Parmigiana (Timeless Italian Eggplant Recipe) All the secrets to make a mouth-watering, cheesy Parmigiana with a golden crust and still keep is light on the stomach. With this done go check on our sauce and add in the basil give it a good stir and mash up the plum tomatoes with a fork if they are still lumpy. Simmer on a medium-low flame for about 30 minutes (if you chose not to purée the tomatoes earlier, use a wooden spoon to break them into pieces while they cook). 4 World Trade Center, 101 Liberty Street, Floor 3, 3 medium eggplants or 5 to 6 smaller eggplants (about 2 1/2 to 3 pounds total), 1 pound fresh mozzarella cheese or imported Fontina cheese, cut into slices 1/3-inch thick. Squeeze out the liquid you can and then pet dry each eggplant slice with a paper towel. But who needs those extra calories, right? Utilizziamo i cookie per essere sicuri che tu possa avere la migliore esperienza sul nostro sito. Dip the floured eggplant into the egg mixture, turning well to coat both sides evenly. Get Marco's Tuscan Eggplant Parmigiana. How to Make Orecchiette Pasta . Then he adds torn basil, a sprinkle of oregano, a little bit of salt and pepper, extra virgin olive oil and the first layer of overlapping eggplant slices. Because of the name Parmigiana which means that it is made with parmesan cheese obviously Parma is an obvious choice. Brush each with a thin layer of red sauce, top with a layer of mozzarella cheese, 2 tablespoons of Parmesan cheese, and a sprinkle of basil leaves. Layer fried eggplants on a paper towel and with a paper towel in between the layers. Immediately put them into the pan and fry on both sides until slightly brown. It’s a dish that conjures up happy memories — both from my time living in Italy, where I enjoyed tried-and-true versions made by real-deal Italian nonnas, and time spent around my in-laws, where it’s served lovingly with all the good banter and hand gestures you’d expect from an Italian-American family. Trim the stems and ends from the eggplants. I take a saucepan, put the entire tomatoes in it, add sugar, salt, the cloves of garlic, and let it cook slowly without cover. Ladle enough sauce into a 9 x 13-inch baking dish to cover the bottom. Heat over medium-high heat until a corner of one of the eggplant slices gives off a lively sizzle when dipped into the oil. Thanks for sharing this phenomenal recipe! Call or email us for rates and availability. Strive for a balance in the consistency of the sauce; it has to be fluid, but it should not look overly wet. It turned out like an eggplant lasagna! Assembling the Parts of Eggplant Parmigiana . Adjust the heat as the eggplant cooks to prevent the bits of coating that fall off the eggplant slices from burning. Use paper towels to absorb extra oil when eggplants are fried. Without any refined sugar it’s much sweeter than the classic one and totally delicious. I’m pretty sure not heavier than anything you normally eat, and it’s even super healthy if you grill eggplants instead of frying. In a large casserole add a few spoons of tomato passata. 6In two 9 X 13-inch baking dishes, place one layer of eggplant slices. Now I coat them in flour. Reserve tickets for one of our dinners or check if by any chance we are coming to cook close to where you are. … here’s a new recipe that deserves and demands your full attention… Melanzine alla Parmigiana Baked Eggplant with Tomato, Mozzarella, and Parmesan Cheese Tessa Kiros - Twelve Leave about 1 inch space at the top. Slice the cheese and deal a few slices on the sauce leaving a little spaced from one another also layering the potatoes and build like a lasagna. In Italy this dish has always been served as a main dish, while in America for years it was considered a side, although now you can find it served mainly as a main dish here as well. Just Enter your First Name and Email address below,