Parmigiana di melanzane. 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. For the red sauce: Heat the olive oil in a large saucepan.
I am not talking about the obvious fights over resources or price peaks, but about the ownership of. I've made Parmigiana di melanzane many times but didn't know that to be authentic the aubergine should be egged and floured. I've just spent the afternoon, salting, flouring, egging and frying. You can cook Parmigiana di melanzane using 6 ingredients and 8 steps. Here is how you cook it.
Ingredients of Parmigiana di melanzane
- Prepare 2 of aubergines.
- It's of Vegetable oil.
- It's 400 gr of Tomato sauce.
- Prepare of Parmigiano Reggiano.
- You need of Sugar.
- You need of Salt.
I've also only recently learnt about keeping my tomato sauce ingredients very limited. Fried aubergines/eggplant baked in a dish with tomato sauce , basil, parmesan and mozzarella cheese. Eggplant Parmigiana AKA Eggplant Parmesan or Parmigiana di Melanzane is one of my absolute favourite authentic Italian recipes. Parmigiana (/ ˌ p ɑːr m ɪ ˈ dʒ ɑː n ə,-ˈ ʒ ɑː-/, 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.
Parmigiana di melanzane step by step
- Cut the aubergines along their length into thin slices. Keep them in salted water for 30 minutes if you’re not in a rush. This takes away the bitter taste. Then pat them as dry as possible.
- Shallow fry the aubergines with vegetable oil in a large wide base pan to avoid them from soaking up too much oil. You may need to top up the oil between frying the slices..
- Meanwhile preheat the oven to 200 degrees. When fried, place the aubergines on a plate with paper towel to get rid of the excess oil and pat them with paper towel..
- Put the tomato sauce in a pot. Add some sugar and salt to your taste (we add quite a bit of sugar!) and mix gently on low heat until it starts to almost boil. Add a drop of olive oil at the end..
- Put a layer of tomato sauce first. Then place the aubergines side by side on a tray. Once the first layer covers all of the tray, add the tomato sauce on top, enough to cover the first layer of aubergines. Grate enough parmesan cheese to cover this layer..
- Repeat as many times as you want depending how big your tray is and how many aubergines you have. We tend to do 2 layers.
- When you’ve put the last layer of aubergines, make sure you cover them with enough tomato sauce to avoid leaving any dry spots. Grate plenty of parmesan cheese on top..
- Place it into the oven for 15 minutes or until all the cheese melts and looks like in the picture!.
The origin of the dish is claimed by both the Southern regions. A ubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine, for the sake of linguistic consistency) is that rare and glorious thing: Mediterranean stodge. This is a classic version of parmigiana di melanzane as they would make it in Sicily. It would be eaten as a side dish there, but it's just as satisfying as a main. If you want to make it a bit more substantial, you can add a beaten egg with the grated cheese for pouring over the very top of the parmigiana—it will bake to a delicious golden crust.