Parmigiana. Parmigiana (/ ˌpɑːrmɪˈdʒɑːnə, - ˈʒɑː -/, Italian: [parmiˈdʒaːna], also called parmigiana di melanzane [parmiˈdʒaːna di melanˈdzaːne; -ˈtsaːne] or melanzane alla parmigiana, is an Italian dish made with a shallow- or deep-fried sliced eggplant filling, layered with cheese and tomato sauce, then baked. Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft.
Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. You can have Parmigiana using 7 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Parmigiana
- It's 1 of large or 2 small aubergines.
- Prepare of Passata.
- You need 2 of mozzarella.
- You need of Basil.
- Prepare of Parmesan.
- It's of Salt.
- It's of Olive oil.
Olive oil, eggplants, tomatoes, provolone, and basil are the key components to a delicious parmigiana. Thankfully, Calabria doesn't have a shortage of any of these ingredients. Giuseppe's mother is the queen of parmigiana, in fact, this is her recipe. Eggplant Parmesan, or eggplant parmigiana, is one of those classic Italian-style comfort foods most people enjoy.
Parmigiana instructions
- Wash and slice aubergines. Dry well both sides using kitchen roll..
- Cook on a grill pan, or frying pan in a little olive oil until brown on both sides.
- Chop mozzarella and basil and start layering in a roasting tray, passata, mozzarella, basil, Parmesan, salt.
- Continue layering.
- Top with a bit of passata and Parmesan. Cook at 180 for about 40 mins. Leave to cool a bit and enjoy :).
Much like lasagana, this is a casserole dish made of different layers, but here the star is globe eggplant and there is no pasta involved. Layers of goodness and flavor with such familiar ingredients. Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. Aubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine, for the sake of linguistic consistency) is that rare and glorious thing: Mediterranean stodge. Chicken Parmigiana (Pollo alla parmigiana in Italian) is also known in Australia as a Parm, Parma, or Parmi.