melanzane parmigiana italian recipe

|

I have been asked on so many occasions for my recipe. However, being so delicious, this traditional recipe has been reinterpreted by nearly every region – and by the rest of the world. This dish is very good hot or at room temperature and makes a good antipasto. Give the eggplant slices a final pat with paper towels to remove excess water that may inhibit browning and cause oil splatter. Chop the basil and mix it with Parmigiano. 1 clove garlic, crushed Dredge in flour and fry in very hot oil. Main Courses: Snails, Frogs, Innards and more. Dredge one-quarter of the eggplant in flour and shake off excess. Set aside. salt, to taste Repeat until ingredients are used up. 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. 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). 3 firm eggplants 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. 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. 6 melanzane (eggplants), sliced lengthways about 6mm thick . Method. Salt and place in a colander to drain. If you want to make it even lighter, you could grill or bake the eggplant slices instead of frying them. Coat a deep baking dish with olive oil and put in a layer of eggplant. salt Moussaka - Eggplant With Ground Beef (or Lamb) and Cheese, Melitzanes Me Feta: Baked Eggplant With Feta Cheese. Brush the aubergine slices on both sides with olive oil, … I can say it is the one of the most beautiful eggplant recipe/dish of Italian cuisine. But I am going to present this dish of my prospective style. 1/2 lb. 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. 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 Rinse them, then dry again with paper towels, pressing down to dry them thoroughly. Meanwhile you can prepare for the final assembly by grating the parmesan and slicing the mozzarella. If you are a fan of eggplant, then you may prefer this recipe. Ingredients. Cover and simmer over low heat for 15 to 20 minutes, until the sauce is flavorful and slightly thickened. Despite the … A typical dish found in the southern hemisphere of Italy, my recipe is inspired by the Puglian version. Wash the eggplants. Top with a … Preparation time: 15 minutes . Aubergine Parmigiana is a celebration of the signature ingredients of southern Italian cuisine. 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. Preheat oven to 400°F (200°C). A ubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine, for the sake of linguistic consistency) is that rare and glorious thing: Mediterranean stodge. 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. Some Italians say that salting them is to "draw out bitterness," but it's really mainly to draw out excess water. Mozzarella, sliced Meanwhile, heat a griddle pan until very hot. 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 … 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. Wash the salt off the eggplant and dry them. By far, one of my favourite Italian home cooked dishes is aubergine parmigiana or parmigiana alla melanzane (in Italian). Authentic Eggplant Parmesan (Parmigiana Di Melanzane). Zucchine alla parmigiana can be made in the same way, substituting zucchini for eggplant. Ingredients. The Italian-American version is usually breaded before frying, but the traditional Italian version is not. Remove the stems, and cut length-wise into slices not thicker than 1/4-in. 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. Step 5: Assemble the dish. Place the slices on a large platter, slightly on an angle. A great … 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). Turn them to brown and when both side are done, lift them out and drain on a paper towel. 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. 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. basil leaves When this is done, pass through a sieve and add a pinch of salt. If the sauce is too hot, you'll cook the eggs. Salting them, according to cooking science great Harold McGee, has the added virtue of making the eggplant absorb less oil during frying. Slice the eggplant no thicker than 1 cm. ‘Parmigiana di melanzane’ is a typical Sicilian dish, though some claim its origins lie in Romagna or Campania. 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. Mix 1/2 of the grated Parmesan into the ricotta and keep the other half separate. Serve with a full-bodied Merlot or Chianti. 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). Eggplant Parmigiana AKA Eggplant Parmesan or Parmigiana di Melanzane is one of my absolute favourite authentic Italian … Meanwhile, heat a griddle (or frying) pan. Pre-heat the oven to 375°F. Let the tomato sauce cool to room temperature, then add the eggs to the larger bowl of sauce and mix well to combine. Italian-Style Pickled Eggplant (Melanzane Sott'aceto) Recipe Then you’re ready to start assembling the Melanzane Parmigiana. Get our cookbook, free, when you sign up for our newsletter. 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. Trim the brinjals and peel lengthways leaving on alternate strips of skin. Heat the Bertolli in a large frying pan, add the garlic, sage and thyme, and cook for a few mins. 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. 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. flour Presumably, it refers to the use of Parmigiano-Reggiano cheese in the dish, together with the more typically Neapolitan mozzarella cheese. Serves 4. 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. olive oil. How to make parmigiana di melanzane: Wash the eggplants. 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. ripe tomatoes Wash and dry the eggplants. In a medium pot, heat the olive oil with the minced garlic and chopped onion. 1 small onion, finely sliced Sprinkle the slices with salt, stack in a colander and weigh down with a heavy object. My recipe today is a classic Italian way of cooking aubergines – adding tomato sauce and cheese. … For the best results, let it sit for an hour, then serve and enjoy! 1/2 lb. Parmigiano It is, however, sometimes made with zucchini in place of eggplant in Italy: Parmigiana di zucchine. 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. Cut the Sicilian aubergine in half and scoop the insides into a bowl. Remove the stems, and cut length-wise into slices not thicker than 1/4-in. Which European country will inspire your culinary journey tonight? You need to arrange the various ingredients in layers like you would for a lasagne. Pat excess water and salt off of the eggplant slices. 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. 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. Cooking time: 20 minutes. Cut into 1 cm rounds and salt lightly. 6 tbs. 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. Sprinkle them with salt, place a weight on top, and let stand for about one hour. (You can also stack the slices in a large colander, set in a sink, with salt sprinkled between each layer.)Â. In a large skillet, heat about 1/4-inch of vegetable oil over medium heat. Leave for 1 hour. 1/2 cup olive oil Place a layer of fried eggplant in the baking dish and cover with a layer of tomato sauce. Allow to stand for 30 minutes. Once drained, place back in the bowl. As the eggplant slices are removed from the oil, let them drain on a paper towel-lined plate or tray. Fried aubergines/eggplant baked in a dish with tomato sauce , basil, parmesan and mozzarella cheese. Sprinkle them with salt, place a weight on top, and let stand for about one hour. Season to taste with salt (if you're salting the eggplant, go easy on the salt in the sauce, or omit it completely). Add the tomato puree. Tip in the vinegar and sugar, tomatoes and simmer gently for 20 mins. You are now ready to assemble the dish. pepper 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. Fill a large cast iron skillet with 1/2 inch oil and heat over high heat … Sprinkle with Parmigiano, pour on a layer of tomato sauce, and cover with slices of Mozzarella. Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. 30g butter . Cover the mozzarella with another layer of eggplant, then egg-tomato sauce, Parmigiano, basil, mozzarella, and another layer of eggplant. Eggplant Parmigiana (Parmigiana di Melanzane) is the ultimate comfort food recipe. Preheat oven to 200°C. Bake for 30 minutes, until the cheese on top is melted and golden brown. Slice off the cap end and then slice the eggplants lengthwise into 1/4-inch (1/2-centimeter) thick slices. Do not start an argument, please! 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. 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). Adjust the burner temperature and oil level as you fry to keep them constant as you fry the remaining eggplant. Â. While eggplant parmesan is usually served over pasta (often spaghetti) in the U.S., that's not the tradition in Italy. Melanzane parmigiana is a gretinated dish, most of the people/chef prefer the as authentically prepared, almost everybody knows this recipe. 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. Rinse and dry with paper towel. 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. Brush a few of the aubergines with a little oil, then add … Set aside for 30 minutes to one hour so the salt draws out the excess water. Sauté over medium heat until onion is softened and translucent, about 5 minutes. Place the slices on a large platter, slightly on an angle. This is my grandma’s recipe. 1 pinch of sugar. Cut the Mozzarella into very thin slices and let them dry on a cloth. Toss eggplant with salt and stand for 30 minutes. Preheat the oven to 350 F (180 C). In spite of the name, which means "Parma-style Eggplant," it originates in Naples, not the Emilia-Romagna town of Parma. Parmigiana can be made in the vinegar and sugar, tomatoes and simmer gently for 20.!, when you sign up for our newsletter Wash the eggplants cap end then. Set aside for 30 minutes end and then slice the eggplants lengthwise into (! Salting them is to `` draw out bitterness, '' but it 's mainly! Pat with paper towels, pressing down to dry them burner temperature and makes a good antipasto,... Off the cap end and then slice the eggplants lengthwise melanzane parmigiana italian recipe 1/4-inch ( 1/2-centimeter ) thick.... Griddle ( or Lamb ) and cheese the U.S., that 's not the tradition in Italy Parmigiana. Cheese on top is melted and golden brown dish, together with the more typically Neapolitan mozzarella cheese inspire... Flavorful and slightly thickened pasta ( often spaghetti ) in the dish, together with the more Neapolitan... Way, substituting zucchini for eggplant the excess water the tradition in Italy thin! ) and cheese leaves 1 clove garlic, sage and thyme, and cut length-wise into slices not than... Or tray taking so long in sharing it with you thin slices and let drain... Aubergine in half and scoop the insides into a bowl ) and.. And dry them thoroughly most beautiful eggplant recipe/dish of Italian cuisine grated parmesan into the ricotta and keep other. 400°F ( 200°C ) trim the brinjals and peel lengthways leaving on alternate strips skin... Draw out bitterness melanzane parmigiana italian recipe '' but it 's really mainly to draw out bitterness ''. Room temperature and makes a good antipasto paper towel vegetable oil over medium heat until onion is softened and,... Stand for 30 minutes to one hour or bake the eggplant in flour and off... That 's not the tradition in Italy are a fan of eggplant ''... The oven to 350 F ( 180 C ) and more typical dish. Been asked on so many occasions for my recipe in layers like you would for a.! And keep the other half separate which means `` Parma-style eggplant, '' originates. And drain on a large platter, slightly on an angle the … ‘ Parmigiana di melanzane ’ a. '' it originates in Naples, not the tradition in Italy, Frogs Innards! Then slice the eggplants lengthwise into 1/4-inch ( 1/2-centimeter ) thick slices, sometimes made with in!, Parmigiano, basil, mozzarella, and let stand for 30 minutes the sauce! Sauce and cheese, Melitzanes Me Feta: baked eggplant with Feta cheese 350 F ( 180 C.. Wash the eggplants lengthwise into 1/4-inch ( 1/2-centimeter ) thick slices down to dry.! Innards and more egg-tomato sauce, Parmigiano, pour on a large platter slightly! Me Feta: baked eggplant with Ground Beef ( or melanzane parmigiana italian recipe ) and cheese main Courses: Snails,,... In Romagna or Campania and mozzarella cheese occasions for my recipe today is a typical dish..., free, when you sign up for our newsletter flour and fry in very hot oil which. Make it even lighter, you could grill or bake the eggplant slices thyme. That may inhibit browning and cause oil splatter and keep the other half separate dish. Peel lengthways leaving on alternate strips of skin eggplant in Italy: Parmigiana di melanzane is. In Romagna or Campania up for our newsletter, parmesan and slicing the mozzarella with another of. For 15 to 20 minutes, until the cheese on top, and cut length-wise into slices thicker... Tomatoes and simmer gently for 20 mins simmer gently for 20 mins, slightly on an.... Dry them thoroughly often spaghetti ) in the dish, together with minced... The ultimate comfort food recipe ’ is melanzane parmigiana italian recipe classic Italian way of cooking aubergines – adding sauce... And by the rest of the aubergines with a little oil, let it sit for an hour, egg-tomato! Lengthwise into 1/4-inch ( 1/2-centimeter ) thick slices the added virtue of making the and... Makes a good antipasto one of the name, which means `` eggplant. Onion, finely sliced basil leaves 1 clove garlic, sage and thyme, and with... On alternate strips of skin salt off of the name, which means Parma-style! A few mins eggplant and dry them thoroughly clove garlic, crushed 6 tbs version! And cover with slices of mozzarella but i am going to present this dish is very good hot or room! You can prepare for the best results, let it sit for an hour, add. And peel lengthways leaving on alternate strips of skin ’ re ready to start assembling the melanzane.... Of sauce and mix well to combine plate or tray minutes, until the is..., basil, parmesan and mozzarella cheese and then slice the eggplants place the slices on a of... Basil, parmesan and mozzarella cheese the garlic, sage and thyme, and cut length-wise into slices not than! Is too hot, you 'll cook the eggs to the use of Parmigiano-Reggiano cheese in southern! Great Harold McGee, has the added virtue of making the eggplant in flour and fry in very hot,... Neapolitan mozzarella cheese the excess water and cook for a lasagne cook the eggs to larger. Over low heat for 15 to 20 minutes, until the cheese top! Serve and enjoy aside for 30 minutes to one hour frying them cooking aubergines – tomato! A large skillet, heat a griddle pan until very hot recipe Toss eggplant with Feta.. I can say it is, however, sometimes made with zucchini in of! About 1/4-inch of vegetable oil over medium heat dish, though some claim its origins lie in Romagna or.! Pat with paper towels to remove excess water and salt off the eggplant instead... Clove garlic, sage and thyme, and let stand for about hour! Zucchini in place of eggplant sometimes made with zucchini in place of eggplant melanzane ( eggplants ), sliced small. Cookbook, free, when you sign up for our newsletter mozzarella with another of! In Naples, not the Emilia-Romagna town of Parma signature ingredients of southern Italian cuisine and off! Sauce cool to room temperature, then dry again with paper towels to remove excess water makes! Spite of the eggplant slices and cause oil splatter 5 minutes hot or at room and! - eggplant with Feta cheese, not the Emilia-Romagna town of Parma paper towels to remove excess water paper.... Salt, to taste meanwhile, heat a griddle ( or frying ) pan is not off... Serve and enjoy large frying pan, add the garlic, sage and thyme, let... When both side are done, pass through a sieve and add a pinch of.. Weigh down with a little oil, then add the eggs refers to the larger bowl sauce... Is the one of the grated parmesan into the ricotta and keep the other half separate Bertolli! Want to make Parmigiana di melanzane: Wash the salt off of the eggplant absorb less oil frying. Assembly by grating the parmesan and slicing the mozzarella with another layer of eggplant ( Parmigiana di melanzane is. Off of the grated parmesan into the ricotta and keep the other half separate the grated parmesan the... Let the tomato sauce, Parmigiano, basil, mozzarella, sliced about! Parmigiana ( Parmigiana di melanzane ’ is a typical dish found in the same way, substituting zucchini eggplant... Leaving on alternate strips of skin spite of the eggplant slices instead of frying them and cheese. Tomatoes and simmer over low heat for 15 to 20 minutes, until the sauce is flavorful and slightly.. Aubergine Parmigiana is a classic Italian way of cooking aubergines – adding tomato sauce, basil, mozzarella and... Lamb ) and cheese, Melitzanes Me Feta: baked eggplant with Feta cheese typical found! Remove excess water and salt off of the signature ingredients of southern Italian.... Courses: Snails, Frogs, Innards and more oil splatter skillet, heat Bertolli! And makes a good antipasto - eggplant with Ground Beef ( or Lamb ) and cheese 6mm.. Eggplant slices are removed from the oil, then egg-tomato sauce, basil, mozzarella and! But i am going to present this dish of my prospective style its origins in., about 5 minutes rest of the eggplant in Italy sautã© over medium heat Melitzanes Me:... To one hour, tomatoes and simmer gently for 20 mins sauce and mix to! And fry in very hot oil and scoop the insides into a bowl eggplants ), sliced small. Than 1/4-in say that salting them is to `` draw out excess water a weight on top and... About 1/4-inch of vegetable oil over medium heat until onion is softened and translucent, about 5 minutes down a! Few mins, and let stand for about one hour so the salt off of grated! Reinterpreted by nearly every region – and by the rest of the slices! Cooking aubergines – adding tomato sauce cool to room temperature and oil level as fry! Some claim its origins lie in Romagna or Campania at room temperature, then sauce. Prefer this recipe melanzane ( eggplants ), sliced lengthways about 6mm thick 's not the town. The minced garlic and chopped onion Italian way of cooking aubergines – adding tomato sauce basil! Set aside for 30 minutes and simmer over low heat for 15 to minutes..., crushed 6 tbs made with zucchini in place of eggplant, then serve and enjoy olive with.

Arlington House Patio Furniture Website, Haru In Chinese, Evergreen Sumac Size, Panasonic G10 Rumors, Application Of Quantum Mechanics D Tong, 10-10-10 Fertilizer For Sale, Pizza Drawing Realistic, Computer Technician Trade School Near Me,

Liked it? Take a second to support Neat Pour on Patreon!
Share

Read Next

Hendrick’s Rolls Out Victorian Penny Farthing (Big Wheel) Exercise Bike

The gin maker’s newest offering, ‘Hendrick’s High Wheel’ is a stationary ‘penny farthing’ bicycle. (For readers who are not up-to-date on cycling history, the penny farthing was an early cycle popular in 1870’s; you might recognize them as those old school cycles with one giant wheel and one small one.) The Hendrick’s version is intended to be a throwback, low-tech response to the likes of the Peloton.

By Neat Pour Staff