Melanzane Eggplant Parmesan Recipe

Traditional Eggplant Parmesan (Parmigiana di …

WEBJul 24, 2020 · Sprinkle them with a bit of fine sea salt. (see notes) Assemble the ingredients in a baking dish (9"x 7" inches) and start …

Rating: 4.3/5(3)
1. Start by cutting the eggplant in slices of 1/4 inch thickness.
2. Place them in a colander and cover each slice with rock salt. Let them drain for 30 minutes.
3. Remove the rock salt and pat the eggplants dry.
4. In the meantime, put some olive oil and the garlic in a pot, add 1.5 can of canned tomatoes and the basil. Add 1 teaspoon of sugar to remove the acidity. Let it simmer for 15 minutes (see notes).

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Melanzane alla Parmigiana (Eggplant Parmesan) Recipe

WEBFeb 22, 2023 · Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish. Layer ingredients in the baking dish in the …

Rating: 5/5(8)
1. Heat about 1 inch extra-virgin olive oil in a deep skillet over medium heat. Pat eggplant slices dry with a paper towel and fry eggplant in batches in the hot oil until golden, 2 to 3 minutes per side. Transfer eggplant to a paper towel-lined plate using a slotted spoon; season with salt.
2. Combine tomato puree (passata), 1 tablespoon olive oil, garlic, salt, and 4 basil leaves in a saucepan; simmer over medium heat for 10 minutes. Remove garlic from sauce.
3. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
4. Place a layer of fried eggplant in the baking dish and cover with a layer of tomato sauce. Top with a layer of mozzarella cheese, oregano, Parmesan cheese, and chopped basil leaves, in that order. Continue layering in the same order with remaining ingredients, ending with a layer of mozzarella cheese and a drizzle of olive oil.

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Eggplant Parmigiana (Parmigiana di Melanzane)

WEBAug 22, 2019 · Set aside. Rinse the eggplant slices under cold water and pat them dry with a kitchen towel or paper. Lightly dust them with flour, …

Rating: 5/5(54)
1. Thinly slice the eggplant/aubergines then place them in a colander. Sprinkle them lightly with salt and set them aside for 1 hour. This drains off any excess water and helps with frying.
2. Meanwhile, make the simple tomato sauce. Finely chop 1 onion and sauté in a pan with the olive oil until translucent and soft but not browned. Add the tomato passata (pureed tomatoes) and a small bunch of basil torn with your hands. Add a pinch of salt and pepper, stir then let it simmer gently for 10-15 minutes. Set aside.
3. Rinse the eggplant slices under cold water and pat them dry with a kitchen towel or paper. Lightly dust them with flour, shaking off any excess then fry them in sunflower oil for a few seconds each side, drain on kitchen paper to remove any excess oil.
4. Preheat the oven to 180°C/350F/gas mark 4. I used an 11x8 inch oval dish but a rectangle or square dish around the same size will work too e.g 10x8 inch.

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