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
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
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