MELANZANA ALLA PARMIGIANA (PERFECT EGGPLANT PARMIGIANA)
This classic Italian dish from Sicily is often simply referred to as 'Parmigiana' by the Sicilian locals. The richness and depth of flavor that you get from this authentic version is well worth the extra effort. Serve eggplant Parmigiana with nothing more than crusty bread and a green salad.
Provided by AndreaCiotti
Categories World Cuisine Recipes European Italian
Time 1h17m
Yield 6
Number Of Ingredients 10
Steps:
- Heat about 1 inch extra-virgin olive oil in a deep skillet over medium heat. Pat eggplant slices dry with a paper towel and fry eggplant in batches in the hot oil until golden, 2 to 3 minutes per side. Transfer eggplant to a paper towel-lined plate using a slotted spoon; season with salt.
- Combine tomato puree (passata), 1 tablespoon olive oil, garlic, salt, and 4 basil leaves in a saucepan; simmer over medium heat for 10 minutes. Remove garlic from sauce.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
- Place a layer of fried eggplant in the baking dish and cover with a layer of tomato sauce. Top with a layer of mozzarella cheese, oregano, Parmesan cheese, and chopped basil leaves, in that order. Continue layering in the same order with remaining ingredients, ending with a layer of mozzarella cheese and a drizzle of olive oil.
- Bake in the preheated oven until heated through and cheeses are melted, about 40 minutes. Let stand a few minutes before slicing.
Nutrition Facts : Calories 506.3 calories, Carbohydrate 36.8 g, Cholesterol 83.4 mg, Fat 28.9 g, Fiber 19.3 g, Protein 28.9 g, SaturatedFat 16.2 g, Sodium 453.4 mg, Sugar 16.1 g
ITALIAN EGGPLANT PATTIES (POLPETTTI DE MELANZANE)
Very good meat alternative! Great as an appetizer, sandwich, or main meal topped off with good chunky tomato sauce. Comes from my mother Adelia who has been making these forever. Try these, you will love them!
Provided by ChefRed
Categories Lunch/Snacks
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place the diced eggplant and (must leave skin on or will not come out right) in a small deep bowl. Season with salt and compress with heavy object. Let it stand for approximately 1 hour. Squeeze out excess juice and set aside.
- In a small frying pan, begin to heat 6 tablespoons extra-virgin olive oil, 2 cracked garlic cloves, hot pepper, eggplant for approximately 3 minutes until garlic brown and crisp. Discard the garlic.
- In a bowl, beat eggs, add grated cheese, remaining 2 tablespoons of extra-virgin olive oil, chopped fresh basil, and parsley. Add the eggplant, , 2 garlic finely chopped cloves, and bread crumbs, and mix thoroughly.
- Heat vegetable oil in a large non-stick frying pan or skillet. Wet your hands and begin to scoop 1/2 cup of mix to make patties. Start to fry when oil is very hot. Cook for 4 minutes on each side until golden brown. Remove from pan and place on tray lined with paper towels to cool and absorb excess oil. Serve immediately.
Nutrition Facts : Calories 638.1, Fat 57.1, SaturatedFat 7.9, Cholesterol 46.7, Sodium 935.8, Carbohydrate 29, Fiber 10.3, Sugar 7.6, Protein 7.1
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
EGGPLANT (AUBERGINE) PATTIES
Make and share this Eggplant (Aubergine) Patties recipe from Food.com.
Provided by karen
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel eggplant and cut into small pieces.
- Boil in salted water until tender.
- Drain well and mash.
- Stir in all other ingredients.
- Spray non-stick skillet with cooking spray, or add a small amount of oil.
- Drop teaspoonfuls of eggplant into skillet and fry on both sides until golden brown.
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