Authentic Eggplant Parmesan Food

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EGGPLANT PARMIGIANA



Eggplant Parmigiana image

I really think this is what I would eat for my last meal on Earth. It's so simple and, when done right, sublime. I cannot stop eating this!

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h45m

Yield 4 and 6 servings

Number Of Ingredients 20

1/4 cup extra-virgin olive oil
3 medium yellow onions, peeled, halved, and cut into thin slices
6 cloves garlic, peeled and grated
Kosher salt
1 tablespoon crushed red pepper flakes
1 tablespoon granulated sugar
3 (28-ounce) cans San Marzano whole plum tomatoes
2 medium eggplants, washed and cut into 1/2-inch thick rounds (about 2 1/2 pounds)
1/2 cup all-purpose flour
Freshly ground black pepper
5 large eggs
3 tablespoons whole milk
4 cups Italian-style breadcrumbs
1 tablespoon dried oregano
1 tablespoon fresh thyme leaves
Vegetable oil, for frying, as needed, about 1 1/2 to 2 cups
1 1/2 pounds mozzarella cheese, cut into thin slices
1/2 cup grated Parmesan
1 pound provolone cheese, grated
2 handfuls fresh basil, leaves only, torn

Steps:

  • For the tomato sauce: In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and season with salt and red pepper flakes. Cook until the onions become translucent, 3 to 5 minutes. Add the sugar and the canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook 10 to 15 minutes over medium heat, stirring from time to time. Taste for seasoning, the tomatoes should be fairly broken down and the flavors coming together. Cook for another few minutes if the tomatoes still taste like they need a little more time to break down. Set aside to cool.
  • For the eggplant (this step is optional, leave it out if you have limited time): Arrange the eggplant rounds in a single layer on 2 baking sheets. Sprinkle with salt on both sides of each slice and allow it to sit for about 1 hour. Salting it draws out the liquid and bitter flavor. After an hour, rinse with cold water and dry them thoroughly with a kitchen towel.
  • Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk together the eggs and milk and season with salt and pepper. In a third bowl, combine the breadcrumbs with the oregano and fresh thyme leaves and season with salt and pepper. Dip each eggplant slice in the flour and shake off any excess. Then, dip in the egg mixture, and finally in the breadcrumbs. Make sure to coat both sides of each slice of eggplant. Arrange them in single layers on the baking sheets.
  • In a large skillet, pour enough oil to accumulate about 1/2-inch in the bottom. Heat the oil until it begins to smoke lightly (alternatively, test with a thermometer and wait until the oil registers between 380 degrees F and 400 degrees F). Use a pair of kitchen tongs to add a single layer of the eggplant to the pan. Cook them until they are golden brown, about 2 minutes on each side. Remove from the oil and transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the others cook. Season lightly with salt. Take care to reheat the oil back up to temperature before adding another batch of slices to the pan.
  • Preheat oven to 350 degrees F.
  • To assemble: In a 9 by 13-inch flameproof baking dish, spoon about 1/4 of the tomato sauce on the bottom. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. Top with about 1/3 of the mozzarella slices. Sprinkle with about 1/4 of the Parmesan and provolone cheeses. Top with a layer of torn basil leaves. Spoon sauce and repeat the layering 2 more times to make 3 layers. End with the remaining mozzarella. Carefully press the layers down firmly into the dish once assembled. Place the dish in the top part of the oven and cook until the cheese is melted and bubbly, 35 to 40 minutes. For extra browning, put the dish under the broiler for a minute or two just before serving to get an extra brown cheesy top. I always nibble on a bit of that before sharing it with my friends!

GRANDMA'S ITALIAN EGGPLANT PARMIGIANA



Grandma's Italian Eggplant Parmigiana image

This heirloom Italian family recipe came stateside with my grandmother when she immigrated from Italy. Growing up in a house that had Italian sauce being made every Sunday, this eggplant was always a favorite. Using good quality ingredients is critical for this recipe. It is very time consuming and laborious. It would be a shame to invest all of this time and effort with inferior ingredients only to be let down when you eat it later.

Provided by Daddy's Kitchen

Categories     World Cuisine Recipes     European     Italian

Time 9h35m

Yield 12

Number Of Ingredients 11

2 medium Italian eggplants, peeled and cut into 1/4-inch slices
2 cups all-purpose flour, sifted
3 tablespoons sea salt, or to taste
1 tablespoon ground black pepper, or to taste
5 eggs, room temperature
3 tablespoons water, room temperature
½ cup extra-virgin olive oil, or as needed
2 cups freshly grated Pecorino-Romano cheese, divided
40 ounces Italian-style tomato sauce
2 cups freshly grated Parmesan cheese
30 ounces freshly grated mozzarella cheese

Steps:

  • Lay eggplant slices on top of paper towels and sprinkle with sea salt to draw out moisture. Cover with additional paper towels. Let sit, 8 hours to overnight.
  • Place flour into a 1-gallon plastic zip-top bag. Sprinkle salt and pepper into the flour and shake the bag to mix. Place 6 eggplant slices into the bag, seal, and shake to coat.
  • Beat eggs and water together using a fork in a small bowl. Season with salt and pepper.
  • Heat 2 inches of oil over medium-high heat in a 10-inch cast iron skillet. Line baking sheets with paper towels to drain eggplants after frying.
  • Shake excess flour from eggplant slices and place into egg mixture, turning to ensure both sides are coated. Allow excess egg mixture to drip off before placing slices into the hot oil. Fry until slightly golden, 2 to 3 minutes per side. Transfer to the paper towel-lined baking sheets. Sprinkle with 1 tablespoon Pecorino Romano cheese. Repeat process until all eggplant slices are fried. Let cool slightly, about 5 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Pour a small amount of tomato sauce into the bottom of a 9x13-inch baking pan to cover. Place 1/3 of the eggplant slices over sauce, slightly overlapping them. Sprinkle 1/3 of the remaining Pecorino-Romano cheese and Parmesan cheese evenly over the slices. Cover with a light layer of sauce. Sprinkle 1/3 of the mozzarella cheese over sauce. Repeat for a total of 3 layers.
  • Bake in the preheated oven until bubbly, about 40 minutes. Remove from the oven and let cool for 10 minutes to set.

Nutrition Facts : Calories 568.9 calories, Carbohydrate 33.1 g, Cholesterol 145.9 mg, Fat 32.7 g, Fiber 5.3 g, Protein 35.6 g, SaturatedFat 14.8 g, Sodium 2463.2 mg, Sugar 7.9 g

EGGPLANT PARMESAN



Eggplant Parmesan image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Yield about 4 to 6 main course servi

Number Of Ingredients 22

2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
Kosher salt, as needed, plus 1 tablespoon
5 cups fresh breadcrumbs
1 tablespoon dried oregano
1 tablespoon dried thyme
Freshly ground black pepper
Vegetable oil for frying
All-purpose flour for dredging
6 large eggs, beaten
2 tablespoons whole milk
Olive oil, as needed
7 cups QUICK MARINARA SAUCE, recipe follows
2/3 cup grated Parmesan, divided
1 pound fresh mozzarella, thinly sliced
3 tablespoons extra-virgin olive oil
1/2 medium onion, diced (about 1/3 cup)
5 cloves garlic, chopped
7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped
2 sprigs of fresh thyme
2 sprigs of fresh basil
1 tablespoon kosher salt
Freshly ground black pepper

Steps:

  • Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
  • Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
  • In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.
  • Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
  • In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
  • Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.
  • Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.
  • Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
  • Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
  • Yield: about 3 1/2 cups
  • Copyright 2001 Television Food Network, G.P. All rights reserved

TRADITIONAL EGGPLANT PARMIGIANA



Traditional Eggplant Parmigiana image

Layers of rich red sauce, meaty fried eggplant, and melted cheese... Are you hungry yet? Our method for eggplant parmigiana is sure to satisfy.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 2h

Number Of Ingredients 10

2 medium eggplants (1 1/2 pounds total), cut into 1/4-inch rounds
Coarse salt and pepper
2 cans (28 ounces each) whole peeled tomatoes, pureed
3 cloves garlic, smashed and peeled
1 1/2 cups plain dried breadcrumbs
1/2 cup grated Parmesan or Pecorino Romano (2 ounces), divided
1 cup all-purpose flour
3 large eggs, lightly beaten
1 cup vegetable oil
1 pound fresh mozzarella, thinly sliced

Steps:

  • In a colander, toss eggplant with 2 teaspoons salt. Let stand 30 minutes. Arrange slices in a single layer on a dish towel and roll up tightly to extract excess water.
  • Meanwhile, in a medium pot, bring tomatoes and garlic to a boil. Reduce heat and cook at a rapid simmer until thickened, 30 minutes.
  • In a shallow dish, combine breadcrumbs and 1/4 cup Parmesan; season with salt and pepper. Put flour and eggs in two more shallow dishes. Coat eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Coat with breadcrumbs.
  • Preheat oven to 400 degrees. In a large straight-sided skillet, heat oil over medium-high (a few breadcrumbs should sizzle when added). In batches, fry eggplant until golden brown and tender, 2 to 3 minutes per side. Drain on a paper-towel-lined baking sheet.
  • Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Top with half the eggplant, overlapping slices slightly, 2 cups sauce, and half the mozzarella. Repeat with remaining eggplant, sauce, and mozzarella, then sprinkle with remaining 1/4 cup Parmesan.
  • Bake until sauce is bubbling and cheese is golden, about 30 minutes. Let cool 15 minutes before serving.

Nutrition Facts : Calories 447 g, Fat 25 g, Fiber 7 g, Protein 28 g, SaturatedFat 4 g

AUTHENTIC EGGPLANT PARMESAN



Authentic Eggplant Parmesan image

This recipe came straight from Italy, brought here by the Daddario family. I have tried many Eggplant Parmesan dishes, but none compare to this one, a taste of Italian Heaven!

Provided by AZ Food Critic

Time 4h30m

Yield 8 squares, 6-8 serving(s)

Number Of Ingredients 15

1/4 cup olive oil
4 garlic cloves, minced (3 tablespoons)
1 large onion, finely chopped
1 (29 ounce) can tomato sauce
1 (15 ounce) can tomato sauce
1 (4 ounce) can tomato paste
1 1/2 cups white wine (optional)
3 teaspoons italian seasoning
olive oil (for frying)
2 large eggplants, peeled and sliced into 1/4 inch round disks
2 eggs
1/4 cup milk
3 cups Italian style breadcrumbs
4 cups mozzarella cheese (shredded)
1 cup fresh parmesan grated cheese

Steps:

  • For sauce (Gravy):.
  • In a Dutch oven or large size sauce pan, add oil, on medium heat. Add garlic and onions, sauté' until tender. Add tomato sauce, tomato paste, and wine, if using, and Italian seasoning. Mix well, and bring to a boil, then reduce heat to a simmer. Cover and simmer for 4 - 4 1/2 hours, stirring occasionally.
  • For eggplant:.
  • In a large size skillet, add olive oil (enough to cover bottom about 1" deep). Heat on medium. Peel eggplant, then slice them into 1/4" round disks. In two small bowls or pie plates, add bread crumbs to one, and eggs and milk to the other, beat egg mixture well. Dip each eggplant disk into egg mixture then into bread crumbs, coat completely. Place gently into hot oil. Fry to a golden brown on both sides, drain on paper towels. Repeat until all the eggplant are breaded and fried to a golden brown. Set aside.
  • Preheat oven to 350 degrees F.
  • Assemble:.
  • In a 13x9x2 ungreased baking dish, add about 1 to1 ½ cups sauce (gravy) to bottom of pan, spread sauce (gravy) evenly in baking dish.
  • Cover sauce (gravy) with one even layer of breaded eggplant, spread 1 cup mozzarella cheese evenly over eggplant, sprinkle with 1/3 cup parmesan cheese. Repeat two more times, ending with parmesan cheese. Bake uncovered for 45 minutes. Let set for 10 minutes before cutting. Cut into 8 pieces. Serve hot.

Nutrition Facts : Calories 732.3, Fat 36, SaturatedFat 15.5, Cholesterol 134.5, Sodium 2327.6, Carbohydrate 71, Fiber 13, Sugar 20.8, Protein 35.7

EGGPLANT PARMIGIANA



Eggplant Parmigiana image

This simple recipe only requires a few ingredients and is so simple to make you'll wonder why you've never done it before.

Provided by em_macaussie

Time 1h30m

Yield Makes 6 slices

Number Of Ingredients 5

2 eggplants
1 can tomatoes
2 balls mozzarella
2 tsp crushed garlic
2 tbs grated Parmesan cheese

Steps:

  • Pre-heat a fan forced oven to 180 degrees celcius. Rub a lasagne dish with olive oil. Slice the eggplant into thin slices. Sprinkle with salt and leave for five minutes before patting them down with paper towel to remove any moisture. .
  • Line the bottom of the lasagne dish with one layer of eggplant. Spoon over enough tomatoes to cover, sprinkling over a little bit of the garlic. Repeat with all the eggplant and tomatoes to create your layers. Wrap tightly with foil and bake for 45 mins or until tender.
  • Remove from the oven and top with slices of mozzarella. Sprinkle with the Parmesan cheese and place back in the oven for a further 15 minutes or until golden brown.

GRANDMA'S BAKED EGGPLANT PARMESAN



Grandma's Baked Eggplant Parmesan image

My grandmother's easy Baked Eggplant Parmesan is a delicious vegetarian dinner with just 15 minutes of prep!

Provided by Blair Lonergan

Categories     Dinner

Time 55m

Number Of Ingredients 9

3 tablespoons melted butter
½ cup Corn Flakes cereal crumbs
¼ cup grated Parmesan cheese
½ teaspoon salt
Dash of pepper
1 small eggplant
1 egg, beaten
1 cup marinara sauce
2 ounces (½ cup) shredded mozzarella cheese

Steps:

  • Preheat oven to 400°F (200°C).
  • Pour melted butter into an 11 x 7-inch baking dish. Set aside.
  • Place egg in a shallow dish. Set aside.
  • In a separate shallow dish, combine Corn Flakes crumbs, Parmesan cheese, salt, and pepper. Set aside.
  • Peel eggplant and cut into ¾-inch thick slices. Dip each slice in egg and coat with crumb mixture. Place in a single layer in the prepared baking dish.
  • Bake for 20 minutes; flip the slices over, and bake for an additional 15 minutes.
  • Pour marinara sauce over eggplant and top with mozzarella cheese. Bake for 3-5 more minutes, or until cheese is melts.

Nutrition Facts : ServingSize 1 /4 of recipe, Calories 262.9 kcal, Carbohydrate 21.6 g, Protein 10.4 g, Fat 16.1 g, SaturatedFat 8.5 g, Cholesterol 82 mg, Sodium 792.2 mg, Fiber 3.9 g, Sugar 4.6 g

AUTHENTIC EGGPLANT PARMESAN



Authentic Eggplant Parmesan image

Eggplant parmesan is a layered casserole of eggplant (specially prepared), mozarella cheese, parmesan cheese, marinara sauce or meat sauce...This recipe has been in my family for generations and you will know why when you give it a try. *Note: This is a great make ahead/freeze recipe!

Provided by nascargal20

Categories     One Dish Meal

Time 1h20m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 8

1 large eggplant, sliced peeled (optional)
3 -4 cups of preferrably homemade marinara sauce or 3 -4 cups meat, sauce
3 whole eggs, beaten
1 2/3 cups seasoned flour
2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
salt & pepper
garlic powder

Steps:

  • Preheat oven to 350deg. Generously grease a 13 X 9 inches baking dish. Beat eggs in a shallow bowl. In another shallow bowl place flour, salt, pepper and garlic powder-mix well to combine. Slice eggplant 1/4" thick and leave in a bowl of cold, salted water until ready to use. Drain eggplant but do not "dry". Dip eggplant slices in seasoned flour first, then egg and fry in large skillet until lightly browned on both sides. Lay on a platter until all eggplant slices are fried. Place 1 cup of sauce in bottom of baking dish and begin layering with eggplant, sauce and cheeses until finished. Bake covered for approxi-mately 30 minutes. Remove foil, sprinkly generously with additional mozarella cheese and fresh torn basil and return to oven for 10 more minutes until cheese is getting slightly browned and bubbly. Serve as a main dish with garlic toast and fresh green salad or use as a side dish with meat or pasta. Delish!

Nutrition Facts : Calories 578.4, Fat 23, SaturatedFat 10.3, Cholesterol 208.4, Sodium 1402.1, Carbohydrate 62.6, Fiber 2.2, Sugar 17.7, Protein 28.6

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Calories 442 per serving
Category Main Course
  • Thinly slice the eggplant/aubergines then place them in a colander. Sprinkle them lightly with salt and set them aside for 1 hour. This drains off any excess water and helps with frying.
  • Meanwhile, make the simple tomato sauce. Finely chop 1 onion and sauté in a pan with the olive oil until translucent and soft but not browned. Add the tomato passata (pureed tomatoes) and a small bunch of basil torn with your hands. Add a pinch of salt and pepper, stir then let it simmer gently for 10-15 minutes. Set aside.
  • Rinse the eggplant slices under cold water and pat them dry with a kitchen towel or paper. Lightly dust them with flour, shaking off any excess then fry them in sunflower oil for a few seconds each side, drain on kitchen paper to remove any excess oil.
  • Preheat the oven to 180°C/350F/gas mark 4. I used an 11x8 inch oval dish but a rectangle or square dish around the same size will work too e.g 10x8 inch.


15 EGGPLANT PARMESAN RECIPES - THE SPRUCE EATS

From thespruceeats.com
Estimated Reading Time 5 mins
  • Classic Eggplant Parmesan. This classic eggplant parmesan recipe will make its way into your regular rotation once you taste the first bite. Sliced fresh mozzarella gives it a gooey, cheesy texture that shredded mozz just can't replicate, and either seasoned or plain bread crumbs will work to add perfect crunch.
  • Gluten-Free Eggplant Parmesan. You don't have to give up eggplant parmesan if you can't eat gluten. Just swap the breadcrumbs for gluten-free flour. This recipe also includes mushrooms and green pepper, for additional flavor and texture.
  • Vegan Eggplant Parmesan. No one will miss the animal products in this satisfying vegan eggplant Parmesan. Soy or other nondairy cheese, silken tofu, tahini, and nutritional yeast contribute to that savory, cheesy flavor you love, while still being perfect for vegans or those avoiding dairy.
  • Slow Cooker Eggplant Parmesan. Eggplant gets coated in breadcrumbs and then sautéed before layering in the slow cooker to create a lovely, hands-off eggplant parmesan.
  • Eggplant and Tomato Casserole. This eggplant casserole tastes very similar to eggplant parmesan, but just without the name (or the breading). You don't dredge the eggplant in breadcrumbs like in other recipes, so this one has fewer carbs than the traditional preparation and is naturally gluten-free.
  • Authentic Eggplant Parmigiana. This authentic eggplant parmigiana comes straight from Italy, where the eggplant doesn't get breaded before assembling the layers.
  • Stuffed Eggplant with Beef. If you like your eggplant with a little extra heft, try this stuffed eggplant with ground beef, tomato sauce, and cheese. It tastes similar to eggplant parmesan, but with the addition of beef.
  • Greek-Style Stuffed Eggplant. This stuffed eggplant recipe tastes like a cross between eggplant parmesan and the Greek moussaka. Eggplants get halved and stuffed with cheese, tomatoes, garlic, spices, and some ground beef.
  • Eggplant Lasagna with Ricotta. Some people serve eggplant parmesan with a side of pasta. With this eggplant lasagna with ricotta, you can have both in one delicious dish.
  • Baked Eggplant with Feta. Give your eggplant parmesan a Greek accent by swapping out the mozzarella for feta in these easy eggplant boats. Use the long, slender ones often labeled "Italian eggplants" for this recipe, which don't have the signature bitterness that you sometimes find in other types.


AUTHENTIC EGGPLANT PARMESAN {A MEATLESS MONDAY RECIPE
Authentic eggplant parmesan starts with fried eggplant slices breaded in flavorful Italian seasoned breadcrumbs and parmesan cheese, then layered in marinara sauce and …
From themountainkitchen.com
Cuisine Italian, Meatless Monday, Vegetarian
Total Time 1 hr 45 mins
Category Main Course
Calories 387 per serving
  • Meanwhile, make a breading station for the eggplant to be battered before frying. You’ll need three plates or shallow bowls:Dish One: Combine breadcrumbs, ¼ cup Parmesan, oregano, basil, and cayenne.Dish Two: Crack the eggs and lightly beat.Dish Three: Add the flour.
  • After the 30 minute salting, rinse the salt off the eggplant. Blot the rinsed eggplant slices with a paper towel to dry them.Coat each eggplant slice in the flour, shaking off any excess flour. Next, dip each slice into the egg and then into the breadcrumb mixture.Set coated eggplant aside on a plate. Let the eggplant sit for at least ten minutes so that the batter will adhere to the slices better when frying.
  • Heat olive oil in a large non-stick skillet over medium-high heat. When the oil is hot, carefully add the eggplant to the pan. Fry two to four slices at a time. Do not overcrowd the pan or the eggplant will become soggy.


TRADITIONAL EGGPLANT PARMESAN RECIPES | EGGPLANT PARM
Traditional Eggplant Parmigiana ingredients. Traditional Eggplant Parmigiana is a mix of Mediterranean ingredients combined together to give life to a hearty meal. Let’s learn …
From italiankitchenconfessions.com
4/5 (2)
Total Time 3 hrs
Category Main Course
Calories 361 per serving
  • In the meantime, put some olive oil and the garlic in a pot, add 1.5 can of canned tomatoes and the basil. Add 1 teaspoon of sugar to remove the acidity. Let it simmer for 15 minutes (see notes).


EGGPLANT PARMESAN: THE TRADITIONAL RECIPE - LA CUCINA ITALIANA
Method: Slice and salt the eggplants. Leave them in a colander, covered with a weight, to extract excess liquid for 30 minutes. Then dry the eggplants slices with a clean paper towel and dip them in flour. Fry in hot oil and drain on paper towels once cooked on both sides. Spread 2 tablespoons of tomato sauce on an ovenproof baking dish.
From lacucinaitaliana.com
Estimated Reading Time 2 mins


EGGPLANT PARMESAN (PARMIGIANA DI MELANZANE) RECIPE
Eggplant Parmesan (Parmigiana di melanzane), is a true classic Italian dish that has become immensely popular around the world. So much so, it has spawned other versions of "Parmesan"-style dishes that don't really exist in Italy (or at least not under this name), such as chicken Parmesan and veal Parmesan. It is, however, sometimes made with zucchini in place …
From thespruceeats.com
4.3/5 (171)
Total Time 1 hr 30 mins
Category Dinner, Entree, Side Dish
Calories 621 per serving


PARMIGIANA DI MELANZANE (EGGPLANT PARMESAN) - MEMORIE DI ...
Some recipes for Eggplant Parmesan call for baking the dish in a moderately slow oven and for a longer period, from 45 minutes up to an hour, raising the temperature at the very end if necessary to brown the top. The advantage of this method is that you are less likely to burn the top. This dish can play many roles in an Italian meal. It can serve as an antipasto, as part …
From memoriediangelina.com
Reviews 1
Total Time 2 hrs
Estimated Reading Time 7 mins


EGGPLANT PARMESAN RECIPE: EASY CLASSICAL RECIPE
How To Make Eggplant Parmesan: The Authentic Recipe. See also: Pasta Alla Norma Recipe: Easy And Tasty Sicilian Recipe; Focaccia Recipe Easy Authentic with Olives, Tomatoes & Rosemary! 20 Homemade Bread Recipes You Need To Be Baking; How To Make Eggplant Parmesan. Prep Time: 45 minutes. Cook Time: 30 minutes. Rest: 1 hour. Total …
From the-bella-vita.com
4.3/5 (10)
Category Recipes
Cuisine Italian
Total Time 2 hrs 15 mins


HEALTHY AUTHENTIC ITALIAN EGGPLANT PARMIGIANA (SUPER EASY ...
Heat up about 2 more tbsp of olive oil in a pan and fry the eggplants for about 2-3 minutes on each side. Take out and set aside. Take an oven safe dish and place one layer of the fried eggplant at the bottom. Cover with tomato sauce, half of each, the parmesan and the mozzarella cheese on top, then repeat.
From feelfood.club
Cuisine Italian
Category Main Course, Side Dish
Servings 4
Total Time 1 hr 30 mins


EASY, HEALTHIER BAKED EGGPLANT PARMESAN - HEATHER MANGIERI ...
This recipe makes 6 large pieces, or 6 servings. One serving of healthier baked eggplant parmesan has 450 calories, 49 grams of carbohydrates, 5 grams of fiber, 31 grams of protein, 16 grams of fat, 6 grams of saturated fat, 140 milligrams of cholesterol and 1,320 milligrams of sodium. It also provides 15% of the daily value for potassium, 60% ...
From heathermangieri.com
5/5 (1)


PARMIGIANA AUTHENTIC RECIPE | TASTEATLAS
Preparation. 1. Wash the eggplants, cut the stems off and slice them lengthwise into about 1/2 inch (1.2 cm) thick slices; sprinkle with salt and drain in a colander for about 30 minutes. Once they're drained, pat dry the eggplant slices with a kitchen paper towel, and fry them in sizzling hot oil until golden brown.
From tasteatlas.com
4.7/5 (29)
Servings 4
Cuisine Italian
Category Casserole


A LITTLE EGGPLANT PARM - A NEWSLETTER
A LITTLE EGGPLANT PARM serves 2. This is a small eggplant parm, as advertised. If you’d like to serve 4-6 people or are extremely into leftovers, you can easily double the rest of this recipe (you would then use all of the sauce and just bake it in a 2-quart vessel). 1 large globe eggplant (about 2 pounds), sliced about ½”-¾” thick
From anewsletter.alisoneroman.com
Is Accessible For Free True


HOW TO MAKE AUTHENTIC EGGPLANT PARMESAN | HOW ... - PINTEREST
This hearty eggplant casserole can serve as a meatless entree. The combination of eggplant, tomato sauce, and cheese is wonderful! Just gonna leave this right here. Melt-in-your-mouth eggplants, creamy ricotta, parmesan and tomato sauce come together in this delicious meatless eggplant casserole that just screams summer.
From pinterest.com
Estimated Reading Time 50 secs


AUTHENTIC EGGPLANT PARMESAN RECIPE | ITALIAN FOOD ONLINE STORE
Italian Food Online Store offers the opportunity to try authentic eggplant parmesan recipe at home! Enjoy the traditional eggplant parmesan with us today! In the Naples region, toward the bottom of the main part of the peninsula, there are a number of dishes for which to be proud. One of our favorites is their traditional method for preparing …
From italianfoodonlinestore.com
Estimated Reading Time 1 min


TRADITIONAL ITALIAN EGGPLANT PARMESAN RECIPES
Authentic Eggplant Parmesan (Parmigiana Di Melanzane) Parmigiana di Melanzane is a Traditional Vegetarian Italian recipe that uses eggplant/aubergine as the main ingredient. The Eggplant is then fried and then baked in the oven and layered with tomato sauce, parmesan, basil and topped with mozzarella. Step 8/8. 100 g grated Parmesan …
From tfrecipes.com


FOOD WISHES VIDEO RECIPES: EGGPLANT PARMESAN CASSEROLE ...
I've received a ton of requests for eggplant Parmesan, and I finally got around to filming my "low-fat" version. Speaking of requests, the most c ommon request I get is for fried foods - fried chicken, onion rings, tempura, french fries, et al - and I always send the same basic reply; great fried foods requires a large commercial deep fryer to really give you the results …
From foodwishes.blogspot.com


AUTHENTIC ITALIAN EGGPLANT PARMESAN BEST RECIPES
Eggplant Parmigiana or Eggplant Parmesan (in Italian Parmigiana di Melanzane) is one of the most successful dishes of the Mediterranean tradition and of Italian cuisine. This recipe is loved and known throughout Italy, from North to South and has become one of the symbols of Italian cuisine in the world.
From findrecipes.info


AUTHENTIC EGGPLANT PARMESAN - V EASY FOOD
Authentic Eggplant Parmesan. July 23, 2021 ; 46 by veasyfood; This is one of my favorite dishes to order when I go to an Italian restaurant. But it’s really expensive and I only get a small little bowl, so I set out to make an authentic version myself that satisfied my craving for cheesy goodness. This is now one of my favorite recipes to make and I swear I’m salivating …
From veasyfood.com


PREETHI'S ONLINE COOKBOOK: EGGPLANT PARMESAN (NO EGG, NO ...
Eggplant -1 large Basil -1/2 tsp Oregano -1/2 tsp 5 sp all purpose flour mixed in water to make a thick paste Bread crumbs- 2-3 cups Oil for shallow frying Salt to taste Recipe: Cut a large eggplant into thin slices. Sprinkle salt over it and after 10 minutes pat it with a paper tower to remove excess water from it. Make a paste with maida (all purpose flour) and water and keep …
From authentic-food-treasures.blogspot.com


EGGPLANT PARMESAN RECIPES | ALLRECIPES
A tasty, healthy version of the traditional eggplant Parmesan. Most eggplant Parmesan recipes call for the eggplant to be fried. By treating the eggplant with the olive oil and letting it bake, I have tried to make a healthier version. Great for a lunch or dinner. Can be served with a vegetable pasta with an olive oil and oregano dressing.
From allrecipes.com


PAN FRYING EGGPLANT WITHOUT BREADING - ALL INFORMATION ...
10 Best Fried Eggplant without Bread Crumbs Recipes - Yummly great www.yummly.com. Fried Eggplant without Bread Crumbs Recipes 161,505 Recipes. Last updated Feb 01, 2022. This search takes into account your taste preferences. 161,505 suggested recipes ...
From therecipes.info


TRADITIONAL EGGPLANT PARMESAN RECIPE - ALL INFORMATION ...
Authentic Eggplant Parmesan Recipe - Food.com best www.food.com. Peel eggplant, then slice them into 1/4" round disks. In two small bowls or pie plates, add bread crumbs to one, and eggs and milk to the other, beat egg mixture well. Dip each eggplant disk into egg mixture then into bread crumbs, coat completely. Place gently into hot oil. Fry to a golden brown on both …
From therecipes.info


AUTHENTIC EGGPLANT PARMESAN - NEWEST RECIPES
Cut each eggplant into 1/4-inch round slices and sprinkle salt over each of the rounds. Place in a colander for 30 to 40 minutes. Rinse eggplant rounds under cool water to remove salt. Dry with paper towels. Meanwhile, spread the flour out on a large platter. Coat each slice of eggplant with flour and shake off excess. Set aside.
From completerecipes.com


AUTHENTIC EGGPLANT PARMESAN: THE 10 ... - LA CUCINA ITALIANA
Italian Food Hacks Authentic Eggplant Parmesan: the 10 Most Common Mistakes by Giorgia Di Sabatino Contributor May 4, 2020. May 4, 2020. 0 / 10. Save Save; Print; Eggplant parmesan, or simply eggplant parm, is the quintessential summer recipe in Italy. But there’s no reason you shouldn’t prepare all year round. Just don’t make the usual mistakes! Eggplant parmigiana is …
From lacucinaitaliana.com


AUTHENTIC EGGPLANT PARMESAN ITALY - ALL INFORMATION ABOUT ...
Authentic Italian-Style Eggplant Parmesan (Parmigiana Di ... tip www.thespruceeats.com. Eggplant Parmesan (Parmigiana di melanzane), is a true classic Italian dish that has become immensely popular around the world.So much so, it has spawned other versions of "Parmesan"-style dishes that don't really exist in Italy (or at least not under this name), such as chicken …
From therecipes.info


AUTHENTIC EGGPLANT PARMESAN RECIPES
A tasty, healthy version of the traditional eggplant Parmesan. Most eggplant Parmesan recipes call for the eggplant to be fried. By treating the eggplant with the olive oil and letting it bake, I have tried to make a healthier version. Great for a lunch or dinner. Can be served with a vegetable pasta with an olive oil and oregano dressing.
From tfrecipes.com


AUTHENTIC ITALIAN EGGPLANT PARMESAN BEST RECIPES
Lay eggplant slices on top of paper towels and sprinkle with sea salt to draw out moisture. Cover with additional paper towels. Let sit, 8 hours to overnight. Place flour into a 1-gallon plastic zip-top bag. Sprinkle salt and pepper into the flour and shake the bag to mix. Place 6 eggplant slices into the bag, seal, and shake to coat.
From cookingtoday.net


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