Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, parmigiana di melanzane. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Parmigiana di melanzane is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Parmigiana di melanzane is something which I have loved my whole life. They are nice and they look wonderful.
It is certain that food is the number one, or maybe number two, cause for wars and bitter disputes. I am not talking about the obvious fights over resources or price peaks, but about the ownership of. Heat the oil in a large frying pan (or wide saucepan), add the garlic, thyme and sage, and cook gently for a few mins.
To get started with this recipe, we must first prepare a few components. You can have parmigiana di melanzane using 6 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Parmigiana di melanzane:
- Make ready 2 aubergines
- Make ready Vegetable oil
- Make ready 400 gr Tomato sauce
- Prepare Parmigiano Reggiano
- Make ready Sugar
- Make ready Salt
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. The origin of the dish is claimed by both the Southern regions of. Le parmigiana di melanzane, conosciuta anche semplicemente come parmigiana, Parmigiana 'e mulignane in Campania o Parmiciana o Patrociane in Sicilia, è da sempre una delle ricette più apprezzate della cucina italiana. Un preparazione semplice a base di melanzane, pomodoro, basilico e formaggio: pochi ingredienti per un piatto saporito e colorato..
Steps to make Parmigiana di melanzane:
- 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!
La parmigiana di melanzane è una delle ricette più amate ed apprezzate in tutta Italia. Tipica soprattutto del sud, dalla Campania (Parmigiana 'e mulignane) alla Sicilia si trovano numerose varianti di questo piatto. C'è chi la fa solo con il parmigiano, chi mette la mozzarella, chi il caciocavallo, chi la provola, chi sbuccia le melanzane e chi no, chi le frigge con uovo e farina, c'è chi. Come fare la parmigiana di melanzane classica. Lavate le melanzane, asciugatele e sbucciatele.
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