Parmaeggplantaubergine Recipes

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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!

EGGPLANT PARM BITES



Eggplant Parm Bites image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 8 servings (24 bites)

Number Of Ingredients 8

1/4 cup plus 2 tablespoons olive oil
2 graffiti or Japanese eggplants (about 1 pound total), cut into 1/2-inch pieces
1 teaspoon kosher salt
1/3 cup jarred marinara sauce
2 tablespoons chopped fresh basil
1/4 cup plus 2 tablespoons freshly grated Parmesan cheese
8 sheets frozen phyllo dough, defrosted (14-by-8 1/2-inch sheets)
1 cup shredded mozzarella

Steps:

  • Position an oven rack in the lower third of the oven and preheat to 450 degrees F.
  • Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil and heat another 30 seconds. Add the eggplant and salt and cook, stirring often, until the eggplant is golden brown and soft, about 12 minutes. Remove from the heat and stir in the marinera, basil and 1/4 cup of the Parmesan.
  • Lay one sheet of phyllo on a cutting board. Brush it gently with some of the remaining oil. Lay another sheet on top of that sheet and brush with oil. Do this 2 more times until you have 4 layers of phyllo, finishing the top layer with oil. Cut the sheet into 12 squares. Press one square (with all 4 phyllo layers) oil-side down into each cup of a 24-cup metal mini muffin tin. Repeat with the remaining phyllo.
  • Divide the eggplant mixture among the cups, about 1 teaspoon per cup. Divide the mozzarella over the top of the bites. Sprinkle with the remaining 2 tablespoons Parmesan. Bake on the lower rack until golden brown and bubbly, 13 to 15 minutes. Remove to a wire rack to cool slightly. Serve warm or at room temperature.

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

MELANZANA ALLA PARMIGIANA (PERFECT EGGPLANT PARMIGIANA)



Melanzana alla Parmigiana (Perfect Eggplant Parmigiana) image

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

½ cup extra-virgin olive oil, or as needed
6 eggplants, trimmed and cut into 1/2-inch thick slices
salt to taste
1 ⅓ cups crushed tomatoes in puree
1 tablespoon olive oil, or more to taste
2 cloves garlic
1 bunch fresh basil, divided
18 ounces fresh mozzarella cheese, drained and sliced
dried oregano, to taste
4 ounces grated Parmesan cheese

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

AUBERGINE PARMIGIANA



Aubergine Parmigiana image

Aubergine Parmigiana (or Eggplant Parmigiana in the USA) is a delicious vegetarian dish of Italian origins made with baked aubergine slices, tomato sauce, lots of parmesan and mozzarella cheese and basil. It's easy to make, filling, and a great meatless recipe for the whole family. This Parmigiana di Melanzane is such a comforting dish for the cold season.

Provided by Daniela Apostol

Categories     Main Course

Time 55m

Number Of Ingredients 10

3 aubergines ((eggplant))
500 ml tomato passata (( 2 cups))
1 onion
2 tbsp vegetable oil
1 tbsp olive oil
1 tsp salt
1/8 tsp black pepper
250 g mozzarella cheese
50 g grated parmesan cheese
fresh basil for garnishing

Steps:

  • Slice the aubergines, season with salt and drizzle the olive oil over.
  • Arrange the slices on a baking tray lined with non-stick paper, and bake for 20 minutes at 200 degrees Celsius (390 Fahrenheit) until they are tender.
  • Meanwhile, make the tomato sauce.
  • Heat up the vegetable oil on a low to medium heat, peel and chop the onion finely, and fry until golden.
  • Add the tomato passata, season with salt and pepper, and leave to bubble up for 5 minutes until the sauce is slightly reduced.
  • Remove from the heat and set aside.
  • When the slices are cooked, add 2 tablespoons of tomato sauce to the bottom of an ovenproof dish, and arrange 4 aubergine slices in a single layer (or less slices depending on the size of your dish).
  • Sprinkle 1/3 of the grated parmesan over, tear the mozzarella cheese, and add 1/3 of it to the parmesan.
  • Add another layer of aubergine slices, and repeat the process until all the ingredients are used up - I had 3 layers of aubergines, sauce, parmesan and mozzarella.
  • Cover the dish with a kitchen foil, and bake for 20 minutes, then remove the foil and bake for a further 15 minutes until the cheese is melted and the dish is bubbling hot.
  • Garnish with freshly-shopped basil.

Nutrition Facts : Calories 477 kcal, Carbohydrate 36 g, Protein 24 g, Fat 29 g, SaturatedFat 17 g, Cholesterol 60 mg, Sodium 1207 mg, Fiber 13 g, Sugar 20 g, UnsaturatedFat 10 g, ServingSize 1 serving

EGGPLANT (AUBERGINE) PARMIGIANA



Eggplant (Aubergine) Parmigiana image

Adapted from a recipe by Australian chef Huey (Iain Hewitson) who hosts a popular TV cooking show twice daily. Posted for the 2005 Zaar World Tour. UPDATE: In her review, BarbryT commented that it is not specified where the fresh basil is used. You could add it on top of the dish with the parmesan, although when I've made this I've sprinkled it on top just before serving. If you're undecided, perhaps do half and half, then you'll know which you prefer a second time.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 -3 medium eggplants, thickly sliced, skin on is fine
plain flour
3 eggs, beaten
2 tablespoons olive oil
2 onions, chopped
2 garlic cloves, crushed
2 cups red pasta sauce
1 cup white wine
2 teaspoons pesto sauce
fresh ground pepper, to taste
8 basil leaves, finely sliced
250 g mozzarella cheese, sliced
freshly grated parmesan cheese

Steps:

  • Preheat the oven to 200°C.
  • Dust the eggplant with flour, dip in egg and panfry in a non-stick pan in oil.
  • Drain well on paper towels.
  • Heat a little oil in a large non-stick pan and gently sauté onion and garlic. Add pasta sauce, wine, pesto and pepper. Bring to the boil and boil for a few minutes to allow the liquid to reduce a little. Season to taste.
  • Put some of the sauce in the base of an ovenproof casserole dish, top with a layer of eggplant, and then mozzarella and sauce. Repeat this process, finishing with a thick layer of sauce and a sprinkling of parmesan.
  • Cook in the oven for about 20 minutes. If the dish has been pre-prepared, you will need to cook it for longer, probably 30-40 minutes.
  • Serve with a simple green salad.

AUBERGINE PARMIGIANA LASAGNE



Aubergine parmigiana lasagne image

Combine two Italian classics - parmigiana and lasagne - in this veggie bake. It's ideal for batch cooking as you can freeze it before or after baking

Provided by Barney Desmazery

Categories     Dinner

Time 1h30m

Number Of Ingredients 11

3 large aubergines, trimmed and thinly sliced lengthways
4 tbsp olive oil
250g vegetarian mozzarella, drained and coarsely grated
50g vegetarian Italian-style hard cheese, grated
1 bunch of basil, leaves picked and roughly chopped, plus extra to serve
8 dried lasagne sheets (egg lasagne sheets are best for this)
2 tbsp olive oil
6 garlic cloves, finely sliced
¼ tsp golden caster sugar
1 tbsp red wine vinegar
3 x 400g cans chopped tomatoes

Steps:

  • For the sauce, heat the oil in a large pan over a medium heat and fry the garlic for 1 min until golden. Add the sugar and vinegar, simmer for 30 seconds, then add the tomatoes. Season with salt and return to a simmer. Bubble for 10 mins, then remove from the heat and set aside. Can be prepared up to two days ahead and chilled.
  • Heat a griddle or large frying pan over a medium-high heat. Brush the aubergine slices on both sides with the olive oil and season with a little salt, then griddle in batches until the slices are softened and slightly charred (ensure the heat isn't too high or the aubergine will char before it softens). Transfer the cooked slices to a plate as you go.
  • To assemble, lay a third of the aubergine slices over the base of a rectangular or square gratin dish, then pour over a third of the sauce. Scatter with a small handful of both cheeses (you'll want to keep most of the cheese for the top) and half the basil, then top with half the lasagne sheets. Repeat once more, then finish with a final layer of aubergines topped with the rest of the sauce. Scatter over the remaining cheese. After leaving to cool completely, the dish can be covered and chilled for up two days or frozen for up to three months. Defrost fully before cooking.
  • Heat the oven to 200C/180C fan/gas 6. Put the dish on a baking tray and bake for 30 mins until the cheese is golden and the sauce is bubbling at the edges. Leave to cool for at least 10 mins, then scatter with the reserved basil and serve. The cooked lasagne will keep frozen for up to three months, covered with foil. Defrost thoroughly, uncover and bake as stated above. Or to cook from frozen, bake at 180C/160C fan/gas 4 for 40 mins. Remove the foil, turn the oven up to 200C/180C fan/gas 6 and bake for a further 30 mins.

Nutrition Facts : Calories 466 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 0.6 milligram of sodium

ROASTED AUBERGINE WITH POMEGRANATES & PARSLEY



Roasted aubergine with pomegranates & parsley image

Flavoursome and tender, this makes a lovely accompaniment to grilled meat

Provided by Good Food team

Categories     Dinner, Side dish

Time 50m

Number Of Ingredients 7

1 large or 2 smaller aubergines (about 400g in total)
1 tbsp coriander seed
1 tbsp cumin seed
3 tbsp extra virgin olive oil , plus extra for drizzling
handful fresh parsley leaves
Greek yogurt , to serve
seeds from ½ ripe pomegranate

Steps:

  • Heat oven to 180C/160C fan/gas 4. Halve the aubergines lengthways, then chop them into cubes, about 2.5cm across. Transfer to a large bowl.
  • Using a pestle and mortar or small food processor, break the coriander and cumin seeds down a little, so that they are crushed but not ground to a powder. Add them to the aubergines. Next add the olive oil and a good pinch of salt and pepper. Use your hands and turn the aubergines over in the oil and spices until evenly coated. Tip onto a baking tray that can hold the aubergines in a single layer. Cook for 30-35 mins, turning once, until crisp, dark at the edges and utterly squashy.
  • Cool to almost to room temperature before transferring to a bowl and mixing in the parsley. Season, then drizzle with a little oil. Dollop over yogurt and scatter with pomegranate seeds before serving.

Nutrition Facts : Calories 274 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.04 milligram of sodium

PARMA EGGPLANT (AUBERGINE)



Parma Eggplant (Aubergine) image

This is one of the better Eggplant dishes I've had. The ham really makes all the difference. If you cant find Parma Ham use a nice smoked ham.

Provided by Diana Adcock

Categories     Ham

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

3 medium eggplants
salt
3/4 cup olive oil
12 slices parma ham
3 sweet bell peppers, roasted, peeled, seeded and sliced
2 -3 tablespoons minced fresh oregano leaves
1 cup freshly ground parmesan cheese
fresh ground black pepper
2 cups fresh tomato sauce

Steps:

  • Preheat oven to 350 degrees.
  • If the eggplants are fresh slice them into 3/4 inch slices, unpeeled.
  • If not so fresh peel and then slice.
  • Sprinkle the slices with salt and place on 3 layers of paper towels.
  • Let stand for 3 hours.
  • Remove from wet towels and pat dry.
  • Heat 1/4 cup of the olive oil in a large heavy skillet-cast iron if youve got it.
  • Add a few slices of the eggplant and cook to nicely browned on both sides.
  • Repeat until done and add more oil as needed.
  • Let the cooked eggplant drain on more paper towels.
  • In a medium sized casserole dish make a layer on the bottom with 1/2 of the eggplant, then 1/2 of the ham, 1/2 of the peppers, 1/2 of the oregano, 1/2 of the parmesan and 1/2 of the sauce.
  • Salt and pepper lightly and repeat layers.
  • Bake for around 40 to 50 minutes or until hot, bubbly and the cheese lightly browned.

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HOW TO COOK THE PERFECT AUBERGINE PARMIGIANA - NDTV FOOD
2013-04-19 Pour enough oil into a frying pan to coat the bottom well, and put on a high heat. Fry half (healthy) or all (not), of the aubergine slices until golden brown on both sides, working in …
From food.ndtv.com


AUBERGINE PARMIGIANA — CLODAGH MCKENNA
2021-07-05 1. Preheat the oven to 180C. 2. Place a large saucepan over a medium heat and add 2 tbsp of olive oil, then stir in the diced onion, and crushed garlic. Reduce the heat and …
From clodaghmckenna.com


EASY EGGPLANT PARMIGIANA - LA CUCINA ITALIANA
2022-06-14 Coat the eggplant slices with flour and fry them in hot peanut oil for 4-5 minutes. Remove from the oil and place them on a plate lined with paper towels to absorb any excess …
From lacucinaitaliana.com


THE CLASSIC ITALIAN AUBERGINE PARMIGIANA | LUNCHBOX
Instructions. Preheat oven to 180 °C, standard baking. Beat the egg in a shallow bowl. Season with salt. Place the flour on a plate. Coat an aubergine slice in the flour, shaking off the …
From lunchbox.eu


EGGPLANT PARMIGIANA. ODE TO THE MELANZANE ALLA PARMIGIANA
2012-09-13 Take a 30 x 20 cm baking dish and spread a few tablespoons of tomato sauce on the bottom. Arrange a layer of fried eggplants, pour over a part of the beaten eggs, top with …
From en.julskitchen.com


A FABULOUS MEAT AUBERGINE PARMIGIANA RECIPE - SOLANGE LAVANDER
2020-05-19 Add some olive oil at the base of the mould and cover with aubergine slices. Add a generous layer of meat ragu. Place mozzarella pieces on top. Cover with another layer of …
From solangelavander.com


EGGPLANT PARMESAN {CLASSIC ITALIAN FAVORITE} - SPEND WITH PENNIES
2018-09-15 Place each slice of eggplant on prepared parchment lined pans. Spray with cooking spray if desired. Bake for 5 minutes, then flip and bake for 5 minutes more or until golden …
From spendwithpennies.com


THE ULTIMATE AUBERGINE PARMIGIANA | COOK WITH M&S
Method. 1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens). 2 If your aubergines have seeds (which can taste bitter) remove them, then place the slices in a single layer on a tray, …
From cookwithmands.com


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