Parmigiana Di Melanzane Alla Napoletana ????
Ingredients
- 5 eggplant
- 1 brown onion, diced
- 4 cloves garlic, minced
- 200ml olive oil
- 600g tomato passata
- 3 balls mozzarella sliced
- 1/2 bunch basil
- 50g parmesan
Method
1. Start by heating up 2 tbsp of olive oil and a pot and sautéing your diced onion and garlic.
2. Add the tomato passata and cook out for 12-15 minutes.
3. Slice the eggplant lengthways and season well both sides with salt.
4. Place into a colander and set aside for 15 minutes, then pat and dry with a clean kitchen towel.
5. And a large fry pan heat up your oil and cook the eggplant slices in batches, so you don't overcrowd the pan.
6. In an oven safe casserole dish, start by spreading some of the tomato sauce, then add slices of the cooked eggplant to completely cover the bottom.
7. Next, add some of your mozzarella cheese, basil leaves and grated parmesan.
8. Continue layering until all your eggplant is used up, if you have some tomato sauce left over, pop it in the fridge and use it the next day as a pasta sauce.
9. Make sure the last layer is just parmesan.
10. Place on to 180°C oven for 25 minutes or until the cheese is golden and delicious. Enjoy!
How to Make The Most Amazing Eggplant Lasagna | The Stay At Home Chef
The Most Amazing Eggplant Lasagna that's full of cheesy goodness, without the pasta! Great for a gluten-free lasagna option or just for sneaking in a healthy vegetable.
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
EGGPLANT:
• 2 eggplants, sliced lengthwise (1/4 inch thick)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
SAUCE:
• 1 pound sweet Italian sausage or ground beef
• ½ large white onion, minced
• 3 cloves garlic, crushed
• 1 (28 ounce can) crushed tomatoes
• 1 (6 ounce can) tomato paste
• 1 (8 oz can) tomato sauce
• ½ cup white wine
• ½ cup chopped fresh basil
• 1 teaspoon ground oregano
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ cup + 2 tablespoons chopped fresh parsley (divided)
CHEESE:
• 15 ounces ricotta cheese
• 1 large egg
• ½ teaspoon salt
• ⅛ teaspoon ground nutmeg
• 1 pound deli sliced mozzarella cheese
• 1 cup freshly grated Parmesan cheese
✅Instructions
00:00:31 - How to slice eggplant for The Most Amazing Eggplant Lasagna
1️⃣ 00:00:20 - Preheat oven to 400 degrees F. Lightly grease 2 baking sheets.
2️⃣ 00:00:48 - Lay eggplant slices out onto prepared baking sheets into a single layer. Drizzle lightly with olive oil and season with salt and pepper. Roast in the preheated oven until tender, about 25 minutes, turning halfway through.
3️⃣ 00:01:19 - Meanwhile, in a large pot over medium heat, add in ground sausage or ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly.
4️⃣ 00:01:52 - Stir in fresh basil, oregano, ½ teaspoon salt, pepper, and ¼ cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and wine. Stir well and bring to a simmer. Reduce heat to low and simmer 30 minutes (or up to 4 hours).
5️⃣ 00:02:55 - In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, ½ teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.
6️⃣ 00:03:09 - Lightly grease a deep 9x13 pan. To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 6 eggplant slices on top to cover the bottom of the pan. Spread with ⅓ of the ricotta cheese mixture. Top with ¼ of mozzarella cheese slices. Spoon 1½ cups meat sauce over mozzarella, then sprinkle with ¼ cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of eggplant, topped with another 1 cup of meat sauce to cover the eggplant. Top with remaining mozzarella and Parmesan cheese.
7️⃣ 00:04:24 -Bake in preheated oven for 30 to 35 minutes. Serve hot.
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Eggplant Parmigiana (Parmigiana di Melanzane)
Eggplant Parmigiana is the vegetarian version of Chicken Parmigiana, and is a low-carb dream come true. Called Parmigiana di Melanzane in Italian and known as Eggplant Parmesan in the US, it's essentially a Lasagna made with thin slices of eggplant instead of pasta, layered with tomato sauce, fresh basil and plenty of molten cheese.
To say this is outrageously good would be the understatement of the year. This is epic vegetarian comfort food, at its best!
PRINT RECIPE:
Eggplant Casserole with Michael's Home Cooking
Here is a nice Eggplant Casserole. I use different cheeses in this that pairs well with the eggplant. See description for ingredients and instructions.
Ingredients:
1 pound eggplant
salt/pepper
olive oil
thinly sliced onion
8 ounces shredded mozzarella
1/2 teaspoon dry oregano
1/4 cup parmesan
1/4 cup romano
6 ounces ricotta
1/2 to 1 teaspoon dried parsley
1/4 teaspoon red pepper flakes (optional)
4 or 5 anchovies plus the oil (optional)
1/4 cup bread crumbs
greased 8 X 8 baking dish
You do not have to peel your eggplant, but it does make it easier to eat.
Peel around one pound of eggplant and slice to 1/2 inch slices.
Salt and pepper your eggplant, you do not need to drain for this.
Mix your shredded mozzarella with 1/2 teaspoon oregano, parmesan and oregano.
Mix your ricotta with parsley and red pepper flakes.
Assembly:
eggplant
olive oil
sliced onions
ricotta
mozzarella mixture
eggplant
olive oil
mozzarella mixture
anchovies
bread crumbs
Bake 350F covered with foil for 40 minutes.
Remove foil and bake another 20 minutes.
For a total time of 60 minutes, not 65 like I said in video.
Thank you for watching!
Background music from:
Song used: Tango de Manzana
The Eggplant Casserole that Rivals Eggplant Parmesan | EASY Recipe
EPISODE 797 - How to Make a Spanish Eggplant Casserole | Berenjenas a la Crema Recipe
FULL RECIPE HERE:
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