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Recipe Eggplant with Parmesan of of 28-04-2015 [Updated on 12-06-2017]
Parmesan eggplant is a quick, easy and inexpensive recipe to bring a simple and tasty side dish to the table. Eggplants prepared in this way, in white therefore, are the second most common way in which this vegetable is prepared at my house, the first obviously is in the mushroom preparation of course;) Sometimes such a simple dish can give you unexpected satisfactions, let alone that after having prepared them on a couple of occasions and having received compliments with an attached recipe request, I decided to post these aubergines with Parmesan on the blog, hoping you will like them too :) Here it continues to rain and I am consequently in a bad mood , I'm waiting for a ray of sunshine to be able to cook something new, see you later: *
How to make Parmesan eggplant
Wash and trim the aubergines, then cut them into cubes of the same size.
Heat the oil in a pan, then add the aubergines and brown them
When they are golden brown, add salt
Add the grated Parmesan, basil and a sprinkling of pepper and mix quickly
Serve the eggplant with parmesan by adding flakes of parmesan and fresh basil directly on the plates.
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First of all wash the aubergine and cut it to a thickness of 7 - 8 mm. As you make the slices, place them in a baking tray lined with parchment paper.
Then make cross cuts to let the sauce penetrate. Add salt, oregano and a drizzle of oil:
Bake in a hot oven at 200 ° for 15 minutes.
Meanwhile, cut the cherry tomatoes into small pieces, season with oregano, oil and salt.
Finally, open the oven, season the aubergine slices with the cherry tomatoes and place in the oven for another 10 minutes until they mix with the sauce. Garnish with a pinch of oregano.
Yours are ready Baked eggplant
They keep perfectly in the fridge for 1 week, hermetically sealed! they get better and better!
The choice of aubergines is a real ritual. There are all kinds of them, but the ones perfect for this recipe are large, oval, a nice dark purple and shiny and, to the touch, they must be firm - neither too hard nor too soft. But even the long Neapolitan ones are fine. As for the variants: there are those who flour the aubergines or pass them in the eggs, or do both.
For the choice of cheeses instead you can opt for caciocavallo, as is done in Sicily, or in Calabria. Someone may also want to make a delicious addition such as sliced hard-boiled eggs.
For those on a diet, at first glance there would seem to be no hope, yet there is an alternative: grilled eggplant parmigiana, tasty and certainly lighter.
How to prepare aubergines au gratin with parmesan
Wash the aubergines, peel them and cut them into slices less than 1 centimeter thick, lengthwise (1).
Wash, dry and finely chop a sprig of parsley with a knife and collect it on a plate together with the grated cheese (2). Also add the breadcrumbs and a pinch of salt, pepper and garlic powder and mix well.
Brush the eggplant slices with oil, taking care to cover both sides and edges (3).
Pass a slice of aubergine at a time in the panure, exerting a slight pressure: the aubergines must be completely coated (4).
Arrange the aubergine slices, as they are ready, in a pan lined with parchment paper (5) and bake in a static oven at 200 ° C for about 20 minutes, or in any case until golden brown.
Serve the aubergines when they are still hot and crunchy (6).
Baked eggplant parmigiana
The recipe of the Baked eggplant parmigiana: the classics fried eggplant parmesan without eggs, with mozzarella and tomato sauce that have now become an institution! Who doesn't know them? I always try to stick to the as much as possible tradition, I want to leave you the original recipe for baked eggplant Parmigiana, that one classic and traditional, with the fried aubergines pass in the flour, the melting mozzarella, the tomato sauce and lots of basil, as I like it! Of course, every family has their own recipe and eggplant parmigiana Neapolitan is different from that Sicilian. There are those who pass the aubergines in the flour, those who also pass them in the egg and those who add pieces of hard-boiled eggs to enrich the preparation! In any case, the classic baked eggplant Parmigiana cannot be missing on our tables. Even the version light of those who are on a diet and prepare the eggplant parmigiana with grilled aubergines, it's super yummy!
The recipe for Baked Eggplant Parmigiana is pretty simple, even if some time is lost with the rest of the aubergines and the frying.
Now we will see how to make parmigiana aubergines: here it is recipe of the original and traditional baked eggplant Parmigiana with fried eggplant!
AUBERGINES GRATIN WITH PARMESAN
WITHOUT FRYING, super LIGHT And VERY FAST: aubergines au gratin with parmesan, a fanciful way of cook the eggplant in the oven making them tasty, to be served as light outline but substantial.
Fat-free and without frying: the aubergines are cut into slices and passed in beaten egg white and a breading based on bread crumbs, parmesan and herbs. Perfect for those who are a diet: not using the yolk, I'm light and low in calories as, as you know, it is the egg yolk that contains the fat.
There breading can be customized as you prefer using aromatic herbs to your liking (thyme, oregano, sage, marjoram, rosemary ..) or enriching it with grated pecorino. In the same way, you can use gluten-free breadcrumbs if you have problems with intolerances! For this recipe, moreover, you will have to use the long and large aubergines or the round ones: to be clear, not the thin ones that typically have less internal white part.
Also ideal to be stuffed two by two, after gratinating in the oven, with Ham And cheese stringy: it only takes a few seconds to make the gratin aubergines into perfect sandwiches to serve as a complete second course!
In addition, they are ideal to be prepared in advance and consume them cold or just heated: therefore, you could also take them out of the house for a lunch in the office or a trip out of town and, why not, even in a sandwich they are perfect!
Now you just have to read the recipe, let me know if you liked it. Until next time, Ivana.
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Eggplant parmigiana famous Italian regional recipe also known as Eggplant Parmesan. Here she is recipe more traditional what's up.
- 1 kg 200 g of oblong aubergines
- 500 ml of tomato sauce
- 300 g of mozzarella
- half onion
- 100 g of grated Parmesan cheese
- 1 clove garlic
- 1 bunch of basil
- 1 liter of oil for frying
- extra virgin olive oil
There are those who only call it Parmigiana, who puts the ingredient before indicating how Eggplant Parmesan, who uses the most accredited wording: Eggplant parmigiana. It is always and in any case one of the tastiest and most loved recipes by Italians.
Here we propose the version as close as possible to the original, to the tradition. And speaking of tradition, let's start by saying that eggplants are fried. Some versions of this single dish, revisited, in fact provide for the use of grilled aubergines, the result is excellent but nothing to do with the real Parmigiana, which wants them fried, without discounts.
As for the origin of this recipe, they contain it Sicily and the Neapolitan (Parma's extraneousness with respect to the dish is now well known). However 'parmigiana' seems to originate from 'Parmiciana', also according to the Accademia della Crusca, a Sicilian term used to indicate a sort of' Persian 'made up of wooden slats.
The variations of this dish are numerous, as often happens to the iconic dishes of our kitchen. In addition to the version with the grilled eggplant, some recipes require the use ofegg, others the baked ham and we could go on. Cook them as you like but know that this is the version from which the myth started!
The construction of the dish was also adopted to make parmigiane with other vegetables as in the case of the Parmigiana of zucchini or the Parmigiana of potatoes.
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Aubergines au gratin with Parmesan are excellent to eat hot immediately after cooking but they keep for about a couple of days in an airtight container. They will go, for & ograve warmed up before being served again to your guests.
You can sprinkle them again with some d & rsquooliva extra virgin olive oil and put them back in the oven, perhaps on a grill, in such a way as to make them crunchy again as when you took them out of the oven. If you heat them in the microwave, however, you will lose their crunchiness and the outer coating will soften. The result will be a little different but the taste will always be excellent and they will still be much appreciated by everyone.