For lovers of eggplant dishes this is a wonderful way to really enjoy the taste and texture of eggplants (aubergines) in a rich and tasty sauce. There are a range of recipes that are just perfect for a family meal or a dinner party.
How to Make Eggplant Parmigiana at Home
Eggplant parmigiana is a delightful dish made from grilled or fried eggplant slices inserted between layers of cheese and tomato sauce and baked.
The origin of Parmigiana style dish is claimed by both Sicily and Campania. Despite the word meaning "from Parma" (in Northern Italy), the dish is not is fact from Parma, but is a Southern Italian dish. To add to the confusion many variations have been created throughout the world, mostly by Italian immigrants. Examples of these exotic dishes developed outside of Italy, include chicken breast (Chicken Parmigiana) and veal (Veal Parmigiana) versions, which are popular dishes served by many clubs and pubs throughout Australia. The flattened meat is dipped in beaten eggs, rolled in bread crumbs and shallow-fried. It is served with a topping of marinara sauce and mozzarella. In the eggplant parmigiana recipes provided below, the eggplant is grilled or fried and added in layers with cheese and a tomato-based sauce in a casserole dish and baked in the oven. These recipes are a great way for people who love eggplant to really enjoy it.
For Lovers of Eggplants
Eggplant Parmigiana Recipe - Using eggplant covered in bread crumbs and fried
- 4 ounces (115 gm) grated Romano cheese
- 8 ounces (230 gm) sliced dry mozzarella cheese
- 1 quart marinara sauce (homemade is best)
- Bread crumbs
- 4 eggs
- general purpose flour
- 2 large eggplants
- Grape seed or Rice Bran oil, for frying
Preheat your oven to 350 degrees F (180 degrees C). Heat the oil in a Dutch oven, large saucepan or deep-fryer. Peel the eggplants and slice into medium thick slices and mix in the flour to coat. In a small bowl whisk the eggs and dip each eggplant slice and coat both sides. Then dip the slices in bread crumbs. Deep fry the eggplant slices in the hot oil (at the right temperature) and fry until golden brown. Using a rectangular or oval casserole dish or baking pan begin to add layers of marinara sauce, eggplant slices and sprinkling of cheese to the pan. Continue until you reach the top of the pan or run out of ingredients. Top with sauce and cheese mozzarella and bake for 20 to 25 minutes.
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Eggplant Parmigiana Recipe - Using Grilled Eggplant Slices
- 4 small eggplants, thinly sliced
- One jar (about 700 gm; 26 ounce) good quality Italian tomato pasta sauce
- 1/2 cup basil leaves, finely chopped
- 140 gm (5 ounce) parmesan cheese, grated
- 180 gm (6 ounce) cherry bocconcini cheese, broken in half
- 1 cup white or wholemeal breadcrumbs
- olive oil cooking spray
Preheat your oven to 200 degrees C (390 degrees F). Lightly grease a baking or casserole dish. In a bowl spray all surface of the eggplant slices with oil. Using a barbecue or stove grill eggplant on high heat, in several batches, for about 2 minutes each side until starting to brown and char and getting tender. Make three set of layers of the eggplant, pasta sauce, basil and cheese in the dish. Top with cheese and breadcrumbs and bake uncovered about for 25 to 30 minutes. When the dish starts bubbling around the edges and the top is golden its cooled and ready to serve.
Eggplant Parmigiana Recipe - Using Baked Eggplant Slices Treated with Salt and Microwaved
- 1 teaspoon vinegar
- 1 tablespoon brown sugar
- 1 x 400 gm (8 ounce) tin tomato pulp
- 1 tablespoon tomato paste
- 1 onion, finely chopped
- 1 tablespoon oil
- 1/2 cup grated mozzarella cheese
- Salt, pepper to taste
- Italian Herbs to taste or fresh basil chopped
Slice the eggplant into thin slices and transfer to a colander or sieve. Mix and coat each slide with a sprinkle of salt and allow to stand over a sink for about 30 minutes. This removes the bitterness from the eggplant (not required for some varieties). Rinse the slices well and pat dry using paper towels. Soften the slices by cooking batches of single layers in a microwave for about 30 seconds (the should becomes soft and translucent. Prepare the tomato sauce by frying the onion in the oil until transparent and starting to get soft. Add the remaining ingredients and simmer gently for 10-20 minutes until the sauce has thickened and reduced slightly. In a deep casserole dish or baking pan, make three sets of layers of the eggplant, tomato sauce and cheese in the dish. Finish with a layer of cheese and bake at 200 degrees C (390 degrees F) for about 30 minutes.