PARMIGIANA (EGGPLANT PARMESAN) - Original Italian recipe
Parmigiana (eggplant parmesan) is one of the most loved and famous Italian dishes, the best way to taste eggplants, especially during summer and early autumn. In Italy everyone has their own version of parmigiana, but today we present the most appreciated and tasted version: the Neapolitan aubergine parmigiana. And if you want a lighter version, just grill eggplants instead of frying them!
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★ STEP BY STEP RECIPE (WITH PICS):
★ INGREDIENTS (8 servings)
Aubergine (Eggplants) – Black oval 1,5 kg
Tomato sauce 1,4 l
Fiordilatte (mozzarella cheese) 500 g
Parmigiano Reggiano DOP 150 g
Golden onion ½
Extra-virgin olive oil a.n.
Black Pepper a.n.
Basil a.n.
Fine salt to taste
Peanut oil a.n.
Coarse salt 35 g
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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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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:
Italian-Style Eggplant
*Ingredients*
eggplant, garlic, mozzarella, olive oil, oregano, parmesan, pepper, salt, tomato sauce, vegetable oil
*Recipe*
Preheat the oven to 360°F/180°C.
Heat a pan and add vegetable oil.
Add garlic and tomato sauce. Season with oregano, salt and pepper and let simmer for 1-2 minutes.
Slice the eggplant into 0.4 inch (1 cm) thick slices.
Brush them with olive oil and sprinkle a pinch of oregano and salt.
Bake them for 15 minutes. Leave the oven heated.
Take them out of the oven and using a spoon cover their top surface with the previously cooked tomato sauce. Add mozzarella on top.
Put them back in the oven and bake for 7-8 minutes.
When ready, serve with parmesan.
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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 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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