Italian Eggplant Recipes From Italy

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Listing Results Italian Eggplant Recipes From Italy

Italian Eggplant Recipes Martha Stewart

2 hours ago Silky, tender eggplant is at the heart of so many Italian favorites, including eggplant parm and caponata, not to mention molto pasta and pizza creations. Layers of garlicky homemade tomato sauce, meaty fried eggplant, and melted layers of Parmesan and mozzarella cheeses: This is the ultimate recipe for the Italian

Estimated Reading Time: 2 mins

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The Best Italian Recipes With Eggplant Italian Recipe Book

4 hours ago Oven Roasted Eggplant Alla Sarda. Oven Roasted Eggplants Sardinian style is one of signature dishes of my mother-in-law. The original Italian name of …

Estimated Reading Time: 3 mins

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18 Italian Eggplant Recipes to Try Allrecipes

2 hours ago Baked Eggplant Parmesan. Baked Eggplant Parmesan in a glass dish. Credit: Victoria Greene. View Recipe. this link opens in a new tab. "Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal," according to recipe

Estimated Reading Time: 4 mins

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10 Best Italian Baked Eggplant Recipes Yummly

3 hours ago Baked Eggplant Poppers Confit and Curry. salt, baby eggplants, cayenne pepper, fromage blanc, pepper, bacon and 3 more. Baked Eggplant Parmesan Creative and Healthy Fun Food Ideas. eggs, olive oil, mozzarella cheese, eggplant, bread crumbs, …

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Eggplant Lasagna Delicious Italian Recipes from Italy

7 hours ago Eggplant Lasagna is a delicious baked Italian pasta recipe made with eggplant, ricotta and tomato sauce. In Italy this is a famous Sicilian recipe called Lasagne alla Norma.Its name is a …

Rating: 5/5(7)
Total Time: 40 mins
Category: Lasagna Recipes
Calories: 392 per serving
1. In a sauce pan pour the tomato passata, add two cloves of garlic, 2/3 basil leaves and a pinch of fine salt to taste. Cook over low heat for 10 minutes. The tomato sauce have to be quite runny. So if you see that it’s too thick add some water. That’s necessary to bake lasagna noodles. When ready, turn off the heat and set aside.
2. After washing and drying the eggplants, slice them lengthwise. Make some slices about 1 cm (half an inch) thick. Then cut the ends of the eggplant into cubes (the first and last slice).
3. Fry the eggplant in plenty of extra virgin olive oil, both the slices and the cubes. Fry them to a temperature of 170° C (340 F). Do not exceed the recommended temperature: check with a kitchen thermometer. Drain with a skimmer and place them on kitchen paper to absorb the excess oil. Set aside
4. Place the fresh ricotta in a bowl. Add two or three tablespoons of tomato sauce and mix everything until you get a reddish, homogeneous and thick cream. Set aside.

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Italian Pickled Eggplant Recipe An Italian in my Kitchen

Just Now This easy Italian Pickled Eggplant or Melanzane sott’olio recipe never tasted so good. Sliced pickled eggplant mixed with fresh spices and stored under oil. One of the best ways to eat eggplant. This is one of the canning recipes that my Mother-in-law would make to keep us all happy, during the cold (for Italy

Rating: 5/5(9)
Total Time: 24 hrs 28 mins
Category: Antipasti, Appetizer, Side Dish
Calories: 443 per serving
1. Peel and thinly slice the eggplant, I cut it crosswise in three, then thinly sliced them (see photos), do them one at a time, after you have done one, place the cut eggplant in a bowl and toss with 1 teaspoon of salt, continue with each eggplant. Cover the bowl and let sit for 8 hours.
2. After the 8 hours, drain the liquid (but do not rinse the eggplant) and squeeze out as much excess moisture as possible.
3. In a big pot bring to a boil the water and white wine vinegar, add the eggplant and boil for about 7-10 minutes or until tender. Taste one to make sure it is tender.
4. Drain the eggplant and again wring out excess moisture. Place the eggplant in a large bowl and toss with the spices. Spoon into the sterilized jars , leaving at least 3/4 inch of space, then top with oil. Make sure that the eggplant is completely covered with oil before closing the jar. Let sit at least 24 hours before serving. Enjoy!

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Eggplant Parmesan: The Traditional Recipe La Cucina Italiana

1 hours ago Now it’s your turn to learn how to prepare eggplant parm! And don’t forget to browse the photo gallery above; you’ll find some advice to make it even better! Eggplant Parmigiana Recipe. Serves 6. Ingredients: 700 g eggplant 250 g tomato sauce 250 g sliced mozzarella (or tuma cheese) 80 g grated Grana Padano cheese or caciocavallo cheese

Estimated Reading Time: 2 mins

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Eggplant season is here! Lidia

8 hours ago The salt will extract liquid from the eggplant, and with it some of the bitterness. Rinse the eggplant, pat dry, and proceed with the recipe. To clean the eggplant, cut off the stem and peel it. If the skin is fresh and shiny, I take off the eggplant skin in alternating strips, …

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Italian Eggplant Recipes From Italy Nutrition Calculation

5 hours ago Italian Eggplant Recipes Martha Stewart. 2 hours ago Marthastewart.com Visit Site . Eggplant Parmigiana. Silky, tender eggplant is at the heart of so many Italian favorites, including eggplant parm and caponata, not to mention molto pasta and pizza creations. Layers of garlicky homemade tomato sauce, meaty fried eggplant, and melted layers of Parmesan and mozzarella cheeses: This is the

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Eggplant Parmesan (Parmigiana Di Melanzane) Recipe

5 hours ago Eggplant Parmesan (Parmigiana di melanzane), is a true classic Italian dish that has become immensely popular around the world.So much so, it has spawned other versions of "Parmesan"-style dishes that don't really exist in Italy (or at least not under this name), such as chicken Parmesan and veal Parmesan.

Rating: 4.3/5(169)
Total Time: 1 hr 30 mins
Category: Dinner, Entree, Side Dish
Calories: 621 per serving

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Baked Eggplant: Our Best Recipes La Cucina Italiana

9 hours ago Add salt, a drizzle of oil and bake at 350°F for 30 minutes. You can also make a sort of ratatouille with eggplant, bell peppers, tomatoes and other vegetables. Just thinly slice each vegetable and transfer to an oiled baking pan. Sprinkle the vegetables with breadcrumbs, salt and fresh herbs (e.g. basil and mint). Bake at 350°F for 30-35

Estimated Reading Time: 3 mins

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ItalianStyle Pickled Eggplant (Melanzane Sotto Aceto) Recipe

1 hours ago Melanzane sotto aceto ("eggplant in vinegar") is a quick and easy recipe for Italian pickled eggplant in vinegar. In Italy, vegetables that are pickled with vinegar are referred to as sottaceti and are common recipes

Rating: 3.9/5(183)
Total Time: 3 hrs 31 mins
Category: Appetizer, Side Dish, Snack, Ingredient
Calories: 213 per serving

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Italian Baked Eggplant with Parmesan (Parmigiana di

2 hours ago 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 …

Ratings: 28
Calories: 592 per serving
Category: World Cuisine, European, Italian
1. 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.
2. Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.
3. 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.
4. 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.

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Eggplant Parmigiana Recipes from Italy

Just Now Eggplant Parmigiana: Origins. The origin of eggplant parmigiana recipe is the subject of historical disputes between Campania, Sicily and Emilia-Romagna. Eggplants are a widely used vegetable in southern Italian cuisine especially in Sicily: the famous Eggplant Caponata is the queen of eggplant-based recipes in Italy.

Rating: 5/5(26)
Total Time: 1 hr
Category: Traditional Recipes
Calories: 359 per serving
1. Wash the eggplants then dry them. Cut them into slices lengthwise to a thickness of about 5 mm (about half inch). Place them on a plate and sprinkle with a little coarse salt to make them lose their bitter water. Cover and let them loose their water for at least 30 minutes.
2. Put three tablespoons of extra virgin olive oil and the Tomato Passata in a saucepan. Cook over low heat with the lid closed for about half an hour with a few basil leaves and two cloves of garlic. Add a pinch of fine salt and a little ground black pepper to taste.
3. Rinse the eggplants to remove the salt and dry them very well. Flour the slices one by one and then fry them in plenty of oil. Remove the eggplant slices when they are nicely browned and dry up excess oil on paper towels.
4. Take a baking dish and place 3 or 4 tablespoons of tomato sauce on the bottom. Arrange the first layer of fried eggplants. Place a few slices of mozzarella and sprinkle 2 or 3 tablespoons of Parmigiano cheese. Now repeat the layers until you finish all the ingredients. Finish the last layer with tomato sauce and grated Parmigiano.

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Italian Eggplant Parmesan Recipe Cookie and Kate

9 hours ago Instructions. To roast the eggplant: Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven. Line two large rimmed, baking sheets with parchment paper for easy cleanup. Slice off both rounded ends on one eggplant

Rating: 4.9/5(188)
Calories: 244 per serving
Category: Entree
1. To roast the eggplant: Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven. Line two large rimmed, baking sheets with parchment paper for easy cleanup.
2. Slice off both rounded ends on one eggplant, then stand it up on its widest flat side. Slice through the eggplant vertically to make long, even slabs 1/4- to 1/2-inch-thick. Discard both of the sides that are covered in eggplant skin. Repeat with the other eggplant(s).
3. Brush both sides of the eggplant slabs lightly with olive oil (you’ll likely need about 1/4 cup oil). Arrange them in a single layer on the prepared baking sheets. Sprinkle the top sides with a few dashes of salt and pepper. Roast until golden and tender, about 22 to 27 minutes—halfway through baking, rotate the pans 180 degrees and swap their positions (move pan on lower rack to upper rack, and vice versa). The pan on the lower rack might need a few extra minutes in the oven to turn golden. Set aside.
4. Meanwhile, to make the tomato sauce: In a medium saucepan over medium heat, warm 2 tablespoons olive oil until shimmering. Add the onion and a pinch of salt. Cook, stirring occasionally, until the onion is very tender and translucent, about 4 to 7 minutes.

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Eggplant Parmigiana Lidia

4 hours ago Adjust the heat as the eggplant cooks to prevent the bits of coating that fall off the eggplant slices from burning. Add oil to the pan as necessary during cooking to keep the level the same. Preheat the oven to 375 degrees F. Heat the tomato sauce to simmering, if cold or …

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ITALIAN EGGPLANT PARMESAN (The Best Recipe) Spaghetti Food

8 hours ago METHOD. The Eggplants. Place eggplants in a colander, salt lightly and set aside for 20 minutes. Rinse the sliced eggplant, and drain for a few minutes. Gently pat dry with a clean dish towel or paper towels. In a skillet, heat ½ cup of olive oil over a medium flame and fry the eggplants until golden brown.

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Grilled Eggplant Parmigiana (Italy) Mediterranean Living

Just Now Traditional Eggplant Parmigiana from Southern Italy. When you travel to Naples, in southern Italy, one of the dishes that you absolutely have to try is eggplant Parmigiana.This traditional preparation is essentially a rich vegetable lasagna that uses eggplant slices in place of pasta and combines them with mozzarella cheese, tomato sauce and basil leaves.

Reviews: 3
Total Time: 40 mins
Servings: 4
Calories: 294 per serving

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Frequently Asked Questions

What are good side dishes for eggplant?

Eggplant parmesan can be a meal all by itself. However, if you want to add some side dishes to go along with eggplant parm here are some ideas: - Spaghetti w/ sauce. - Meatballs. - French bread. - Salad w/ Ceasar or Italian dressing. - Pasta. - Asparagus.

Is eggplant parmesan Italian?

Eggplant parmesan is an Italian pasta dish that uses eggplant instead of a meat element and has a tomato-based sauce. Similar in structure to lasagna, eggplant parmesan is made by layering its sauce, eggplant, and cheeses in a casserole dish, and then baking. This dish is suitable for vegetarians...

What is the name of an Italian eggplant dish?

The Best Italian Recipes With Eggplant Parmigiana {Eggplant Parmesan}. If you ask an Italian to name a dish with eggplants, without a doubt, the first that comes to mind is Parmigiana! Caponata {Sicilian Eggplant Salad}. ... Pasta Alla Norma. ... Oven Roasted Eggplant Alla Sarda. ... Skinny Vegetable Lasagna. ... Eggplant Steaks. ... Eggplant Pizzette [VIDEO RECIPE] These guys don't need much of convincing. ...

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