Better is Ed Schneider's method, in which he drizzles the slices with oil and bakes them until softer. While eggplant parmesan is usually served over pasta (often spaghetti) in the U.S., that's not the tradition in Italy. Meanwhile, heat a griddle (or frying) pan. Now just read my version, then at my signal unleash hell and tell me which is your version for melanzane alla parmigiana, or at least which would be your last meal. This makes them meltingly soft, and gives the dish a quite outrageous richness – oil actually spills out of Anna del Conte's parmigiana as I cut into it (which does not, I must admit, lose it many fans). After this time, rinse all your slices under running water and arrange them on a towel. If you make one of our recipes, snap a pic and hashtag it, COPYRIGHT © 2009-2019 Juls' Kitchen - All Rights Reserved | IT01445010521 |. It's made with tomato, aubergine and vegetarian mozzarella, and garnished with parmesan-style cheese. Deep fry the eggplants in batches. Oh, Sandra! Ho preferito fare le melanzane grigliate per non appesantire troppo il pranzo ed infine ho cosparso l’ultima strato con il pane grattugiato. A questo punto dovreste avere tutto quello che vi occorre, quindi passate alla composizione. Let them brown on both sides, it takes about 5 minutes. Serve the parmigiana warm or, even better, let it cool down completely and warm it again in the evening or the next day, it will be even more tasty. Yummmm! Make the tomato sauce. If you had not yet understood, the aubergine parmigiana, or as we call it the melanzane alla parmigiana, is my favorite dish, as Lost in Translation is my favorite movie and Bruce Springsteen my favorite singer: they hold a special place in my heart. Oh and I was also running low on olive oil so I used barely any oil and a hot cast iron skillet for the initial cooking step. Put the cooked slices on paper towel to drain. Tear the basil leaves and stir into the sauce at the end of simmering. Unreal! What do you think about such a change ? Tip in the tomatoes, vinegar and sugar, and gently simmer for 20-25 mins until thickened a little. I just realised I forgot the eggs, and I only used 3 eggplants and a 400g tin of tomato purée (Family of 4) but it turned out amazing! La parmigiana di melanzane alla napoletana è sempre un gran bel piatto! Jamie Oliver chargrills his aubergine slices on a smoking hot griddle pan, which looks very pretty, but gives a disappointingly dry result. thank you so much Dusan! Hello Paul, thank you so much for your comment. So happy that my recipe has traveled so far, and now has another family! savoury dishes rule! The eggplant slices were getting dark. Dear Paul, this makes me incredibly happy! Preheat the oven to 350 F (180 C). Per la scelta dei formaggi invece potete optare per del caciocavallo, come si fa in Sicilia, o in Calabria. Italian Baked Eggplant with Parmesan (Parmigiana di Melanzane) Servings Per Recipe: 8 Calories: 591.9 % Daily Value * protein: 35.1g 70 %. I’m new to cooking, and your explanations were perfect! Give the eggplant slices a final pat with paper towels to remove excess water that may inhibit browning and cause oil splatter. Very easy to make and well worth the time! Pat them dry. Once again, thanks a lot and keep it up! Cover the mozzarella with another layer of eggplant, then egg-tomato sauce, Parmigiano, basil, mozzarella, and another layer of eggplant. Ma ora preparate insieme a noi una succulenta parmigiana di melanzane! Top with tomato sauce, a few pieces of mozzarella and a lot of Parmigiano. Hello Clarisa, I love Cakes, it’s really nice! Place a layer of fried eggplant in the baking dish and cover with a layer of tomato sauce.