6 melanzane (eggplants), sliced lengthways about 6mm thick . Cut the Sicilian aubergine in half and scoop the insides into a bowl. This is my grandma’s recipe. Sauté over medium heat until onion is softened and translucent, about 5 minutes. In a medium pot, heat the olive oil with the minced garlic and chopped onion. Place a layer of fried eggplant in the baking dish and cover with a layer of tomato sauce. That said (and only in case anyone else is interested, of course), in 1839 there was the first mention of the parmigiana di melanzane recipe as we know it today. Ingredients. Brush the aubergine slices on both sides with olive oil, … Italian-Style Pickled Eggplant (Melanzane Sott'aceto) Recipe Eggplant Parmigiana AKA Eggplant Parmesan or Parmigiana di Melanzane is one of my absolute favourite authentic Italian … In the meantime, brown the onion and the garlic in oil over a very low flame, and then add the tomatoes and let simmer for about 1/2 hour, stirring frequently. salt Fill a large cast iron skillet with 1/2 inch oil and heat over high heat … Give the eggplant slices a final pat with paper towels to remove excess water that may inhibit browning and cause oil splatter. Cover the bottom of a small 8- by 11-inch rectangular baking dish with a thin layer of the eggless tomato sauce, then add a horizontal layer of fried eggplant slices (use your biggest slices for this first layer; they can overlap a bit). Eggplant Parmigiana (Parmigiana di Melanzane) is the ultimate comfort food recipe. Set aside for 30 minutes to one hour so the salt draws out the excess water. Heat the Bertolli in a large frying pan, add the garlic, sage and thyme, and cook for a few mins. Preparation time: 15 minutes . Note: Melanzane is the Italian word - in the UK and Canada this vegetable is called an aubergine while in other countries it is called an eggplant or brinjal. 1/2 cup olive oil When the tomato sauce is done, transfer one-third of the sauce to a small mixing bowl and the remainder to a large mixing bowl. Parmigiano Cut the Mozzarella into very thin slices and let them dry on a cloth. Brush a few of the aubergines with a little oil, then add … Sprinkle with Parmigiano, pour on a layer of tomato sauce, and cover with slices of Mozzarella. ‘Parmigiana di melanzane’ is a typical Sicilian dish, though some claim its origins lie in Romagna or Campania. I cannot think of a better Italian vegetable recipe than aubergine parmigiana, or melanzana alla parmigiana in Italian, but while the flavour is truly incredible, it isn’t always the most elegant dish to plate. Pat excess water and salt off of the eggplant slices. Let the tomato sauce cool to room temperature, then add the eggs to the larger bowl of sauce and mix well to combine. This is an incredibly comforting dish that makes a hearty side (contorno) or a satisfying meatless/vegetarian main, together with a salad and some crusty Italian bread. Cover and simmer over low heat for 15 to 20 minutes, until the sauce is flavorful and slightly thickened. Bake for 30 minutes, until the cheese on top is melted and golden brown. Dredge in flour and fry in very hot oil. This is not THE recipe for melanzane alla parmigiana – or parmigiana di melanzane, if you prefer – this is a recipe, the recipe I like, the recipe I ate during my childhood and the same recipe … Preheat oven to 200°C. My recipe today is a classic Italian way of cooking aubergines – adding tomato sauce and cheese. Main Courses: Snails, Frogs, Innards and more. Step 5: Assemble the dish. Repeat until ingredients are used up. Aubergine Parmigiana is a celebration of the signature ingredients of southern Italian cuisine. However, the sauce made with this dish tastes absolutely wonderful over pasta, and the pasta helps to cut the richness/saltiness so that the balance is just perfect.Â. Melanzane parmigiana, or aubergines with parmesan, is a simple but filling vegetarian dish which can be eaten as a side dish, but is also substantial enough to be a main course. Place the slices on a large platter, slightly on an angle. A ubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine, for the sake of linguistic consistency) is that rare and glorious thing: Mediterranean stodge. Sprinkle the slices with salt, stack in a colander and weigh down with a heavy object. Allow to stand for 30 minutes. Toss eggplant with salt and stand for 30 minutes. Presumably, it refers to the use of Parmigiano-Reggiano cheese in the dish, together with the more typically Neapolitan mozzarella cheese. Preheat the oven to 350 F (180 C). 3 firm eggplants Sprinkle them with salt, place a weight on top, and let stand for about one hour. Meanwhile, heat a griddle pan until very hot. 1 cup vegetable oil (or enough needed for frying), 1/2 cup Parmigiano-Reggiano (freshly grated), 1 (9-ounce) ball mozzarella (fresh, soft; preferably buffalo mozzarella), Optional: 1 cup fresh small basil leaves (washed, dried, and coarsely chopped). Serve with a full-bodied Merlot or Chianti. Sprinkle them with salt, place a weight on top, and let stand for about one hour. Leave for 1 hour. Wash the eggplants. Meanwhile you can prepare for the final assembly by grating the parmesan and slicing the mozzarella. When this is done, pass through a sieve and add a pinch of salt. 1/2 lb. But I am going to present this dish of my prospective style. If the sauce is too hot, you'll cook the eggs. While eggplant parmesan is usually served over pasta (often spaghetti) in the U.S., that's not the tradition in Italy. Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Adjust the burner temperature and oil level as you fry to keep them constant as you fry the remaining eggplant. Coat a deep baking dish with olive oil and put in a layer of eggplant. 6 tbs. The Italian-American version is usually breaded before frying, but the traditional Italian version is not. In a large skillet, heat about 1/4-inch of vegetable oil over medium heat. flour 1 clove garlic, crushed Wash the salt off the eggplant and dry them. Note: while there are multiple steps to this recipe, the dish is broken down into workable categories to help you better plan for preparation and assembly. Fried aubergines/eggplant baked in a dish with tomato sauce , basil, parmesan and mozzarella cheese. It is, however, sometimes made with zucchini in place of eggplant in Italy: Parmigiana di zucchine. I can say it is the one of the most beautiful eggplant recipe/dish of Italian cuisine. Once drained, place back in the bowl. Turn them to brown and when both side are done, lift them out and drain on a paper towel. Wash and dry the eggplants. I have been asked on so many occasions for my recipe. Slice the eggplant no thicker than 1 cm. ripe tomatoes Salting them, according to cooking science great Harold McGee, has the added virtue of making the eggplant absorb less oil during frying. Which European country will inspire your culinary journey tonight? Rinse and dry with paper towel. The many variations of the recipe depend especially on the way of cooking eggplant, just fried, or breaded and fried, or floured, dipped in egg and fried, or just grilled for very "light" recipe. Cover the mozzarella with another layer of eggplant, then egg-tomato sauce, Parmigiano, basil, mozzarella, and another layer of eggplant. It is best to let the dish rest for at least an hour after cooking; it will become more tender and allows excess liquid to absorb and the flavors to develop (it also tastes even better the next day). Dredge one-quarter of the eggplant in flour and shake off excess. Get our cookbook, free, when you sign up for our newsletter. Salt and place in a colander to drain. 30g butter . Repeat this layering until all the ingredients have been used, and then cover with tomato sauce, sprinkle with more grated Parmigiano and bake the parmigiana di melanzane (eggpland parmigiana) for about 30 min. For the best results, let it sit for an hour, then serve and enjoy! Mix 1/2 of the grated Parmesan into the ricotta and keep the other half separate. Melanzane parmigiana is a gretinated dish, most of the people/chef prefer the as authentically prepared, almost everybody knows this recipe. In addition, the first written recipe of Parmesan appears in Il cuoco galante by Vincenzo Corrado, a chef at the service of several noble Neapolitan families between the 18th and 19th centuries.. I apologise for taking so long in sharing it with you. basil leaves Arrange the slices on large trays or baking sheets lined with several layers of paper towels, and sprinkle them lightly with coarse salt on both sides. A great … Cooking time: 20 minutes. salt, to taste You need to arrange the various ingredients in layers like you would for a lasagne. Some Italians say that salting them is to "draw out bitterness," but it's really mainly to draw out excess water. Traditional Eggplant Parmigiana (Parmigiana di Melanzane) This is a traditional Italian dish that alternates layers of fried eggplants, velvety tomato sauce and melting mozzarella cheese. Although its true origin continues to be contested between Sicily and Campania, parmigiana di melanzane (or melanzane alla parmigiana) is nevertheless a celebration of the signature ingredients of southern Italy. Season to taste with salt (if you're salting the eggplant, go easy on the salt in the sauce, or omit it completely). Fry the eggplant slices, 2 or 3 at a time, in the hot oil until well browned on each side, about 3 to 5 minutes. Pre-heat the oven to 375°F. As a result, it's not only lighter and faster and easier to prepare, but you can really taste the rich eggplant flavor — it's not masked by breading or too much rubbery cheese. 4 large aubergines weighing altogether 1.1 – 1.2kg (about 2 1/2 lb) Plain flour for coating; 4 eggs; Plenty of olive oil; 300g (10 1/2 oz) fontina cheese, sliced Authentic Eggplant Parmesan (Parmigiana Di Melanzane). Ingredients. A typical dish found in the southern hemisphere of Italy, my recipe is inspired by the Puglian version. Use the freshest and most flavorful eggplants you can find, though this dish will still be fantastic with winter eggplant, and use buffalo mozzarella, if possible, which is incredibly tender and far more flavorful than cow's milk mozzarella. Do not start an argument, please! Author of "The Better-Than-Takeout Thai Cookbook," Danette St. Onge is a food and travel writer with expertise in a variety of cuisines including Italian. Â. If you are a fan of eggplant, then you may prefer this recipe. Cut into 1 cm rounds and salt lightly. Preheat oven to 400°F (200°C). As the eggplant slices are removed from the oil, let them drain on a paper towel-lined plate or tray. Trim the brinjals and peel lengthways leaving on alternate strips of skin. Place the slices on a large platter, slightly on an angle. In a bake-and-serve pan, place a layer of the fried eggplant slices, then a bit of the tomato sauce, then a few mozzarella slices, a bit of shredded basil (optional) and grated parmesan cheese. 1 small onion, finely sliced pepper Zucchine alla parmigiana can be made in the same way, substituting zucchini for eggplant. You are now ready to assemble the dish. Eggplant Parmesan (Parmigiana di melanzane), is a truly classic Italian dish that has become immensely popular around the world, even spawning other versions of "Parmesan"-style dishes that don't really exist in Italy (or at least not under this name), such as Chicken Parmesan, Veal Parmesan, etc.It is, however, sometimes made with zucchini in place of eggplant in Italy: Parmigiana di zucchine. By far, one of my favourite Italian home cooked dishes is aubergine parmigiana or parmigiana alla melanzane (in Italian). In spite of the name, which means "Parma-style Eggplant," it originates in Naples, not the Emilia-Romagna town of Parma. Chop the basil and mix it with Parmigiano. How to make parmigiana di melanzane: Wash the eggplants. This dish is very good hot or at room temperature and makes a good antipasto. Slice off the cap end and then slice the eggplants lengthwise into 1/4-inch (1/2-centimeter) thick slices. Set aside. 1 pinch of sugar. Method. Remove the stems, and cut length-wise into slices not thicker than 1/4-in. Tip in the vinegar and sugar, tomatoes and simmer gently for 20 mins. If you're concerned about fat or sodium or just don't want to bother, you can skip the salting step -- but that's the way it's done in Italy. The top layer should be a layer of the eggless tomato sauce, topped with a final sprinkling of grated Parmigiano (if you prefer a cheesier topping, sprinkle some mozzarella pieces on top as well). Despite the … … Rinse them, then dry again with paper towels, pressing down to dry them thoroughly. Add the tomato puree. If you want to make it even lighter, you could grill or bake the eggplant slices instead of frying them. (You can also stack the slices in a large colander, set in a sink, with salt sprinkled between each layer.)Â. Top with a … Moussaka - Eggplant With Ground Beef (or Lamb) and Cheese, Melitzanes Me Feta: Baked Eggplant With Feta Cheese. olive oil. 1/2 lb. Cover the eggplants with a layer of egg-tomato sauce, then a generous sprinkling of grated Parmigiano-Reggiano, a sprinkling of chopped basil (if using), then pieces of mozzarella distributed evenly. Then you’re ready to start assembling the Melanzane Parmigiana. Mozzarella, sliced Meanwhile, heat a griddle (or frying) pan. Remove the stems, and cut length-wise into slices not thicker than 1/4-in. 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