Parmigiana di melanzane or eggplant parmigiana is without doubt one of the most well-known Italian recipes, right here you may discover all of the tricks to put together this glorious vegetarian consolation meals recipe!
Parmigiana di melanzane, additionally known as melanzane alla parmigiana or eggplant parmigiana, is a conventional Italian recipe that includes layers of fried eggplant slices, Italian tomato sauce, basil leaves, Parmesan cheese, and mozzarella.
It is mainly a vegetarian no-noodle lasagna!
Rising up in Sicily, I’ve seen many various variations of melanzane alla parmigiana, however in the present day I am sharing with you essentially the most primary model, which is the clear winner for me.
You’ll be able to in fact use it as a base after which add some additional components resembling sliced hard-boiled eggs or skinny slices of cooked ham (prosciutto cotto).
The fantastic thing about this dish is that it requires just a few easy cheap components, it is a tremendous simple and satisfying vegetarian dish.
You’ll be able to serve parmigiana di melanzane sizzling or chilly, so you’ll be able to get pleasure from leftovers for days or please a big and hungry crowd!
Bounce to:
Parmigiana di Melanzane Components
This scrumptious vegetarian Italian recipe is extremely simple to make, and all you want is lower than 10 components:
- Tomatoes: use tomato passata (pureed tomatoes) or canned tomatoes to arrange a easy Italian conventional tomato sauce.
- Eggplant: use agency eggplants, I like to make use of lengthy darkish eggplants as an alternative of spherical ones as a result of it makes the assembling stage simpler and provides a extra lasagna-like finish consequence.
- Basil: contemporary basil leaves are a should within the parmigiana, and can add an exquisite fragrant notice.
- Parmesan cheese: freshly grated Parmigiano Reggiano is, along with the eggplant, the star of this dish! My go-to possibility is 18-month Parmesan cheese, however you can even substitute it with cheaper (however nonetheless scrumptious!) Grana Padano.
- Mozzarella: Though elective, add some contemporary mozzarella (you’ll be able to even make home made mozzarella!) to complete the dish. You’ll be able to substitute it with scamorza cheese or caciocavallo cheese.
- Breadcrumbs: It’s very elective, however I prefer to sprinkle some breadcrumbs excessive so as to add some welcomed crunchiness.
- Vegetable oil: I prefer to fry the eggplant slices in sunflower oil, different impartial, vegetable oils that work effectively for frying are peanut or canola oil.
make Eggplant Parmigiana
This parmigiana di melanzane recipe is prepared in 4 easy steps and fewer than 1 hour:
It is a kind of simple Italian recipes which might be at all times a crowd-pleaser and do not require a lot effort!
Scroll down till the tip of the publish for the total printable recipe.
STEP 1. Slice the eggplants, sprinkle them with salt, and let relaxation, then rinse and pat dry. Within the meantime put together a easy Italian tomato sauce.
STEP 2. Fry the eggplant slices till golden, then prepare them on kitchen paper to soak up the oil in extra.
STEP 3. Assemble the eggplant parmigiana. Prepare a layer of tomato sauce, adopted by a layer of eggplant slices, sprinkle with grated parmesan cheese, and scatter just a few basil leaves on high. Repeat the method till there are not any eggplant slices left.
STEP 4. High the eggplant parmigiana with a layer of tomato sauce, parmesan cheese, mozzarella cheese and breadcrumbs. Bake for half-hour, then let it relaxation for 15-20 minutes and serve.
Melanzane alla Parmigiana Cooking Ideas
- Attempt to use freshly-grated Parmigiano cheese if doable, it tastes so a lot better than pre-grated Parmesan cheese.
- Minimize the eggplant into 5 mm / ¼ inch slices.
- When salting the eggplant slices, use coarse sea salt or kosher salt, which is simpler to clean than tremendous salt.
- To stop the parmigiana high from being too watery, slice the mozzarella upfront and prepare the slices on kitchen paper earlier than use.
- Use a big frying pan to scale back the quantity of vegetable oil you want, and fry just a few eggplant slices at a time.
- When frying, the oil ought to have a temperature of 350°F or 175°C. If you do not have a kitchen thermometer, strive including a small piece of eggplant, if tiny bubbles kind round it, you are good to go!
- You’ll be able to put together the pomodoro sauce a day upfront to avoid wasting additional time.
- Eggplant parmigiana is finest with a easy tomato sauce, so I like to recommend utilizing passata quite than complete tomatoes for making the tomato sauce.
What to serve with Eggplant Parmesan
In Italy, eggplant parmesan is commonly served as a foremost course, but in addition as a facet dish along with grilled fish or meat.
Listed below are just a few favourite methods to serve eggplant parmigiana:
Recipe FAQs
Should you put together the eggplant parmigiana in an oven-proof baking dish, merely switch the dish to a pre-heated oven to 350°F /170 °C and reheat for 10 minutes.
For a more healthy eggplant parmigiana, you should use oven-fried eggplant slices. Brush with oil the eggplant slices, prepare them on a baking pan lined with parchment paper, and bake in a preheated oven to 350°F /170 °C for 15-20 minutes.
I completely advocate it. Salting the eggplant earlier than frying attracts out extra moisture, and it’ll forestall the eggplant from absorbing an excessive amount of oil.
Extra conventional Italian recipes to strive
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Recipe
Stop your display from going darkish
Parmigiana di melanzane or eggplant parmigiana is a well-known Italian recipe that includes layers of eggplant, wealthy tomato sauce and parmesan cheese!
Serving: 6
Energy: 390kcal
Components
- 3 giant eggplants,
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely chopped
- 3 cups pureed tomatoes or passata,
- small bunch of basil leaves
- 3 cups sunflower oil or vegetable oil,
- 2 tablespoon breadcrumbs, (elective)
- 1 ball mozzarella cheese, sliced or cubed
- 2 cups Parmesan cheese, freshly-grated
Directions
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Minimize the eggplant into 5 mm / ¼ inch slices. Prepare the eggplant slices in a big colander, sprinkle with coarse sea salt, cowl with a plate and put a weight on it, to permit the eggplants to sweat a few of their water. Allow them to sit for half-hour, then rinse them and pat them dry with kitchen paper.
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Within the meantime, put together the tomato sauce. Warmth a sauce pan with the olive oil, add the onion and sauté till translucent. Add the tomato passata and a few basil leaves. Simmer on low warmth for 20-25 minutes, stirring from time to time. Season to style with sea salt and freshly-cracked black pepper and set it apart.
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Warmth the vegetable oil in a big frying pan oil till it reaches a temperature of 350°F / 175°C. Add just a few eggplant slices at a time and fry till golden, then take away them and place them on kitchen paper to soak up the oil in extra.
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Spoon a little bit of the tomato sauce over the bottom of a baking dish. I exploit a ten.5″ x 7″/ 26cm x17cm dish, a smaller dish will work effectively too.
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Prepare a layer of eggplant slices, then cowl with just a few spoonfuls of tomatoes sauce, some grated parmesan cheese, and scatter just a few basil leaves on high. Repeat with a layer of eggplant slices, then tomato sauce, parmesan cheese and basil leaves, till you’ve used up all of the eggplant slices.
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End with a layer of tomato sauce, sprinkle some parmesan cheese and elective breadcrumbs and mozzarella cheese on high. Bake within the oven for half-hour, then take away the parmigiana di melanzane from the oven, enable it to relaxation for 15-20 minutes and serve.
Notes
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- Attempt to use freshly-grated Parmigiano cheese if doable, it tastes so a lot better than pre-grated Parmesan cheese.
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- Minimize the eggplant into 5 mm / ¼ inch slices.
-
- When salting the eggplant slices, use coarse sea salt or kosher salt, which is simpler to clean than tremendous salt.
-
- To stop the parmigiana high from being too watery, slice the mozzarella upfront and prepare the slices on kitchen paper earlier than use.
-
- Use a big frying pan to scale back the quantity of vegetable oil you want, and fry just a few eggplant slices at a time.
-
- When frying, the oil ought to have a temperature of 350°F or 175°C. If you do not have a kitchen thermometer, strive including a small piece of eggplant, if tiny bubbles kind round it, you are good to go!
-
- You’ll be able to put together the tomato sauce a day upfront to avoid wasting additional time.
-
- Eggplant parmigiana is finest with a easy tomato sauce, so I like to recommend utilizing passata quite than complete tomatoes for making the tomato sauce.
Vitamin
Energy: 390kcal | Carbohydrates: 31g | Protein: 25g | Fats: 20g | Saturated Fats: 11g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 7g | Ldl cholesterol: 52mg | Sodium: 835mg | Potassium: 1166mg | Fiber: 10g | Sugar: 16g | Vitamin A: 1205IU | Vitamin C: 20mg | Calcium: 638mg | Iron: 3mg
The knowledge proven is an estimate offered by an internet vitamin calculator. It shouldn’t be thought of an alternative to knowledgeable nutritionist’s recommendation.
