ITALIAN BAKED EGGPLANT WITH PARMESAN (PARMIGIANA DI MELANZANE)
Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. Use ripe eggplant without seeds and salt them for 1 hour to remove the bitterness.
Provided by Beatrice
Categories World Cuisine Recipes European Italian
Time 3h5m
Yield 8
Number Of Ingredients 12
Steps:
- Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.
- Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.
- Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels.
- Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese.
- Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.
Nutrition Facts : Calories 591.9 calories, Carbohydrate 30.6 g, Cholesterol 76.5 mg, Fat 38.5 g, Fiber 9.1 g, Protein 35.1 g, SaturatedFat 15.3 g, Sodium 3313.2 mg, Sugar 13.5 g
MELANZANE ALLA PARMIGIANA (EGGPLANT PARMIGIANA)
Provided by Food Network
Categories main-dish
Time 2h5m
Yield 8 to 12 servings; About 8 cups sauce
Number Of Ingredients 15
Steps:
- For the red sauce: Heat the olive oil in a large saucepan. Add the garlic and onions and saute until tender, 5 minutes. Add the tomatoes, red pepper flakes and some salt and black pepper and simmer for 20 minutes. Tear the basil leaves and stir into the sauce at the end of simmering.
- For the eggplant parmigiana: Preheat the oven to 400 degrees F. Pour 2 inches of olive oil into a heavy-bottomed pot or high-sided skillet and heat to 360 degrees F.
- Pour the flour into a wide casserole dish. Whisk in salt and black pepper. Dredge the eggplant slices in the flour, and then fry them in the hot oil in batches. When they are browned, remove them from the oil and lay them on a paper-towel-lined baking sheet. Repeat as necessary. Let cool.
- Start layering your ingredients in individual gratin dishes or in 2 disposable trays if making family-style servings: a few slices of fried eggplant, a small spoonful of red sauce, a couple of handfuls of mozzarella, a couple of tablespoons of Parmesan, a few leaves of basil. Repeat the layering 2 to 3 times (3 is better if your dish can accommodate it). For the top layer, finish with a final spoonful of red sauce, mozzarella and Parmesan. Bake until bubbly and golden on top, 25 to 30 minutes. Reserve any remaining red sauce for another use.
- Serve garnished with a few leaves of basil, a sprinkle of Parmesan, and a touch of extra-virgin olive oil.
- Buon Appetito!
EGGPLANT PARMESAN: PARMIGIANA DI MELANZANE (MARIO BATALI)
Make and share this Eggplant Parmesan: Parmigiana Di Melanzane (Mario Batali) recipe from Food.com.
Provided by Brookelynne26
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make the Tomato Sauce:.
- In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
- This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
- Put Together the Eggplant Parmigiana:.
- Preheat the oven to 350 degrees F.
- Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.
- In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.
Nutrition Facts : Calories 879.6, Fat 57.9, SaturatedFat 21, Cholesterol 96.8, Sodium 1111.5, Carbohydrate 56.9, Fiber 15, Sugar 21, Protein 39.2
BEEFY MELANZANE PARMIGIANA
Try a meaty take on the traditional Italian aubergine bake by adding rich beef ragu. Top with mascarpone, mozzarella and Parmesan cheese
Provided by Sarah Cook
Categories Main course
Time 2h10m
Number Of Ingredients 14
Steps:
- Heat the oil in a large frying pan or flameproof casserole dish. Add the mince and brown over a high heat, breaking up with a wooden spoon as you go. (You may need to do this in batches.) Once well browned, tip onto a plate.
- Add the remaining oil, the garlic and herbs to the pan and gently cook for 1 min. Tip in the tomatoes and red wine, and bring to a simmer, stirring up any meaty bits stuck to the bottom of the pan. Return the mince to the pan, crumble in the stock cube, and add sugar and seasoning. Gently simmer for at least 1 hr, stirring occasionally, splashing in more water to keep it saucy if you need to. If you have time to simmer for longer, go for it - the longer the better. Fish out the herb stalks and bay leaves.
- Meanwhile, heat a griddle or frying pan. Brush the aubergine slices on both sides with olive oil, then griddle in batches. You want each slice softened and slightly charred, so don't have the heat too high or the aubergine will char before softening. Remove to a plate as you go.
- Heat oven to 180C/160C fan/gas 4. Set aside some of each cheese to go on the top. In a large baking dish spread a spoonful of mince sauce over the base then top with a layer of aubergines and season well. Spoon over some more mince sauce, then scatter over some mozzarella, Parmesan and blobs of mascarpone. Add another layer of aubergines and some seasoning. Repeat, layering everything up and finish with a layer of meat sauce. Top with your reserved cheese and bake for 30-40 mins until the top is crisp and golden and mince bubbling.
Nutrition Facts : Calories 787 calories, Fat 58 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 17 grams sugar, Fiber 14 grams fiber, Protein 45 grams protein, Sodium 1.5 milligram of sodium
AUBERGINE, TOMATO & PARMESAN BAKE (MELANZANE ALLA PARMIGIANA
GoodFood Magazine, 04/2009 edition, is where I found this recipe. I imagine everyone has at least one version of this meal - so I'm just adding mine One of the biggest advantages is that it tastes better the second day!. Of course I like mine the best!:) Can be frozen without topping, vegetarian & "posh" comfort food! Marvelous, just wonderful.
Provided by Manami
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 360ºF.
- In a shallow pan, mix together the garlic, crushed red pepper flakes, and 4 tbsp of the olive oil.
- Cook over a high heat for 3 mins, pour in the tomatoes, then simmer for 8 mins, stirring every now and then; stir in the tomato purée.
- Meanwhile, heat a griddle pan until very hot.
- Brush a few of the aubergines with a little oil, then add to the pan.
- Cook over a high heat until well browned and cooked through, about 5-7 minutes.
- Turn them halfway through cooking.
- Lift onto kitchen paper and do the next batch (Once you have added the correct amount of oil - if the pan looks dry, don't add more oil - the aubergines will release their juices and oils.).
- When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce.
- Sprinkle with Parmesan and basil leaves.
- Add seasoning, then repeat this process with the remaining ingredients.
- Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.
Nutrition Facts : Calories 283.6, Fat 19.1, SaturatedFat 4.7, Cholesterol 43.5, Sodium 240.9, Carbohydrate 21.9, Fiber 11.5, Sugar 9.6, Protein 10.5
AUBERGINE, TOMATO & PARMESAN BAKE (MELANZANE ALLA PARMIGIANA)
Every Italian cook has their own version of this classic aubergine dish. It's even better made a day ahead
Provided by Ursula Ferrigno
Categories Dinner, Main course, Vegetable
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.
- Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
- When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.
Nutrition Facts : Calories 225 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.52 milligram of sodium
MELANZANE ALLE PARMIGIANA (EGGPLANT PARMESAN)
Steps:
- 1. Cut eggplants lengthwise into slices about .5" thick. Place slices in a colander set over a bowl, salt generously on both sides, and set aside to drain for 1 hour. 2. Meanwhile, heat 3 tbsp. of the oil in a medium saucepan over medium heat. Add garlic and cook, stirring often with a wooden spoon, until golden, 1-2 minutes. Add tomatoes and juice from the can and season to taste with salt and pepper. Increase heat to high and boil for 5 minutes. Reduce heat to medium-low and simmer, breaking up tomatoes with back of spoon and stirring often, until sauce thickens, about 30 minutes. Chop 3-4 of the basil leaves, add to sauce, and simmer for 15 minutes more. Set sauce aside. 3. Preheat oven to 375 degrees. Brush excess salt off eggplant, pat each slice dry with paper towels, and set aside. Heat the remaining oil in a large deep skillet over medium-high heat. Working in batches, fry eggplan, turning once, until golden and soft, 2-3 minutes per side. Transfer eggplant with a slotted metal spatula to a wire rack to drain. Season to taste with pepper. 4. Spread a large spoonful of sauce over bottom of each of two 8" baking dishes. Cover sauce with a layer of eggplant slices, scatter some of the mozzarella over eggplant, then spread another large spoonful of sauce over eggplant and mozzarella. Repeat layers with the remaining eggplant slices, mozzarella, and sauce, ending with a layer of sauce. Scatter half the remaining basil leaves over each dish and sprinkle each dish with half the parmigiano. Bake until sauce is bubbling hot and cheese is melted and golden on top, 25-30 minutes.
MELANZANE ALLA PARMIGIANA
Steps:
- 1. Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée. 2. Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch. 3. When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden. 225 kcalories, protein 10g, carbohydrate 8g, fat 17 g, saturated fat 5g, fibre 5g, sugar 7g, salt 0.52g
MELANZANE PARMIGIANA
This is from The Silver Spoon. It's a fairly simple recipe but has worked very well every time I've tried.
Provided by vic12
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut Aubergines into slices.
- Salt the Aubergine slices for about an hour and then dry off.
- In the meantime, cook up the tomatoes, oil and basil with a dash of salt and pepper to taste.
- When the tomatoes are cooked, pass them through a sieve to strain out into a paste (I sometimes leave this bit out and have the 'bitty' tomato sauce).
- Fry the aubergine slices until they start to brown and pat them with kitchen paper to remove the excess oil.
- Whisk the eggs.
- Dot butter on the bottom of the oven dish
- Layer the aubergine with tomato sauce, mozzerella, parmesan and a thin covering of the egg until it is all used up.
- Put a layer of the whisked egg on the top (it just has to be a little).
- Cook in the oven at about 200C for 30mins.
Nutrition Facts : Calories 302.7, Fat 13.3, SaturatedFat 6.5, Cholesterol 136.5, Sodium 398.3, Carbohydrate 32.2, Fiber 17.1, Sugar 14.6, Protein 19.2
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