GRANDMA'S ITALIAN EGGPLANT PARMIGIANA
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
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
ITALIAN BAKED EGGPLANT WITH PARMESAN (PARMIGIANA DI MELANZANE)
Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. Use ripe eggplant without seeds and salt them for 1 hour to remove the bitterness.
Provided by Beatrice
Categories World Cuisine Recipes European Italian
Time 3h5m
Yield 8
Number Of Ingredients 12
Steps:
- Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.
- Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.
- Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels.
- Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese.
- Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.
Nutrition Facts : Calories 591.9 calories, Carbohydrate 30.6 g, Cholesterol 76.5 mg, Fat 38.5 g, Fiber 9.1 g, Protein 35.1 g, SaturatedFat 15.3 g, Sodium 3313.2 mg, Sugar 13.5 g
REAL DEAL EGGPLANT PARMESAN
This is my own recipe, which I finally wrote down because my children nag me ;D It's not as tricky as it may seem -- it's really very easy, and your efforts will be rewarded. There's no frying! The original dish is actually named "Parmigiana", for the Sicilian method of lattice, called "parmiciana".
Provided by Tam D
Categories Other Main Dishes
Time 1h20m
Number Of Ingredients 21
Steps:
- 1. Prepare a large baking sheet with food release spray.
- 2. Cut eggplant, crosswise, into 1/4-1/2 inch slices. Arrange the slices on the baking sheet. Brush or spray the slices with the olive oil.
- 3. Bake eggplant slices at 450 degrees for 10 minutes. While the eggplant is baking prepare the dip, dredge, and coat mixtures, and the sauce.
- 4. DIP: Beat the eggs with the milk or water. Set aside in a shallow bowl or dish. DREDGE: Mix the flour with the 3T of oregano, salt and pepper. Set aside in a shallow bowl or dish. COATING: Place the breadcrumbs in a shallow bowl or dish. Set aside.
- 5. SAUCE: Put tomatoes, 2T of oregano, basil, onion, garlic, and wine in pitcher of the blender, and pulse until combined.
- 6. Prepare a 9x13 baking dish with food release spray. Spread a thin layer of the tomato sauce in the bottom of the baking dish.
- 7. Dip the eggplant slices, one at a time, into the egg mixture, then dredge in the flour mixture. Dip again into the egg mixture and then coat with the breadcrumbs. Layer half of the eggplant slices in the baking dish.
- 8. On top of prepared eggplant slices, layer half the pecorino and sprinkle with 1/3 cup of parmesan. Make a second layer, beginning with more eggplant slices, then remaining pecorino, and another 1/3 cup of parmesan.
- 9. Pour the remaining tomato sauce over the top to cover. Combine the remaining 1/3 cup of parmesan with any remaining breadcrumbs, and sprinkle over the top.
- 10. Bake 40 minutes at 375 degrees. Allow to rest 10 minutes before serving.
- 11. NOTE: 1) If possible, try to select eggplant as evenly shaped as possible -- not too much wider at one end than the other. 2) Pecorino is the original cheese, but mozzarella works, too. 3) I used almond meal/flour in place of all purpose flour, to make this recipe Paleo friendly -- it worked perfectly! You can leave off the cheeses, or if you don't mind "coloring outside the lines" a bit, try using a little goat cheese to replace the pecorino, and leave off the parmesan. 4) If you prefer, you can slice the eggplant lengthwise, then layer the planks in the opposite direction on the second layer. Crushing the dried herbs in your hand before putting them into the recipe helps release their wonderful flavor and aroma.
AUTHENTIC EGGPLANT PARMESAN
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
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
GRANDMOM-STYLE BAKED EGGPLANT PARMESAN
The real-deal, pan fried, layered with marinara and mozzarella, and baked.
Provided by Unpeeled
Categories dinner Main Course
Number Of Ingredients 11
Steps:
- Peel the eggplant and slice it horizontally into slices no more than 1/4" thick.
- Line a half-sheet pan or large baking pan with paper towels. Lay the eggplant in a single layer and salt generously, front and back. Do another layer of paper towels if necessary. Let the eggplant sit for about 30 minutes. This is a good time to make your marinara and get your mise en place set up for the frying.
- Make your marinara. Preheat the oven to 350°F.
- Set up three flat-bottomed bowls (wide soup or salad bowls work great): one with flour, one with whisked eggs, and one with breadcrumbs.
- Pat the eggplant dry of excess moisture. The salt should have dissolved and mostly absorbed into the eggplant. This is why you don't need extra salt in the recipe. Reserve the sheet pan and line it with fresh paper towels.
- Working one at a time, dredge the eggplant slices in flour, then egg, then breadcrumbs, coating fully and shaking off the excess.
- Heat enough oil in a large skillet to be about 1/8" high in the pan, or slightly less, over medium heat. When the oil is hot, add a few eggplant slices and cook them until golden brown on each side, about three minutes per side. Watch the temperature of the oil. You may need to adjust the heat a little as you go. Drain the cooked eggplant on the paper towel-lined sheet pan.PRO TIP: How do you know the oil is ready? It should be about 350°F. But I don't use a thermometer. I look to see if the oil is shimmering, and drop a pinch of breadcrumbs into the oil. They should sizzle. If the oil is smoking, it is way too hot.
- Spoon a thin layer of marinara into the bottom of a lightly-greased casserole pan. Layer fried eggplant slices to cover the bottom. Do another ladle of marinara over the eggplant. You do not have to fully coat the eggplant. Dollops are fine. Sprinkle a generous amount of the mozzarella. Repeat, layering the eggplant, marinara, and finishing with the mozzarella. Add the large pinches grated Parmigiano-Reggiano or Pecorino-Romano cheese.
- Bake 20 to 25 minutes, until the cheese is melted and bubbly. Serve hot, preferably with a side of pasta, a sprinkle of chopped Italian parsley, and additional grated cheese.
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Servings 6Estimated Reading Time 4 minsCategory Main DishTotal Time 1 hr 5 mins
- Peel the eggplant and slice into 1/4 inch thin slices if not done already. (learn to prepare eggplant here).
EGGPLANT PARMESAN RECIPE | EGGPLANT PARMIGIANA
From cookingnook.com
Cuisine ItalianCategory Main Course, Main or SideServings 6Total Time 1 hr 35 mins
- Cut eggplant into 1/4 inch slices. Sprinkle the eggplant with salt and let stand in a colander for 30 minutes. Rinse and pat the slices dry with paper towels.
- Brush the eggplant slices with 2 tablespoons of the oil. Place in a single layer on a baking sheet and bake uncovered at 450°F until very soft, about 30 minutes.
- While the eggplant is baking, heat 1 tablespoon of the oil and sauté the onion and garlic over medium heat for about 10 minutes. Add the tomato sauce, basil and oregano and simmer 20 minutes. Season with salt and pepper.
- Layer 1/2 the eggplant in a lightly oiled 1 1/2 quart shallow casserole, top with half the sauce, then half the mozzarella and half the parmesan cheese. Repeat.
AUTHENTIC ITALIAN EGGPLANT PARMESAN RECIPE - DAISY'S …
From daisyskitchen.com
Cuisine InternationalTotal Time 1 hrCategory DinnerCalories 450 per serving
- Peel eggplant with a potato peeler and cut off each end. I remove the seeds, but you really don't have to.
- I cut my eggplant in 1/4 inch or less rounds. My Grandmother would be appalled. She used to cut them vertically. She said they layered better that way. I feel that is too much trouble.Hey, what's wrong with a little short cut now and then. Pepper both sides lightly.
- Place eggs in a shallow bowl. Beat them slightly. Spread the bread crumbs out on a piece of foil. Dip the eggplant pieces into the egg and roll them in the bread crumbs. When oil is hot, drop them in the oil and fry them until they are golden brown, turning once. You will have to fry them in batches. Watch them, they brown very quickly.
AUTHENTIC ITALIAN EGGPLANT PARMESAN ... - OURFAMILYWORLD.COM
From ourfamilyworld.com
Servings 6Total Time 1 hr 5 minsEstimated Reading Time 3 mins
- Generously salt the eggplant slices and allow to sit in a colander for 30 minutes. (This removes the bitter taste and the excess moisture.)
- Heat 2-4 Tbsp extra virgin olive oil in a skillet over medium high heat. Once heated, place eggplant slices into the skillet and cook until the bottom is browned, roughly 3-5 minutes. Turn over and repeat until the other side is browned. Drain on a paper towel.
ITALIAN EGGPLANT PARMESAN RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (197)Calories 244 per servingCategory Entree
- To roast the eggplant: Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven. Line two large rimmed, baking sheets with parchment paper for easy cleanup.
- Slice off both rounded ends on one eggplant, then stand it up on its widest flat side. Slice through the eggplant vertically to make long, even slabs 1/4- to 1/2-inch-thick. Discard both of the sides that are covered in eggplant skin. Repeat with the other eggplant(s).
- Brush both sides of the eggplant slabs lightly with olive oil (you’ll likely need about 1/4 cup oil). Arrange them in a single layer on the prepared baking sheets. Sprinkle the top sides with a few dashes of salt and pepper. Roast until golden and tender, about 22 to 27 minutes—halfway through baking, rotate the pans 180 degrees and swap their positions (move pan on lower rack to upper rack, and vice versa). The pan on the lower rack might need a few extra minutes in the oven to turn golden. Set aside.
- Meanwhile, to make the tomato sauce: In a medium saucepan over medium heat, warm 2 tablespoons olive oil until shimmering. Add the onion and a pinch of salt. Cook, stirring occasionally, until the onion is very tender and translucent, about 4 to 7 minutes.
THE BEST ITALIAN RECIPES WITH EGGPLANT - ITALIAN RECIPE BOOK
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EGGPLANT PARMESAN RECIPE - ANTHONY'S ITALIAN-AMERICAN RECIPES
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EGGPLANT PARMESAN - HOMEMADE ITALIAN COOKING
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5/5 (2)Estimated Reading Time 4 minsCategory VegetableTotal Time 1 hr 55 mins
- Optional: Peel the skin in stripes. This removes half of the skin and leaves some on for better flavor.
- Slice eggplant in 1 - 1 1/2 inch round, thick slices. Liberally salt both sides and place the slices in a colander standing up (not flat). This helps them to drain. Place a plate on top and weigh down with a heavy can. Place the colander on a plate to catch the liquid. Let drain for 60 minutes.
- Rinse well under cold water to remove the salt and pat/squeeze dry. The purpose of the salting is to remove bitterness (which is usually needed for larger, older eggplants) and to helps the sponge-like texture from getting too greasy when frying.
- Set up breading station: Mix flour and salt and place on a plate, beat eggs with 1 tablespoon milk in a small bowl, and mix the breadcrumbs, Romano cheese, and black & red peppers in another shallow bowl. Coat both sides of one eggplant slice in flour, then in the eggs, and finally in the breadcrumbs. Continue breading all the eggplant slices. Set aside while oil is heating.
TRADITIONAL EGGPLANT PARMESAN RECIPES | EGGPLANT PARM
From italiankitchenconfessions.com
4/5 (2)Total Time 3 hrsCategory Main CourseCalories 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 WITH CRISP BREAD CRUMB ... - FOOD & WINE
From foodandwine.com
4/5 Total Time 3 hrsServings 8
- In a large skillet, heat the 3 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until tender, about 5 minutes. Using your hands, crush the whole tomatoes into the skillet. Bring to a simmer and cook over moderately low heat, stirring occasionally, until the sauce is very thick, about 25 minutes. Transfer the tomato sauce to a food processor and puree until smooth. Season with salt and pepper.
- Meanwhile, in a very large skillet, heat 1/4 inch of olive oil. Season the eggplant slices with salt and pepper. Working in several batches, cook the eggplant over moderately high heat, turning once, until golden on both sides, about 8 minutes per batch; add more olive oil to the skillet between batches. Drain the eggplant slices on paper towels.
- Preheat the oven to 400°. Spread 1 cup of the tomato sauce in a 9-by-13-inch glass or ceramic baking dish. Arrange one-third of the fried eggplant slices in the baking dish and sprinkle all over with 1 tablespoon of the chopped basil. Top with one-third of the torn mozzarella and sprinkle with 1/3 cup of the grated Parmigiano-Reggiano. Repeat this layering twice. Sprinkle the bread crumbs all over the top of the eggplant Parmesan. Bake in the upper third of the oven for about 45 minutes, until the top of the eggplant Parmesan is golden and the tomato sauce is bubbling. Let stand for 15 minutes before serving.
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5/5 (23)Calories 442 per servingCategory 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.
WE TRIED 4 FAMOUS EGGPLANT PARMESAN RECIPES - HERE'S THE ...
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Estimated Reading Time 6 mins
- The Mess-Saver That Wasn’t Worth It: Martha Stewart’s Baked Eggplant Parmesan. Overall rating: 6/10. Get the recipe: Baked Eggplant Parmesan. Read more: I Finally Tried Martha Stewart’s Famous Eggplant Parmesan.
- The Biggest Disappointment: Serious Eats’ Italian-Style Eggplant Parm. Overall rating: 6.5/10. Get the recipe: Italian-Style Eggplant Parmesan (Melanzane alla Parmigiana)
- The Close Second: Food52’s Eggplant Parmigiana. Overall rating: 8/10. Get the recipe: Parmigiana di Melanzane (Eggplant Parmigiana) Read more: The Practically Perfect Eggplant Parmesan that Proves Less Is More.
- The Clear Winner: Saveur’s Best-Ever Eggplant Parmigiana. Overall rating: 10/10. Get the recipe: The Best-Ever Eggplant Parmigiana. Read more: The High-Effort, High-Reward Eggplant Parmesan I’ll Make Again and Again.
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Ratings 13Calories 420 per servingCategory Entree
- Cut the ends off the eggplant and discard them. Cut each eggplant into 1/4-inch round slices and sprinkle salt over each of the rounds.
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Reviews 5Category Dinner, Main CourseCuisine ItalianTotal Time 4 hrs
- Slice eggplant into ¼-inch slices. Arrange one layer in a large colander and sprinkle generously and evenly with salt. Repeat with remaining eggplant rounds, salting, until all is in the colander. Weigh down with plates and/or heavy cans and let drain for 2 hours (in sink). After eggplant is done draining, rinse well and pat thoroughly dry with both paper towels and cloth kitchen towels. You want the eggplant as dry as possible and moisture blotted out.
- Prepare three pie pans or shallow bowls for the breading process. Combine flour, salt and pepper in one pan. Crack 5 eggs in another pan, and beat well with 3 tablespoons milk. Season with a little salt and pepper. And in the third pan, combine bread crumbs with thyme and oregano, and a little salt and pepper.
- Line a sheet pan with wax paper. Start your assembly line ~ dredge slices in flour, shake off excess, then in the beaten egg mixture, and then in the breadcrumbs, coating well. Place coated slices on sheet pan with wax paper between layers.
- In a large skillet, heat about ¼-inch of oil until shimmering. Fry 3 to 4 eggplant slices at a time, do not crowd pan, until browned, about 2 minutes a side. Remove to paper towel-lined sheet pans and let drain. Sprinkle with a little salt while hot. Continue frying, and adding oil as needed, until all slices are done.
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From gourmetproject.net
Cuisine ItalianCategory VegetarianServings 2Estimated Reading Time 5 mins
- Slice the eggplants (1 cm/0.5 inch tall). Sprinkle them with salt and place them in a coriander for about 15 minutes.
- Heat the olive oil in a large skillet and fry the eggplant slices, a couple of minutes on both sides, (or until golden brown).
- Heat the olive oil in a medium/large skillet. Peel and crush the garlic cloves and brown them in the olive oil.
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Reviews 2Servings 8Cuisine ItalianCategory Main Course
- Remove the stem and the leaves of the eggplant but don’t peel them. Cut them lengthwise into 1/4 inch (3-4) mm thick slices;
- Place them into a strainer in a single layer and put it onto a big plate or directly into the kitchen sink; generously sprinkle with coarse salt;
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