Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, melanzane alla parmagiana (aubergine parmigiana). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
This classic northern Italian recipe is a great way to serve aubergines. A recipe for melanzane alla parmigiana, aubergine or eggplant parmigiana: fried aubergines baked in the oven with cheese and tomato. If I were to go on a space mission and I had to eat the last meal on Earth before a diet of colorful pills, I would choose a lavish aubergine parmigiana, even if I were.
Melanzane alla Parmagiana (Aubergine Parmigiana) is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Melanzane alla Parmagiana (Aubergine Parmigiana) is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook melanzane alla parmagiana (aubergine parmigiana) using 14 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Melanzane alla Parmagiana (Aubergine Parmigiana):
- Take 3 large aubergines
- Prepare Olive oil
- Prepare 1 onion, peeled and finely chopped
- Take 1/2 bulb spring garlic, or 1 clove of regular garlic, peeled and finely sliced
- Get 1 heaped teaspoon dried oregano
- Take 2 x400 g good-quality tinned plum tomatoes, or 1kg fresh ripe tomatoes
- Prepare sea salt
- Prepare freshly ground black pepper
- Take 1 little wine vinegar
- Get 1 large handful fresh basil
- Get 3 large handfuls Parmesan cheese, freshly grated
- Get 2 handfuls dried breadcrumbs
- Make ready 1 little fresh oregano, leaves chopped
- Get 150 g buffalo mozzarella, optional
Our melanzane parmigiana is the perfect comfort food. Cut the aubergines lengthways into ½ cm thick slices, brush both sides with olive oil and season. Le melanzane alla parmigiana rappresentano uno dei piatti meglio riusciti della tradizione mediterranea e hanno il grosso vantaggio di poter essere preparate in anticipo per poi essere cotte al forno, prima di servirle calde e filanti. Pour the flour into a wide casserole dish.
Instructions to make Melanzane alla Parmagiana (Aubergine Parmigiana):
- Remove the stalks from the aubergines, slice them up into 1cm thick slices, and put to one side.
- Whether you’re using a griddle pan or a barbecue, get it really hot. Meanwhile, put 2 or 3 lugs of olive oil into a large pan on a medium heat.
- Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion is soft and the garlic has a tiny bit of colour.
- If you’re using tinned tomatoes, break them up, and if you’re using fresh tomatoes (which will obviously taste sweeter and more delicious, if they’re in season), very quickly prick each one and put them into a big pan of boiling water for 40 seconds
- Remove from the pan with a slotted spoon and put them into a bowl of cold water for 30 seconds, then remove the skins, carefully squeeze out the pips and cut up the flesh.
- Add the tomato flesh or tinned tomatoes to the onion, garlic and oregano. Give the mixture a good stir, then put a lid on the pan and simmer slowly for 15 minutes.
- Meanwhile, grill the aubergines on both sides until lightly charred – you may have to do them in batches, as they probably won’t all fit into your griddle pan in one go.
- As each batch is finished, remove them to a tray and carry on grilling the rest until they’re all nicely done.
- When the tomato sauce is reduced and sweet, season it carefully with salt, pepper and a tiny swig of wine vinegar, and add the basil. You can leave the sauce chunky or you can purée it.
- Get yourself an earthenware type dish (25 x 12–15cm). Put in a small layer of tomato sauce, then a thin scattering of Parmesan, followed by a single layer of aubergines.
- Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.
- Toss the breadcrumbs in olive oil with a little freshly chopped oregano and sprinkle them on top of the Parmesan.
- Place the dish in the oven and bake at 190°C/375°F/gas 5 for half an hour until golden, crisp and bubbly.
- It’s best eaten straight away, but it can also be served cold.
Whisk in salt and black pepper. Dredge the aubergine slices in the flour, and then fry them in the hot. Parmigiana (/ˌpɑːrmɪˈdʒɑːnə, -ˈʒɑː-/, Italian: [parmiˈdʒaːna], also called parmigiana di melanzane [parmiˈdʒaːna di melanˈdzaːne; -ˈtsaːne] or melanzane alla parmigiana. La parmigiana di melanzane è una delle ricette italiane più famose e amate, si prepara specialmente al sud Italia con tante e golose varianti! Aubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine, for the sake of linguistic consistency) is that rare and glorious thing: Mediterranean stodge.
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