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.
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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
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Watch the video recipe:
Parmigiana di Melanzane recipe
Parmigiana di Melanzane ✨
A delightful alternative to the lasagna. This is a fantastic dish made with aubergine, cheese and tomato.
Aubergine 265g
Tomato sauce
2 tablespoon extra virgin olive oil
1 tin chopped tomatoes
1 tablespoon tomato puree
Blend - 1 onion, 1 carrot, 3 garlic cloves, 2 bullet chillies (optional), 2 tablespoon extra virgin olive oil, pinch sea salt
Some fresh basil
2 teaspoon salt or to taste
1 teaspoon black pepper
1 teaspoon oregano
Method
Blend the onion, carrot and other ingredients together.
Then make your tomato sauce. Pour the onion blend first to a hot saucepan with extra virgin olive oil. Heat that up then add some Tomato purée and chopped tomatoes. Add the salt, pepper and oregano.
Slice up the aubergine and grill until cooked. Should take around 90 seconds on each side. Brush a little olive oil to the pan.
Then layer your parmigiana, brush some olive oil to the baking tray, tomato sauce, aubergine slices, mozarella, parmesan, tomato sauce, aubergine slices, mozarella, parmesan.
Put it in the oven for 15 mins on 220c. After about 10 mins, bring it out and add some fresh basil.
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Non friggere più le melanzane ma cucinale in questo modo semplice e delizioso! ????
Non friggere più le melanzane ma cucinale in questo modo semplice e delizioso! ????
Ingredienti:
1 Melanzana
sale, pepe, aglio in polvere
Olio d'oliva 30 ml
2 mozzarelle
Passata di pomodoro 60g circa
Prezzemolo ( oppure basilico )
sale, pepe
Olio d'oliva
Infornare a 180 per circa per il primo tempo 20 minuti poi dopo 15 minuti circa.
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