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 EGGPLANT PARMESAN at home (a seriously easy method)
This is the simplest way to make eggplant parmesan at home. It requires very little time to prepare, needs just a few ingredients (most of which you have already) and makes for a quick clean up. Best of all, your don't have to soak and scrub a giant baking dish. It's a great way to make eggplant parm with loads of flavor and minimal effort.
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Eggplant Parmesan, it's History and Italian Origins -
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EGGPLANT PARMESAN RECIPE
Medium-Sized Garden Variety Eggplant, 1 each (makes two parmesan)
All-purpose Flour, about 1 cup
Fine Sea Salt, a few large pinches
Ground Black Pepper, as needed
Large Eggs, 3 each
Cooking Oil, enough to fill your fry pan with about 1/4 of oil
Whole Milk Low-Moisture Mozzarella Cheese, about 6-8 oz.
Homemade Tomato Sauce, recipe below
Parmigiano-Reggiano Cheese, as needed to finish
SIMPLE TOMATO SAUCE
Extra Virgin Olive Oil, 1 fl. oz. (28g or 2 tbsp.)
Yellow Onion, 2.25 oz. (64g or 1/2 cup)
Fresh Garlic, 1/2 oz. (14g or 1 heaping tbsp.)
Great Quality Canned Tomatoes, 28 oz. (or 794g)
Kosher Salt, .1 oz. (3g or 1 tsp.)
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⏰ TIMESTAMPS
Intro - 00:00
Choosing the Perfect Eggplant - 00:03
Cutting the Eggplant - 00:36
Setting up the Breading Station - 01:09
Simple Tomato Sauce Recipe - 02:15
Breading and Frying the Eggplant - 03:00
Building the Eggplant Parmesan - 04:16
Cross-Section of Baked Eggplant - 05:15
Plating and Tasting - 05:31
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#eggplantparm #italianfood #kitchenandcraft
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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:
How to Make Eggplant Casserole with Cheese
Learning how to make eggplant casserole with cheese is easy! This delicious bake is a type of eggplant dressing or stuffing mixed with cheese and Italian herbs.????????????????????
Fritz is Cookin Again Recipe, the inspiration for this video:
For more information about Southern food and Argentine cuisine, please visit my website:
Italian Grandma Makes Eggplant Parmigiana
EGGPLANT PARMIGIANA INGREDIENTS:
3 large Eggplant
½ Tbsp Black Pepper
1 Tbsp Salt
1 cups All Purpose Flour add Salt & Pepper, as needed enough to coat eggplant slices
5 extra large Eggs
½ cup Vegetable Oil
1 lb shredded Mozzarella
1 cup grated Pecorino Romano Cheese
Chopped Fresh Parsley
Sliced Provolone Cheese (optional)
Sauce/Gravy:
½ Onion
3 cloves Garlic
3 Tbsp Olive Oil
2 qts Crushed Plum Tomatoes
4-6 Fresh Basil Leaves
1 tsp Oregano
½ tsp Black Pepper
1 Tbsp Salt
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook. Recipes in cookbook are based on videos released prior to March 2021.
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
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We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
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Baked Eggplant Recipe
Learn how to make Baked Eggplant with Onions and Tomatoes. Recipe:
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