Simple Eggplant Parmigiana Without Breadcrumbs
This Sicilian style eggplant parmigiana recipe is quite simple but super delicious. The ingredients used are fresh eggplants, mozzarella cheese, Parmigiano Reggiano, basil, marinara sauce, and olive oil. There are no breadcrumbs, eggs, or flour in this recipe, leaving the eggplant as the predominant flavor. This is also a keto and gluten free eggplant parmesan recipe. I show you how to both pan-fry the eggplant and how to roast it. Either way gives great results. This is the first episode of the eggplant parm series. The other episodes will have a Neapolitan style with flour and egg batter, and an Italian-American style with breadcrumbs. I hope you enjoy this recipe!
Marinara Sauce:
Ingredients:
▪2-3 large eggplant
▪3 plus cups marinara sauce
▪1/2 cup grated Parmigiano
Reggiano
▪1 pound block mozzarella
▪bunch basil leaves
▪olive oil for frying and
roasting
▪salt/pepper to taste
Instructions:
1. Cut eggplant into 1/2disks, layout on a baking tray, and salt aggressively.
2. After 90 minutes wash the salt off or remove with wet paper towels. Dry eggplant well after removing salt.
3. Fry eggplant in olive oil (about 1/4 deep) until crisp on both sides. About 3-5 minutes per side. Alternatively - oil eggplants and roast in a parchment paper-lined baking tray at 400f for 30 minutes or until lightly browned.
4. Blot eggplants of excess oil and begin assembling parmigiana.
5. Place a thick layer of marinara sauce in a baking dish then add 1 layer of eggplant, more sauce, torn basil leaves, shredded mozzarella, and grated Parmigiano Reggiano. Repeat in layers to the top of the baking dish.
6. Place remaining mozzarella on top and bake at 325f for 50-60 minutes. If desired broil for 2 minutes right at the end. Alternatively, bake without mozzarella on top at 400f for 30 minutes.
7. Let eggplant parm rest for 30 minutes before serving. Enjoy!
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EGGPLANT PARMIGIANA | Melanzane alla Parmigiana
This Eggplant Parmigiana Recipe is a scrumptious dish of layer upon layer of crisp, juicy eggplant mixed with rich Italian tomato sauce and filled with parmesan cheese and fresh gooey mozzarella. Aubergine Parmesan.
#parmigiana #eggplantparmigiana #melanzaneparmigiana
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EGGPLANT PARMIGIANA | Eggplant Parmesan Recipe
INGREDIENTS:
2 large fresh Mozzarella
Fresh bunch of Basil leaves (washed)
½ carrot (chopped)
½ onion (chopped)
1.2L finely chopped tomato polpa
Parmigiano Reggiano
Extra virgin olive oil
Vegetable oil (for frying)
5 medium sized tall eggplants
UTENSILS:
Knife
Tongs
Ladle
Alfoil
Rectangular Pyrex/Bessemer non-stick baking tray
METHOD:
PREPARING THE EGGPLANT
1. Cut the eggplant length ways into strips.
2. Line them up in a bowl and sprinkle salt over the top of them.
3. Leave this to rest for 20 minutes to get rid of any excess water and bitterness.
4. Pour some plain flour onto a sheet of alfoil.
5. After you have lightly dried each strip of eggplant using a paper towel, batter each side with flour, pressing down gently with your hands.
6. Once you have finished, heat up some vegetable oil in a frying pan and fry each strip until it starts to brown.
7. Remove it from the pan at this point and put it onto a tray or large plate which you have lined with paper towels (these will help to get rid of the excess oil).
VINCENZO’SPLATE TIP: For a healthier option, you can boil or grill the eggplants instead of frying them…but Ill warn you, the taste is just not quite the same!!
THE SAUCE:
1. Add a nice amount of extra virgin olive oil (EVOO) to a deep pot or saucepan. When it heats up, add the chopped carrot and onion and cook until golden.
2. Add the tomato polpa and a pinch of rock salt before stirring well.
3. Add some fresh basil leaves and stir them through
3. Cook the sauce for around 20 minutes or it will thicken too much (this will continue to cook later when you add it to the dish and put it in the oven). Continue to stir the sauce every few minutes.
4. Remove the sauce from the stove.
THE DISH
1. Preheat the oven to 180 degrees
2. Using a ladle, put small amounts of sauce all over the bottom of your baking tray. Spread it out with the bottom of the ladle so it’s not too thick.
3. Begin to layer the strips of eggplant at the base, one by one next two each other and trying not to leave any gaps.
4. Spread some more tomato sauce on top, this time being a little more generous and be sure to add sauce into all four corners so it doesn’t dry out and burn when it’s in the oven.
5. Sprinkle a generous amount of mozzarella over the top and then grate the parmesan over it.
6. Next, add another layer or eggplant strips over the top and repeat the process.
7. Repeat this once again but don’t add the mozzarella when you get to the top, just the parmesan!
8. Put the dish in the oven for between 30-40 minutes, dependent on the oven strength
HOW TO SERVE:
Wait around 15-20 minutes for the eggplant parmigiana to cool before serving and then cut it into strips or squares for your dish. You can also garnish with some basil for a finishing touch!
Eggplant Parmigiana Recipe | How to Make Eggplant Parmesan
E ora Si mangia, Vincenzo's Plate
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Watch the video recipe:
My CRAZY Eggplant Parmesan PIE | Chef Jean Pierre
Hello There Friends, today I demonstrate my twist on an Eggplant Parmesan! I will show you how I made it for all of my students that came to my Cooking School and absolutely loved it! I'm sure you will love it too! I will be transforming your traditional Eggplant Parmesan into an Eggplant Parmesan PIE! No crust needed and I'm sure you have all the ingredients available to you, come make this and let me know how you did in the Comments!
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❤️ Signed copy Chef Jean-Pierre's Cookbook:
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6-Ingredient Eggplant Parm (Italian-Style Melanzane alla Parmigiana) | Kenji's Cooking Show
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This version of eggplant parm is quite different from the Italian-American version you'll find in my book or on Serious Eats. While the Italian-American version uses breadcrumbs and ends up as more of a sort of juicy but sliceable casserole, the Italian original is a much simpler affair that really highlights two summer vegetables: eggplants and tomatoes.
Some recipes call for a bit of an egg wash, or perhaps a quick dip in flour before you cook the eggplant, but I usually keep it as simple as possible: nothing but sliced eggplant fried in olive oil, layered with crushed tomatoes (I used my quick sauce made from fresh plum tomatoes: mozzarella, basil, and parmesan. That's it!
Baked together the flavors meld perfectly with the bitterness of the eggplant and olive oil balanced by the bright sweetness of the tomatoes and the rich dairy backbone of the mozzarella. The texture is creamy and silky with a little pull from the cheese, but it's also got a few crispy bits here and there where the edges of the eggplant crisp up as they fry.
I love both versions of the dish, and if you want, you can find the Italian-American eggplant parmesan recipe in my book The Food Lab, or here on Serious Eats:
How to Make the Eggplant Parm of Eric's Dreams | NYT Cooking
Eric Kim is in the kitchen studio making his recipe for eggplant Parmesan! It may be a labor of love, but Eric’s recipe streamlines the process so the cooking can feel relaxing on a Sunday afternoon. Panko-breaded eggplant slices crisp up in the oven on a sheet pan, which means no frying, and you can even use store-bought jarred marinara sauce.
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the GREATEST EGGPLANT PARMIGIANA
Today on the show we learn how to make eggplant parmigiana or parmigiana di melanzane. I'll show you how to make delicious breaded eggplant cutlets as well as how to put together the perfect eggplant parm bake.
#EggplantParmigiana #Parmigiana #NotAnotherCookingShow
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