant is young, tender, and on the small side, the nutrient-rich skin The original recipe calls for only one 28-ounce can of tomatoes; I've since doubled the sauce recipe to include two 28-ounce cans of tomatoes. Also, the larger the eggplant, the more seeds it has, which also contributes to bitterness so, in this case, size does matter. No need to salt first. Add garlic cloves and saut until browned, stirring occasionally to prevent scorching, about 3 to 4 minutes. Lets get you settled in! In Naples and in most Italian American versions of eggplant Parmesan, mozzarella is the cheese of choice to bind those layers of eggplant together. Your email address will not be published. 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Add 3/4 cup of marinara sauce to the base of the casserole dish and spread to coat the bottom. I didnt like the texture. Brush 2 baking sheets with oil; set aside. The traditional layering is similar to lasagna, with melted cheese and tomato sauce between layers of eggplant. Once eggplant is drained, rinse, dry, and place on baking sheet. Lay out a few layers of paper towels on a large cutting board or baking sheet. The best way to bread the slices without them getting too heavy is to use00 flour. It ends up being a matter of personal Some foods just taste better the next day. Instead, a low-moisture mozzarella is ideal because it melts easily without watering the layers down. Remove the eggplant slices from the milk and transfer them onto the prepared baking sheets. Choose a medium size to small eggplant for best results. It ends up being a matter of personal Place on the oiled sheet pans in a single layer. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. All Rights Reserved. Once youre ready to bake it, I would let the casserole dish sit at room temperature while the oven is pre-heating. Better than any Ive had in any restaurant. Bake for 3-5 more minutes, or until cheese is melts. To start, preheat your air fryer to 350F. When you take the dish out of the oven, let it rest. So store eggplants away from ethylene-producing produce like apples, potatoes, and bananas. Once eggplant is drained, rinse, dry, and place on baking sheet. Step. This was the first time Ive made eggplant parmesan and this was absolutely delicious. It ends up being a matter of personal preference. How do we pull moisture out of the eggplant? Spoon marinara sauc e on the bottom of a 9 x 13 inch casserole dish. Preheat oven to 350 degrees F (175 degrees C). Lay half of the eggplant slices in a single layer in the dish. My grandmothers easy Baked Eggplant Parmesan recipe is a delicious vegetarian dinner with just 15 minutes of prep! The breaded fried slices are able to keep their shape and act as a barrier to the melted cheese and tomato sauce. If you have trouble finding Sicilian eggplant in your supermarket, though, you can also use American eggplant for the dish since it is more widely available year-round. In another shallow dish, combine panko bread crumbs, parmesan, basil, and garlic powder. Line the breaded eggplant on lightly greased baking sheets and bake for 20 minutes. Once the skillet is hot, add two eggplant slices at a time to the skillet and cook on both sides until golden brown, remove and set on a large plate lined with paper towels. Slice the vegetable cross-wise into -inch thick rounds. Okay, so the best method to make eggplant parmesan is to pull the moisture out of the eggplant prior to frying it. Simply cut off the end and slice into large, 1/4-inch thick circles. The pastella is supposed to be about the consistency of pancake batter. Of course, you want to fry the slices, but they do not need to be deep fried. Cook for 4-5 minutes, flipping halfway through. Since the eggplant slices are breaded and fried, it's easy to think all you need to do is pop it in the oven just long enough until the cheese melts. Salting the raw eggplant is a helpful tool to achieve smooth and creamy eggplant. Add 3/4 cup of marinara sauce to the base of the casserole dish and spread to coat the bottom. Dip eggplant slices in beaten egg, then in bread crumbs to coat. December 22, 2011. Eggplant Nutrition The result? To serve, bake it again at 350F until hot in the center and bubbling at the edges. 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. 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. Dip each slice in egg and coat with crumb mixture. How do you make eggplant parmesan from scratch? Then this is repeated to get three layers of eggplant. A good sauce should enhance a dish and not drown the key players. In a medium-sized mixing bowl, add all of the ricotta mixture ingredients. Unless the skin is reinforcing eggplant halves or slices, make sure your eggplant is peeled before cooking it and digging in. The outside of the eggplant still gets crispy and flavorful before the sauce and cheese is added on top (thanks to a buttered dish), so you wont end up with a soggy vegetable. 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. Roast in the preheated oven for 20 minutes, flipping eggplant slices halfway through. Dip each slice of eggplant in the egg, then coat both sides in the bread crumb mixture. How long does eggplant last in fridge? In the traditional recipe, the sauce is pure and simple tomatoes puree and some basil and salt. Pre-heat oven to 425F (220C). Required fields are marked *. Top with a third of the eggplant. Similar to other popular nightshades like tomatoes, peppers, and potatoes, eggplants prefer a room-temperature environment. The skin is entirely edible, though with larger eggplants it can be a little tough. Repeat the layer once more: eggplant, marinara, mozzarella and Parmesan. Your email address will not be published. Make the sauce: Heat 1 tablespoon olive oil in a 4-quart saucepan on medium heat. The extra prep step may not seem worth it to you, but trust me it absolutely is and makes a huge difference. Arrange about one-third of the eggplant slices in a single layer and cover with more paper towels. Arrange eggplant in a single layer on a parchment lined baking sheet and spray with oil. Peel eggplant and cut into -inch thick slices. The skin is nasty, its not like the skin of zucchini which is ok, it has the consistency of tape or plastic. I will definitely be serving this dish again in the near future. All that moisture beading up on top of the eggplant? If your eggplant is young, tender, and on the small side, the nutrient-rich skin In a separate bowl beat 4 eggs and dip the eggplant into the egg to coat both sides. If you re cooking it in some other way roasting, grilling, steaming salting has no effect. WebStep 1. 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. Bake in preheated oven for 35 minutes, or until golden brown. in Parmesan Add flour, 1/2 cup of the Parmesan cheese, minced garlic, and mint. 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. In a large casserole dish, add 1 cup of marinara sauce to the bottom of the casserole dish. To get right down to it, no, it is not necessary to peel an eggplant. Sprinkle on half of the basil and half of the parmesan cheese. Meanwhile, thoroughly combine bread crumbs, Parmesan, and 1 tablespoon olive oil in a medium bowl. Unless the skin is reinforcing eggplant halves or slices, make sure your eggplant is peeled before cooking it and digging in. Season with salt and pepper and serve. WebExplore Do You Peel Eggplant For Eggplant Parmesan with all the useful information below including suggestions, reviews, top brands, and related recipes, and more. This type of flour is light and has the consistency of fine baby powder. How long can you keep eggplant Parmesan in the fridge? If you suspect you may not eat it for another 5 days, you can always freeze it. To test for ripeness, lightly press a finger against the skin. However, as the eggplant grows bigger and matures, the peel may become tough and bitter. #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 Preheat oven to 400 degrees F. In a shallow dish, beat eggs. After you take all the steps to avoid the common eggplant Parmesan mistakes, you don't want to make a mistake in the last step. To start, preheat your air fryer to 350F. 2023 The Seasoned Mom. Cut the leftover eggplant parmesan into slices, if necessary. Bake. How do you make eggplant parmesan from scratch? WebPeel the eggplant and slice into 1/4-inch thick slices. In short, no, you do not have to peel the skin off of the eggplant before using it. 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. After you fry up the eggplant, I would lay it on wire cooling rack so air can get through on both sides. Thank you so much, Mike! However, as the eggplant grows bigger and matures, the peel may become tough and bitter. Learn how your comment data is processed. Sprinkle salt over the sliced eggplant, let it sweat for 30 to 60 minutes, then rinse and pat dry before cooking. In a medium saucepan over medium-high heat, heat oil until shimmering. Layer with eggplant slices. When your eggplant slices have finished draining liquid, brush off the excess salt with a damp paper towel, as you don't want it to be too salty! Directions Preheat oven to 350 degrees F (175 degrees C). "If it's a larger vegetable, the skin tends to be thicker and harder to chew. Either way, the popular dinner has been adapted over generations, and Americanized by families like ours. Cook for 18 to 20 minutes at 425F, turning the slices over at the halfway point, until they are nicely browned and fork-tender. Place the breaded slices back on the rack. We sprinkle salt on the eggplant slices! In a 913 inch baking dish spread spaghetti sauce to cover the bottom. I reserved a seat at the table just for you. Place a third of the eggplant rounds in a single layer covering the sauce on the bottom of the pan. In a 913 inch baking dish spread spaghetti sauce to cover the bottom. You mentioned that once they turned out tough and chewy: then they were not cooked fully through. Beat 4 eggs in a bowl. A soft melting cheese is ideal because it holds the entire dish together. Even though weve pulled out the moisture, there is still going to besome moisture so its best you fry up the coated eggplant ASAP. Cook for 4-5 minutes, flipping halfway through. Set aside. Thank you, Donna! Home | What We're Eating | Grandma's Baked Eggplant Parmesan, published on Dec 28, 2021, updated Oct 02, 2022. All Rights Reserved. Its baked not fried but you dont lose any of that delicious flavor! Remove from oven, and let cool to touch. Another common mistake is the leaving peel of the eggplant alone. The peel of an eggplant is completely edible. The eggplant is easier to handle when you peel along the length. But it's important to get the right kind of mozzarella. Soak eggplant slices or cubes in milk for about 30 minutes before cooking. Peel eggplant and cut into -inch thick slices. Sharpen your knives before making eggplant Parmesan to get the perfect slice. It is pretty clear that eggplants skin is edible, but with the old and huge eggplants, you need to peel the skin off. Inspired by local traditions and seasonal fare, youll find plenty of easy, comforting recipes that bring your family together around the table. 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. Privacy Policy. 4. of vegetable oil into the skillet. Ahanov Michael/Shutterstock. After several hours, the slices will be leathery and chewy and not bitter at all. WebThe peel of an eggplant is completely edible. Place in colander and sprinkle with salt. Mix well. If you cant decide what to serve with eggplant parmesan besides pasta, here are some great side dish ideas that would compliment this dish exceptionally well: Yes, but if that is what you are doing, I would suggest prepping it all in a disposable aluminum tray so you can pop it in straight into the oven without worries of your casserole dish cracking/breaking. Please read my disclosure policy. Likewise, cheese that has a strong flavor, like blue cheese, aged gouda, and Swiss, are not good options. Itd be a great meatless Monday meal. Were glad it turned out well for you! Yes, salting the eggplant before making eggplant parmesan draws out some moisture. Theme by. If you do not have a vegetable peeler, use a small paring knife, instead. Its quick and easy to do so and you can enjoy delicious eggplant parm without feeling like there is plastic inside your meal. Let the liquid pull out for 45 minutes to 1 hour. Welcome to my farmhouse kitchen in the foothills of Virginias Blue Ridge Mountains. As a result, the process will take much quicker and you are less likely to accidentally cut yourself. The two things to keep in mind when cooking eggplant, especially firm globe eggplants, is that not only do eggplants hold onto moisture, they also absorb oil like a sponge. You want them to have a crispness that will stand up the other soggy components, the melted cheese, and the tomato sauce. Dip eggplant slices in beaten egg, then in bread crumbs to coat. The Italian American version is often served on a bed of spaghetti, making it quite distinct from the classic recipe. Do you peel eggplant before making Bake until golden brown, about 20 minutes. Bake in the preheated oven for 5 minutes. Layer half of the eggplant slices onto the bottom. Kosher salt, as needed, plus 1 tablespoon. .embed-container { position: relative; padding-bottom: 56.25%; height: 0; overflow: hidden; max-width: 100%; } .embed-container iframe, .embed-container object, .embed-container embed { position: absolute; top: 0; left: 0; width: 100%; height: 100%; }. If you do not have a vegetable peeler, use a small paring knife, instead. 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. First, when shopping for an eggplant, look for a vegetable with smooth, shiny skin thats uniform in color and heavy for its size. Calories and Fat Eggplant Parmesan serves up 133 to 160 calories per 5-ounce serving. Ideally, home chefs should avoid using sharp cheeses like cheddar, which melts well but is too strong for the recipe. Throughout Italy,different regions have their own versions of the dish, remaking it with local cheeses and ingredients. This recipe was originally published in June, 2017. Bread the eggplant: Rinse the salt from the eggplant slices and pat dry with paper towels. Add the water and stir. Since this eggplant parmesan recipe is baked in the oven, youll just spend about 15 minutes preparing the meal and thats it! Garnishes and optional ingredients are not included. The salt helps draw moisture out of the eggplant. As a result, the process will take much quicker and you are less likely to accidentally cut yourself. Always peel along the length of the eggplant (top to bottom) rather than peeling across the width (side to side). 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. Set aside for 45 minutes, then pat each slice dry with a paper towel. Hi, friend! Remove from oven and reduce heat to 375 degrees F. Spread about 1 cup of the sauce on the bottom of a casserole dish. Add 3/4 cup of marinara sauce to the base of the casserole dish and spread to coat the bottom. I havent made eggplant in years and the step with pulling out the moisture was definitely a game changer. Flip them halfway through. To bring this into the typical healthy meal range 300 to 600 calories, depending on your calorie requirements consider serving it with a hearty side salad or a whole grain bread roll. Preheat the oven to 400F and line 2 baking sheets with parchment paper. 4. As far as the nutrients are considered, eggplant skin has a higher nutritional value, so if its thin, do eat the skin. Eggplant Parmesan is an architectural delight. You might be familiar with other variations that include veal or chicken (like our favorite Chicken Parm). Next, I dip those slices in my best homemade red sauce, dredge in panko and parm and assemble as I please,either in ttaditional layers or individually with sliced mozz, etc. Unfortunately, this is a common mistake when making eggplant Parmesan, and it's easy to see why. Brush 2 baking sheets with oil; set aside. In short, no, you do not have to peel the skin off of the eggplant before using it. The dish should be finished with a sprinkle of freshly grated Parmesan or Grana Padano cheese. Sprinkle both sides of the eggplant rounds lightly with salt. Brush 2 baking sheets with oil; set aside. November 6, 2022. Lightly frying the eggplant slices in olive oil is the best way to cook them for eggplant Parmesan. Bread the eggplant: Rinse the salt from the eggplant slices and pat dry with paper towels. WebStep 1. Layer with eggplant slices. Set aside. Do you peel eggplant before making Dip each eggplant slice completely in the flour, followed by the egg, and finally the breadcrumb mixture. The Globe or American eggplant is the kind that most are familiar with, both from the supermarket and the emoji.

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