MELANZANA ALLA PARMIGIANA (PERFECT EGGPLANT PARMIGIANA)
This classic Italian dish from Sicily is often simply referred to as 'Parmigiana' by the Sicilian locals. The richness and depth of flavor that you get from this authentic version is well worth the extra effort. Serve eggplant Parmigiana with nothing more than crusty bread and a green salad.
Provided by AndreaCiotti
Categories World Cuisine Recipes European Italian
Time 1h17m
Yield 6
Number Of Ingredients 10
Steps:
- Heat about 1 inch extra-virgin olive oil in a deep skillet over medium heat. Pat eggplant slices dry with a paper towel and fry eggplant in batches in the hot oil until golden, 2 to 3 minutes per side. Transfer eggplant to a paper towel-lined plate using a slotted spoon; season with salt.
- Combine tomato puree (passata), 1 tablespoon olive oil, garlic, salt, and 4 basil leaves in a saucepan; simmer over medium heat for 10 minutes. Remove garlic from sauce.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
- Place a layer of fried eggplant in the baking dish and cover with a layer of tomato sauce. Top with a layer of mozzarella cheese, oregano, Parmesan cheese, and chopped basil leaves, in that order. Continue layering in the same order with remaining ingredients, ending with a layer of mozzarella cheese and a drizzle of olive oil.
- Bake in the preheated oven until heated through and cheeses are melted, about 40 minutes. Let stand a few minutes before slicing.
Nutrition Facts : Calories 506.3 calories, Carbohydrate 36.8 g, Cholesterol 83.4 mg, Fat 28.9 g, Fiber 19.3 g, Protein 28.9 g, SaturatedFat 16.2 g, Sodium 453.4 mg, Sugar 16.1 g
ITALIAN BAKED EGGPLANT WITH PARMESAN (PARMIGIANA DI MELANZANE)
Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. Use ripe eggplant without seeds and salt them for 1 hour to remove the bitterness.
Provided by Beatrice
Categories World Cuisine Recipes European Italian
Time 3h5m
Yield 8
Number Of Ingredients 12
Steps:
- Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.
- Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.
- Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels.
- Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese.
- Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.
Nutrition Facts : Calories 591.9 calories, Carbohydrate 30.6 g, Cholesterol 76.5 mg, Fat 38.5 g, Fiber 9.1 g, Protein 35.1 g, SaturatedFat 15.3 g, Sodium 3313.2 mg, Sugar 13.5 g
AUBERGINE, TOMATO & PARMESAN BAKE (MELANZANE ALLA PARMIGIANA)
Every Italian cook has their own version of this classic aubergine dish. It's even better made a day ahead
Provided by Ursula Ferrigno
Categories Dinner, Main course, Vegetable
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.
- Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
- When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.
Nutrition Facts : Calories 225 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.52 milligram of sodium
AUBERGINE PARMIGIANA
Make this classic bake, also known as melanzane parmigiana, for guests. It's made with tomato, aubergine and vegetarian mozzarella, and garnished with parmesan-style cheese
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h55m
Number Of Ingredients 13
Steps:
- Heat the oil in a large frying pan (or wide saucepan), add the garlic, thyme and sage, and cook gently for a few mins. Tip in the tomatoes, vinegar and sugar, and gently simmer for 20-25 mins until thickened a little.
- Meanwhile, heat a griddle (or frying) pan. Brush the aubergine slices on both sides with olive oil, then griddle in batches. You want each slice softened and slightly charred, so don't have the heat too high or the aubergine will char before softening. Remove to a plate as you go.
- In a large baking dish, spread a little of the tomato sauce over the base. Mix 25g of the Parmesan with the breadcrumbs and pine nuts, and set aside. Top the sauce with a layer or two of aubergine slices, then season well. Spoon over a bit more sauce, then scatter over some mozzarella, Parmesan and basil leaves. Repeat, layering up - and finish with the last of the tomato sauce. Scatter over the cheesy breadcrumbs and chill for up to 24 hrs, or bake straight away.
- Heat oven to 200C/180C fan/gas 6. Bake for 30-40 mins until the top is crisp and golden, and the tomato sauce bubbling. Rest for 10 mins, then scatter with basil leaves and serve with salad and focaccia (see 'goes well with').
Nutrition Facts : Calories 481 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 25 grams sugar, Fiber 17 grams fiber, Protein 24 grams protein, Sodium 1.3 milligram of sodium
More about "melanzane alla parmigiana recipes"
MELANZANE ALLA PARMIGIANA - AT THE KITCHEN TABLE
From atthekitchentable.com
Estimated Reading Time 1 min
AUTHENTIC MELANZANE ALLA PARMIGIANA - MIOMYITALY.COM
From miomyitaly.com
Estimated Reading Time 2 mins
EGGPLANT PARMIGIANA (MELANZANE ALLA PARMIGIANA) RECIPE : …
From sbs.com.au
3.2/5 (212)Servings 6-8Cuisine ItalianCategory Main
AUBERGINE PARMIGIANA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
AUBERGINE PARMIGIANA RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
MELANZANE ALLA PARMIGIANA - FOOD WINE GARDEN
From foodwinegarden.com
EGGPLANT PARMIGIANA (PARMIGIANA DI MELANZANE) RECIPE …
From sbs.com.au
MELANZANE ALLA PARMIGIANA RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
PARMIGIANA DI MELANZANE - ITALY MAGAZINE
From italymagazine.com
PARMIGIANA | TRADITIONAL CASSEROLE FROM SICILY, ITALY
From tasteatlas.com
EGGPLANT PARMESAN (PARMIGIANA DI MELANZANE) RECIPE
From thespruceeats.com
PARMIGIANA ALLA MELANZANE - AUBERGINE PARMIGIANA - THE TINY ITALIAN
From thetinyitalian.com
PARMIGIANA DI MELANZANE (EGGPLANT PARMESAN) - SIMPLY DELICIOUS
From simply-delicious-food.com
THE BEST ITALIAN RECIPES: MELANZANE ALLA PARMIGIANA
From romeanditaly.com
HOW TO COOK THE PERFECT AUBERGINE PARMIGIANA | ITALIAN FOOD AND …
From theguardian.com
RECIPE: PARMIGIANA DI MELANZANE - LE SIRENUSE POSITANO
From sirenuse.it
MELANZANE ALLA PARMIGIANA (AUBERGINE PARMESAN) - FOOD NETWORK
From foodnetwork.co.uk
PARMIGIANA AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
EGGPLANT PARMIGIANA - ITALIAN MARKET
From italianmarket.ca
MELANZANE ALLA PARMIGIANA - EGGPLANT PARMIGIANA - FOODS AND DIET
From foodsanddiet.com
MELANZANE ALLA PARMIGIANA – REALGOODFOODGROUP
From realgoodfoodgroup.com
MELANZANE ALLA PARMIGIANA | RECIPE | KITCHEN STORIES
From kitchenstories.com
MELANZANE ALLA PARMIGIANA : ITALIANFOOD
From reddit.com
MELANZANE E ZUCCHINE ALLA PARMIGIANA — DOMENICA COOKS
From domenicacooks.com
PARMIGIANA, A CLASSIC ITALIAN DISH, WHERE DOES IT COME FROM?
From tuscookany.com
PARMIGIANA MELANZANA RECIPE - BBC FOOD
From bbc.co.uk
TANTE IDEE CON LE MELANZANE ⋆ DELIZIE&MALIZIE
From blog.cookaround.com
HOW TO MAKE AUBERGINE PARMIGIANA – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
LA RICETTA DELLA TORTA DOLCE DI MELANZANE - MOLTOFOOD
From moltofood.it
AUBERGINE PARMIGIANA RECIPE (MELANZANE ALLA PARMIGIANA)
From thelondoneconomic.com
PERFECTE MELANZANE ALLA PARMIGIANA - I LOVE FOOD & WINE
From ilovefoodwine.nl
MELANZANE ALLA PARMIGIANA - FOOD WINE GARDEN
From foodwinegarden.com
MELANZANE ALLA PARMIGIANA - MANUELAFOODANDTRAVEL.COM
From manuelafoodandtravel.com
HOW TO MAKE: MELANZANE ALLA PARMIGIANA | JULS' KITCHEN - YOUTUBE
From youtube.com
PARMIGIANA DI MELANZANE (PARMIGIANA WITH EGGPLANTS) - MY FOOD …
From myfoodmemoirs.com
EGGPLANT PARMIGIANA (MELANZANE ALLA PARMIGIANA) - MARICRUZ …
From maricruzavalos.com
QUICK AND EASY 30 MINUTE MELANZANE PARMIGIANA - WHAT DAD …
From whatdadcooked.com
WHAT IS MELANZANE ALLA PARMIGIANA? (WITH PICTURES) - WISEGEEK
From delightedcooking.com
PARMIGIANA DI MELANZANE - THE ITALIAN CHEF
From italianchef.com
MELANZANE ALLA PARMIGIANA – TRAVEL GOURMET
From travel-gourmet.com
MELANZANE ALLA PARMIGIANA – ARCISFOODBLOG
From arcisfoodblog.com
You'll also love