How to Make Crispy, Cheesy Eggplant Pecorino
Test cook Bryan Roof shows Julia how to make Eggplant Pecorino.
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How To Make Eggplant Parmesan
Today we're making egg and cheese Neapolitan eggplant parmesan (parmigiana di melanzane). This was the way my Grandmother always made it for us growing up. Frying the eggplant discs in a simple Pecorino Romano cheese and egg batter is so delicious. The pieces are so good that you just want to eat them as is. But push on and make the parmigiana with a simple marinara, some basil, Parmigiano Reggiano cheese, and mozzarella. I hope you enjoy and learn how to make this eggplant parm recipe!
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INGREDIENTS:
▪2-3 large eggplant
▪3 plus cups marinara sauce
▪1/2 cup grated Pecorino
▪1/2 cup grated Parmigiano
Reggiano
▪1 pound block mozzarella
▪5 large eggs
▪1 plus cups flour
▪bunch basil leaves
▪olive oil for frying
▪salt/pepper to taste - plus salt for salting eggplant
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How to Make the BEST Eggplant Parmigiana of Your Life. Seriously.
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Recently, I lent a helping hand to Eva and cooked a Parmigiana di Melanzane (or eggplant parmesan if you're American, like me) for a big feast while she was busy elsewhere. A bunch of the Italians who tried it, having no idea who made it, raved about how it was the best they had ever eaten.
Trust me, no one was more shocked than I.
I've since cooked this dish a few more times, and apparently impressed Eva enough that she asked me to reveal my secrets. So here we are, I hope you enjoy my recipe!
If you enjoy this video, please give it a like and subscribe to the channel ❤️
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PARMIGIANA DI MELANZANE RECIPE -
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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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Cook Roasted Eggplant Parmesan with Ina Garten | Barefoot Contessa: Cook Like a Pro | Food Network
Ina roasts her eggplant instead of frying it in this still-decadent eggplant parm (plus, she uses jarred marinara)!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
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Roasted Eggplant Parmesan
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 45 min
Active: 20 min
Yield: 6 servings
Ingredients
2 1/2 pounds eggplant, unpeeled, halved lengthwise, and sliced 1/4 to 1/3 inch thick
3/4 cup good olive oil
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
1 (24-ounce) jar marinara sauce, such as Rao's
1/2 cup julienned fresh basil leaves
1 pound fresh buffalo mozzarella, thinly sliced
8 ounces garlic and herb goat cheese, such as Montrachet
1½ cups freshly grated Italian Parmesan cheese
For the Topping:
1 1/3 cups fresh bread crumbs from a country loaf
4 garlic cloves, minced
1/4 cup chopped fresh basil or parsley leaves
1/4 cup good olive oil
Directions
Preheat the oven to 400 degrees F and arrange three racks evenly spaced.
Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400 degrees F.
In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.
For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.
Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving.
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Cook Roasted Eggplant Parmesan with Ina Garten | Barefoot Contessa: Cook Like a Pro | Food Network
Give a Twist To Your Regular Brinjal! | Eggplant Parmesan | Marinara & Béchamel Sauce Recipe
How To Make Eggplant Parmesan | Parmigiana Di Melanzane | Eggplant Parmesan Lasagna | Eggplant Cutlet Recipe | Marinara Sauce for Lasagna | Bechamel Sauce Recipe for Lasagna | Mother Sauces Recipe | Parmesan Recipes | Fried Eggplant Recipes | What to Eat with Garlic Bread | Garlic Bread Serving Ideas | Parmigiana Cheese | Brinjal Recipes | Veg Meal Ideas | Baked Italian Recipes | Rajshri Food
Learn how to make Eggplant Parmesan at home with our Chef Ruchi
Eggplant Parmesan Ingredients:
Introduction
How To Make Marinara Sauce
1&1/2 tbsp Olive Oil
1 Onion (chopped)
4-5 Garlic Cloves (chopped)
1 tbsp Red Chilli Flakes
6 Tomatoes (boiled, deskinned & pulped)
1&1/2 tbsp Red Chilli Sauce
2 tbsp Ketchup
1 tsp Oregano
1 tsp Red Chilli Powder
1 cup Basil Leaves
Salt to Taste
How To Make Béchamel Sauce
1 tbsp Butter
1 tbsp Plain Flour
1 cup Milk
Salt
1 pinch Pepper Powder
1 pinch Nutmeg Powder
How To Coat Eggplant Slices For Frying
1 Eggplant (sliced)
Corn Flour (dusting)
2 tbsp Plain Flour
4 tbsp Corn Flour
1 pinch Salt
Water
Brown Bread Crumbs
Frying The Sliced Eggplant
Oil (for frying)
How To Bake Eggplant Parmesan
Butter ( for greasing)
Mozzarella Cheese
Parmesan Cheese
Cooking Tip
#EggplantParmesan #BakedEggplant #AnybodyCanCookWithRajshriFood
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About Eggplant Parmesan
Parmigiana , also called parmigiana di melanzane , melanzane alla parmigiana, or eggplant parmesan is an Italian dish made with fried, sliced eggplant layered with cheese and tomato sauce, then baked. The origin of the dish is claimed by the Southern regions of Calabria, Campania, and Sicily. Other variations found outside Italy may include chicken, veal, or another type of meat cutlet or vegetable filling. The dish consists of sliced eggplant, pan fried in oil, layered with tomato sauce and cheese and baked in an oven. In some versions, the sliced filling is first dipped and dredged in flour or breadcrumbs before frying. Some recipes use hard grated cheeses such as Parmigiano, while others use softer melting cheeses like mozzarella or a combination of these. |
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