AUBERGINE PARMIGIANA
Make this classic bake, also known as melanzane parmigiana, for guests. It's made with tomato, aubergine and vegetarian mozzarella, and garnished with parmesan-style cheese
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h55m
Number Of Ingredients 13
Steps:
- Heat the oil in a large frying pan (or wide saucepan), add the garlic, thyme and sage, and cook gently for a few mins. Tip in the tomatoes, vinegar and sugar, and gently simmer for 20-25 mins until thickened a little.
- Meanwhile, heat a griddle (or frying) pan. Brush the aubergine slices on both sides with olive oil, then griddle in batches. You want each slice softened and slightly charred, so don't have the heat too high or the aubergine will char before softening. Remove to a plate as you go.
- In a large baking dish, spread a little of the tomato sauce over the base. Mix 25g of the Parmesan with the breadcrumbs and pine nuts, and set aside. Top the sauce with a layer or two of aubergine slices, then season well. Spoon over a bit more sauce, then scatter over some mozzarella, Parmesan and basil leaves. Repeat, layering up - and finish with the last of the tomato sauce. Scatter over the cheesy breadcrumbs and chill for up to 24 hrs, or bake straight away.
- Heat oven to 200C/180C fan/gas 6. Bake for 30-40 mins until the top is crisp and golden, and the tomato sauce bubbling. Rest for 10 mins, then scatter with basil leaves and serve with salad and focaccia (see 'goes well with').
Nutrition Facts : Calories 481 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 25 grams sugar, Fiber 17 grams fiber, Protein 24 grams protein, Sodium 1.3 milligram of sodium
MELANZANE LASAGNE
This vegetarian lasagne is freezer-friendly, the ideal standby supper
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat grill to high. Arrange the aubergine slices on a baking sheet, brush with oil and season well. Grill for 2-3 mins each side until golden brown, set aside.
- Heat oil in a saucepan. Fry the garlic for 1 min then pour in the passata. Simmer for 10 mins with the oregano, sugar and vinegar, then season and stir in the basil.
- Assemble the lasagne in a roughly A4-sized baking dish. Spread a few tbsp of the tomato sauce over the base of the dish, followed by a layer of aubergine. Scatter over some Parmesan and mozzarella, then cover with a layer of lasagne. Repeat, finishing with a topping of Parmesan and mozzarella, and sprinkle on the breadcrumbs.
- Allow to cool at this point for freezing, or heat oven to 200C/180C fan/gas 6 and cook the lasagne for 25-30 mins until golden and bubbling.
Nutrition Facts : Calories 460 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.99 milligram of sodium
LINGUINE ALLA MELANZANA (AUBERGINE PASTA)
This is a very simple, but delicious way to enjoy aubergines and pasta. A nice starter for 6, or main for 4 people.
Provided by Eismeer
Categories European
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cube aubergine (~1cm).
- Boil pasta according to package description.
- Heat olive oil until very hot and add aubergine cubes. Let cubes fry until lightly/medium brown and crispy (5-10 minutes).
- Add garlic cloves and stir.
- Reduce heat and add creme fraiche.
- Salt and pepper to taste.
- Add chopped fresh basil. (If you like add 1 tsp butter to sauce).
- Drain pasta and mix with aubergine sauce.
- Garnish with parmesan and basil leaves.
Nutrition Facts : Calories 554.8, Fat 8.3, SaturatedFat 2.6, Cholesterol 10.3, Sodium 13.4, Carbohydrate 101.9, Fiber 8.7, Sugar 6.6, Protein 18
PASTA MELANZANA
One of my favorite ways to eat eggplant! Use any small pasta in interesting shapes like bowties, rotini, or seashells.
Provided by SPEARL20
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm.
- Meanwhile, heat the olive oil and butter in a skillet over medium heat. Add the garlic; cook and stir until softened. Mix in the eggplant. Let the eggplant cook for 5 minutes without stirring. Then stir and cook until tender, about 5 more minutes.
- Mix in the spinach and season with salt, and pepper. Cook, stirring occasionally, for 3 minutes. Stir in the drained pasta and lemon juice along with 1/2 cup Parmesan cheese. Transfer to a serving dish and top with remaining cheese and cracked black pepper.
Nutrition Facts : Calories 296.7 calories, Carbohydrate 16.6 g, Cholesterol 24.1 mg, Fat 22.3 g, Fiber 5.5 g, Protein 10.5 g, SaturatedFat 7 g, Sodium 329 mg, Sugar 4 g
ANTONIA'S PASTA ALLE MELENZANA (EGGPLANT PASTA)
Provided by Food Network
Time 57m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat 1/2 cup of oil and the butter in a large saute pan over medium heat. Add the onion and eggplant and cook gently over medium heat for 10 to 15 minutes, stirring often, until tender. It may be necessary to add more oil as the eggplant soaks the oil up quickly. Towards the end of cooking time, add the whole garlic cloves and half of the basil leaves.
- In the meantime, bring a large pot of salted water to a boil and blanch the tomatoes for 4 to 5 minutes until the skin splits and the tomatoes are softened. Remove the tomatoes with a slotted spoon and place them in a mesh colander set over a large bowl. Reserve the cooking liquid.
- When they are cool enough to handle, core the tomatoes and peel off the skin. Using clean hands, squish the tomatoes, pushing the pulp through the sieve into the bowl underneath. At first you will have a watery liquid. Add the tomato liquid to the eggplant and then continue to push the tomato pulp through the sieve, until you have only seeds and hard pulp pieces left. Finally, add the rest of the pulpy liquid to the eggplants and season with salt and pepper to taste. Add the sugar and continue to cook for 10 more minutes, until thickened.
- In the meantime, bring the reserved cooking liquid back to a boil, add additional salt, and cook the fettuccine according to directions on the package. Drain well.
- To serve, spoon a third of the eggplant into a bowl and set aside. Toss the pasta in the saute pan with the remaining eggplant and add the packaged mozzarella. Place the mixture in a large serving bowl and top with the reserved eggplant, the fresh mozzarella and the Parmesan. Garnish with the remaining basil leaves and serve hot.
MELANZANE ALLA PARMIGIANA (EGGPLANT PARMIGIANA)
Provided by Food Network
Categories main-dish
Time 2h5m
Yield 8 to 12 servings; About 8 cups sauce
Number Of Ingredients 15
Steps:
- For the red sauce: Heat the olive oil in a large saucepan. Add the garlic and onions and saute until tender, 5 minutes. Add the tomatoes, red pepper flakes and some salt and black pepper and simmer for 20 minutes. Tear the basil leaves and stir into the sauce at the end of simmering.
- For the eggplant parmigiana: Preheat the oven to 400 degrees F. Pour 2 inches of olive oil into a heavy-bottomed pot or high-sided skillet and heat to 360 degrees F.
- Pour the flour into a wide casserole dish. Whisk in salt and black pepper. Dredge the eggplant slices in the flour, and then fry them in the hot oil in batches. When they are browned, remove them from the oil and lay them on a paper-towel-lined baking sheet. Repeat as necessary. Let cool.
- Start layering your ingredients in individual gratin dishes or in 2 disposable trays if making family-style servings: a few slices of fried eggplant, a small spoonful of red sauce, a couple of handfuls of mozzarella, a couple of tablespoons of Parmesan, a few leaves of basil. Repeat the layering 2 to 3 times (3 is better if your dish can accommodate it). For the top layer, finish with a final spoonful of red sauce, mozzarella and Parmesan. Bake until bubbly and golden on top, 25 to 30 minutes. Reserve any remaining red sauce for another use.
- Serve garnished with a few leaves of basil, a sprinkle of Parmesan, and a touch of extra-virgin olive oil.
- Buon Appetito!
RICCIOLI CON MELANZANA E MOZZARELLA
Taken from here = http://italianfood.about.com/od/pastabasics/ig/The-Pasta-Shapes-Gallery/Riccioli--Pasta-curls-.htm Cooking times are estimates.
Provided by Satyne
Categories European
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel and sliced the eggplant; salt the slices and put them in a colander in the sink for an hour, while the salt draws out their bitter juices.
- Rinse them, pat them dry, and dice them finely.
- Heat the olive oil in a large deep skillet and sauté the onion until it has become golden and translucent.
- Add the eggplant and cook, stirring, for 5 minutes.
- Add the tomatoes and the basil, check seasoning, and cook the sauce for 15 minutes.
- While preparing the sauce you should also heat the pasta water, salt it, and cook the pasta; by this point the pasta should be about done.
- Drain it, and turn it into a bowl with the mozzarella and freshly grated Parmigiano.
- Serve at once, with more Parmigiano for those who want it.
TORTIGLIONI MELANZANA
An easy but very yummy pasta recipe with eggplant and kalamata olives.
Provided by A. Apolskis
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Pour tomatoes into skillet and sprinkle sugar, salt, and black pepper into mixture. Bring to a simmer, turn heat to low, and simmer while you complete remaining steps. Stir occasionally.
- Heat vegetable oil in a separate skillet over high heat and fry eggplant slices in the hot oil until lightly browned, about 2 minutes per side. Drain eggplant slices on paper towels.
- Fill a large pot with lightly salted water and bring to a boil. Stir in tortiglioni pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
- Mash tomato sauce with a fork until chunky and transfer to a large bowl. Stir in eggplant slices, Kalamata olives, Grana Padano cheese, mayonnaise, and pasta; stir lightly to incorporate.
Nutrition Facts : Calories 432.2 calories, Carbohydrate 63.2 g, Cholesterol 4.9 mg, Fat 15.9 g, Fiber 4.8 g, Protein 11.9 g, SaturatedFat 2.6 g, Sodium 338.1 mg, Sugar 8.5 g
More about "pasta melanzana food"
PASTA ALLE MELANZANE: A SUMMERTIME RECIPE - LA …
From lagazzettaitaliana.com
Author Anne RobichaudEstimated Reading Time 2 mins
PASTA CON MELANZANE | TLN
From tln.ca
FOOD | MELENZANÉ
From melenzane.com
MELANZANE ALLA PARMIGIANA RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
PACCHERI ALLE MELANZANE (PASTA WITH FRIED EGGPLANT) RECIPE
From today.com
PARMIGIANA DI MELANZANE - ITALY MAGAZINE
From italymagazine.com
CERTIFIED INTERNATIONAL 89233 MELANZANA PASTA SET ... - AMAZON.CA
PASTA MELANZANA - DINING AND COOKING
QUIET PASTA - MELANZANA RESTAURANT, LONDON TRAVELLER REVIEWS
From tripadvisor.ca
PASTA MELANZANE - GOOD CHEF BAD CHEF
From goodchefbadchef.com.au
PASTA -- PASTA MELANZANA
From chinesemenu.com
THAT FOOD: PASTA MELANZANE
From that-food.blogspot.com
PARMIGIANA MELANZANA RECIPE - BBC FOOD
From bbc.co.uk
PASTA SALAD: MELANZANE – SALADS GALORE
From saladsgalore.com
SODEXO - PASTA PENNE MELANZANA CALORIES, CARBS & NUTRITION FACTS ...
From myfitnesspal.com
MARY BERRY EVERYDAY: MELANZANE PASTA | DAILY MAIL ONLINE
From dailymail.co.uk
FUSILLI MELANZANA - FOOD - FOOD MAG
From foodmag.top
PARMIGIANA DI MELANZANE (EGGPLANT PARMESAN) - SIMPLY DELICIOUS
From simply-delicious-food.com
INVOLTINI DI MELANZANE & SPAGHETTI - SICILIAN FOOD CULTURE
From sicilianfoodculture.com
PARMIGIANA AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
PASTA MELANZANA : COOKING
From reddit.com
PASTA MELANZANA – WATTLE AND ASH
From wattleandash.com
PASTA MELANZANA NUTRITION FACTS - META NUTRITION
From metnu.com
PASTA AL FORNO- BAKED PASTA WITH EGGPLANT PARM - NONNAS WAY
From nonnasway.com
POMODORI E MELANZANE | ITALIAN STYLE FRIED EGGPLANTS IN TOMATO SAUCE
From saffrontrail.com
PASTA ALLA NORMA - SPICY TOMATO AND EGGPLANT PASTA - FAMILYSTYLE …
From familystylefood.com
VEGETARIAN RECIPES FOR BREAKFAST: PASTA MELANZANA
From vegetraianrecipesforbreakfast.blogspot.com
MELANZANE WITH PASTA RECIPE VIDEO BY DE.MA.CUISINE | IFOOD.TV
From ifood.tv
PASTA MELANZANA | RECIPES WIKI | FANDOM
From recipes.fandom.com
FANTASTIC PASTA - MELANZANA RESTAURANT, LONDON TRAVELLER REVIEWS ...
From tripadvisor.ca
MARY BERRY'S AUBERGINE LASAGNE RECIPE - BBC FOOD
From bbc.co.uk
AUTHENTIC MELANZANE ALLA PARMIGIANA - MIOMYITALY.COM
From miomyitaly.com
PASTA MELANZANE
From elenasopadzhieva.wixsite.com
PASTA MELANZANA | RECIPESTY
From recipesty.com
PASTA AL FORNO CON MELANZANE – BAKED PASTA WITH EGGPLANT
From bleedingespresso.com
HEALTHY RECIPES: PASTA MELANZANA RECIPE
From healthylunchideas.net
MELANZANE PASTA BAKE RECIPE | BBC2 MARY BERRY EVERYDAY
From thehappyfoodie.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love