Italian Style Eggplant Parmigiana Recipe

Step 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 …

Ratings: 23
Calories: 592 per serving
Category: Italian Recipes
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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Method: Slice and salt the eggplants. Leave them in a colander, covered with a weight, to extract excess liquid for 30 minutes. Then dry the eggplants slices with a clean paper towel and dip them in flour. Fry in hot oil and drain on paper towels once cooked on both sides. Spread 2 tablespoons of tomato sauce on an ovenproof baking dish.

Estimated Reading Time: 2 mins

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Eggplant Parmesan (Parmigiana di melanzane), is a true classic Italian dish that has become immensely popular around the world.So much …

Rating: 4.3/5(171)
Total Time: 1 hr 30 mins
Category: Dinner, Entree, Side Dish
Calories: 621 per serving

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Eggplants. Wash and cut eggplants lengthwise into ⅙ inch thick slices. Sprinkle with sea salt and layer in a colander placed over a bowl. Let sit …

Rating: 4/5(1)
Total Time: 1 hr 30 mins
Servings: 6
1. Wash and cut eggplants lengthwise into ⅙ inch thick slices. Sprinkle with sea salt and layer in a colander placed over a bowl.
2. In a large pan placed over medium heat reduce passata/ tomato sauce until it’s not runny as it was from the bottle but also not too thick as tomato paste. Add salt and pepper to taste.
3. In a large casserole add a few spoons of tomato passata.

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Take the eggplant slices, pass them first into the flour, then quickly in the mix of the eggs and fry them in the pan. Take a baking tray and start marking the Parmigiana layers: add first the tomato sauce, then the eggplants, grated Parmesan, mozzarella cut into cubes, and then again tomato sauce and so on, for approximately 4-5 times.

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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 frozen, in a small saucepan over medium heat.

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Some will note at this point that there's no Parmigiano-Reggiano in my eggplant parm. A lot of recipes, including Italian ones, call for it in this dish, but I consider it optional. First, because the name "eggplant Parmigiana" has nothing to do with the city of Parma (and possibly nothing to do with the famous aged cheese made there).

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The eggplant parmigiana – or Parmigiana di Melanzane – is one of the most typical Sicilian recipes, whose name probably derives from the word “parmiciana” which indicates the wooden strips that make up a Persian blind which recalls the layered arrangement of aubergines’ slices.The Parmigiana is a very simple dish to prepare and it contains the most …

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Eggplant Parmigiana Recipe with Mortadella. A traditional dish from Puglia as showcased on the Food Network - 24 Hour Restaurant Battle by Team Nonna! This dish is also known as Eggplant Parmesan. PS: This Video Recipe is now available on the Cooking with Nonna TV Channels available on: Roku TV, Apple TV, Amazon Fire and Android. Please search for the …

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In the States the slang is Eggplant “Parm” as in Parmesan. Whats funny about this dish is that in Sicily they just call it “Parmigiana” on the menus. Everyone knows that its eggplant (Eggplant in Italian is Melanzane – pronounced Mel-en-zan- a) because Sicily is known for their eggplant dishes.

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Pastella/Parmigiana Preparation: In a bowl, add all the pastella ingredients and mix well. Add 1 cup of water and continue to mix. Add more water as needed to make the pastella rather liquid. Peel the eggplants and slice them longway about 1/4 inch thick. Dip the slices of eggplant in the pastella and fry them in olive oil.

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This Italian-style eggplant Parmesan recipe is lighter than most—it’s made with roasted eggplant slices (not fried) and no breading at all. It’s gluten free, too! Recipe yields one 9-inch square eggplant Parm, or about 8 servings.

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Step 2. Dip eggplant slices in egg, and dredge in breadcrumbs. Step 3. Pour oil to a depth of 1/8 inch in a heavy skillet. Fry eggplant in hot oil, in batches, 1 to 2 minutes on each side or until golden. Drain on paper towels, and keep warm. Step 4.

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Most eggplant Parmesans benefit from resting for at least 10 minutes (if not 20) to allow everything to set and make slicing easier. This one definitely needs all the time you can give it for some of the liquid to reabsorb. Rating: 6.5/10 Have you ever made Serious Eats’ Italian-style eggplant Parmesan recipe? Tell us what you thought!

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Eggplant Parmigiana (Parmigiana di Melanzane) is the ultimate comfort food recipe. Fried aubergines/eggplant baked in a dish with tomato sauce, basil, parmesan and mozzarella cheese.. Eggplant Parmigiana AKA Eggplant Parmesan or Parmigiana di Melanzane is one of my absolute favourite authentic Italian recipes.. The layers of fried …

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How to make simple and easy italian fried eggplant?

This Italian Fried Eggplant is simple to make in 5 easy steps:

  • Wash the eggplant and dry them.
  • Cut them with a serrated knife.
  • Salt them to sweat out the brown, bitter juice.
  • Dredging station: Dip them in flour, followed by beaten eggs.
  • Fry them in canola, corn or olive oil heated to about 365 degrees. Drain on paper towel-lined platter.

How to make easy authentic eggplant parmesan recipe?

Instructions

  • Peel the eggplant and slice into 1/4 inch thin slices if not done already. ...
  • Mix the salt and pepper seasoning with the flour and put in large bowl or plate.
  • Dip each slice into the egg then into the seasoned flour.
  • Spray baking sheets with oil and lay eggplant slices on them.
  • Drizzle and then spread olive oil over the eggplant for a thin coating.

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How do you cook eggplant in an oven?

Part 3 Part 3 of 3: Baking the Eggplant Download Article

  1. Preheat the oven to 350 °F (177 °C).
  2. Oil the eggplant slices. Lay the eggplant cut-side up on a baking sheet. ...
  3. Bake the eggplant. Place the eggplant in the oven and bake it until the inside is creamy and the edges and surface have turned brown and crispy, about 20 ...
  4. Did you make this recipe? ...

What is a good recipe for eggplant?

Here’s a brief overview of how to cook eggplant:

  • Wash the outside and either peel the skin or leave it on.
  • Slice the top and bottom off to remove the stem.
  • Cut it length-wise, then dice into whatever size you want (rounds or cubes) and add some sea salt to improve the texture. ...
  • You can now bake, grill, roast, fry, etc. ...
  • Completely cooking it through results in a soft, smooth and creamy texture.

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