You can call it eggplant parmesan, or simply eggplant parm, but to us it will always be simply parmigiana. In fact, you can make the classic parmigiana with a variety of vegetables – from zucchini to cardoons! It’s always important to specify which vegetable you used; otherwise, parmigiana is considered, by default, to be eggplant parmigiana!
The first written recipe for parmigiana di melanzane comes from a 1786 Italian cookbook and consists of eggplant seasoned with herbs and spices and topped with butter, parmesan cheese, and an egg yolk mixture before being baked. The modern formula looks a little different. Eggplant: Salting the eggplant ahead of time prevents moisture loss during the frying process.
Our favorite way to make eggplant parmesan with roasted eggplant slices, tomato sauce, parmesan cheese, mozzarella, and a crunchy bread crumb topping. Detailed tips for making in advance are provided in the article above. A large casserole dish is best for this (a 13-inch by 9-inch dish or similar is ideal).
olive oil; 1 tbsp tomato paste; saucepan (large) In a large saucepan, heat up some olive oil and sauté onion and garlic over medium heat for approx. 5 – 7 min. until translucent.
In most eggplant Parmesan recipes, crusty slices of fried eggplant go into a casserole with sauce and cheese -- where they quickly turn to sludge This recipe holds on to the crunch by transforming each whole eggplant into a crisp cutlet You can make one eggplant per person to serve this as an appetizer, or add a bed of pasta to make it more substantial
Layer half of the eggplant, half of the mozzarella cheese slices, another one-third of the sauce, and half the Parmesan cheese. Repeat layers, ending with the remaining sauce and Parmesan cheese. Bake for 30 minutes, or until the dish is hot and bubbly.
How to Make it 1. Salt the Eggplant to Remove Excess Moisture. This is key to crispy results. Eggplants are 92% water. Failure to remove some of this water will results in soggy Eggplant Parmesan. Slice the eggplant into 1/4 inch slices and line them on paper towels. Salt each side. Top the slices with paper towels and let them sit for one hour.
Line with 1/2 the eggplant. Spoon on 1 1/4 cups sauce; top with 1 cup mozzarella, then remaining eggplant, sauce and mozzarella. Sprinkle with Parmesan; cover with foil. Bake 45 minutes or until ...
Parmesan cheese, eggplant, pasta, sauce, garlic salt, paprika and 2 more Baked Eggplant Parmesan Outnumbered 3 to 1 spaghetti, eggplant, Italian bread crumbs, mozzarella cheese and 2 more
Eggplant Parmigiana. Sizes: Single Serve Family Large Family Freshly sliced eggplant lightly breaded then smothered in vine-ripened tomato sauce and three cheeses. COOKING INSTRUCTIONS. DO NOT THAW. KEEP FROZEN UNTIL READY TO USE. ...