Parmigiana: 5 perfect recipes to try

Everything remains with the parmigiana

More delicious

! Beef, chicken, eggplant… whatever your choice of “blend,” the Cooking Guide has a version

perfect parmesan

. There’s also no way to go wrong: tomato sauce, cheese au gratin, and all well seasoned? This is the recipe for success! To learn how to make 5 different parmesan recipe options, check out the step-by-step guide below! Look:

Parmesan steak with cheese mix

Parmesan steak with cheese mix – Photo: Shutterstock
Time

: 1 hour

Performance

: 6 portions

Difficulty

: easy

Ingredients:

• 6 large steaks
• 2 cloves of garlic
• Salt and black pepper to taste
• 1 cup wheat flour (tea)
• 2 beaten eggs
• Fry oil
• 2 cups tomato sauce (tea)
• 100 g of sliced ​​mozzarella
• 100 g of provolone
• 50 g of gorgonzola

Method of preparation:

1. In a bowl, season the steaks with the garlic, salt, and pepper.
2. Pass in the flour, beaten egg and breadcrumbs.
3. Fry the steaks in the hot oil, turning once.
4. Drain on absorbent paper.
5. Place in the refractory, lay the sauce on top and cover with the mixed cheeses.
6. Place in a medium oven, preheated, for 15 minutes.
7. Serve immediately.

Meatloaf stuffed with parmesan

Meatloaf stuffed with parmesan – Photo: Gisele Tesser
Time:

45 mins

Performance:

6 portions

Difficulty:

easy

Ingredients:

• 1 kg of minced meat
• 3 eggs
• 1 pack of creamed onion powder (68g)
• 1/2 grated onion
• Salt and paprika to taste
• 1 cup mozzarella (diced)
• Wheat flour and Panko flour for breading
• Fry oil
• Grated Parmesan for dusting

Sauce

• 2 tablespoons of olive oil
• 1 chopped onion
• 2 minced garlic cloves
• 6 chopped tomatoes
• 2 tablespoons of tomato paste
• salt to taste

Method of preparation:

1. For the sauce, heat a frying pan with olive oil over medium heat and saute the onion and garlic for 3 minutes.
2. Add the tomatoes, take out, salt and cook over low heat until thickened, stirring. Reserve.
3. Mix the meat, 1 egg, the onion cream, the onion, the salt and the paprika until a homogeneous mass is formed.
4. Divide into 6 equal parts, divide the mozzarella between them and close, shaping slightly flattened medium balls.
5. Pass in the wheat flour, the remaining beaten eggs, the Panko flour and fry, a little at a time, in boiling oil, until golden brown.
6. Drain on absorbent paper and transfer to a plate.
7. Cover with the reserved sauce, sprinkle with Parmesan, decorate as desired and serve immediately.

Grated aubergine parmesan

Grated aubergine parmigiana – Photo: Stela Handa
Time:

40 mins

Performance:

5 portions

Difficulty:

easy

Ingredients:

• 2 medium eggplants, thinly sliced
• Salt and black pepper to taste
• 1/2 cup wheat flour (tea)
• 2 eggs
• 1/2 cup breadcrumbs (tea)
• Fry oil
• 1 cup mozzarella (grated)
• 5 tablespoons of grated Parmesan

Sauce

• 1 tablespoon of olive oil
• 1 diced onion
• 2 ripe tomatoes, peeled and deseeded, diced
• 1 cup tomato sauce (tea)
• Salt and black pepper to taste
• Chopped fresh basil leaves

Method of preparation:

1. For the sauce, heat the oil in a skillet over medium heat and saute the onion and tomato for 2 minutes.
2. Add the sauce, salt and pepper and cook for 2 minutes.
3. Remove from the heat and add the basil.
4. Then season the eggplants with salt and pepper.
5. Pass them in the flour, in the eggs beaten with a fork and in the breadcrumbs.
6. Fry, a little at a time, in hot oil until golden brown.
7. Drain on absorbent paper.
8. Make a layer of aubergines in the refractory, spread the sauce, mozzarella and parmesan and the aubergines, finishing with the sauce and cheese.
9. Finally, bake in a high, preheated oven for 10 minutes. Serve.

Special chicken parmesan

Chicken parmesan special – Photo: Gisele Tesser
Time:

1 hour (+30 min rest)

Performance:

8 portions

Difficulty:

easy

Ingredients:

• 8 chicken breast fillets
• Salt and black pepper to taste
• 1 and 1/2 cups wheat flour (tea)
• 4 beaten eggs
• 2 cups breadcrumbs (tea)
• Fry oil
• 2 cups of grated mozzarella

Sauce

• 3 tablespoons of olive oil
• 1 chopped onion
• 4 minced garlic cloves
• 2 cans of chopped peeled tomatoes
• Salt and black pepper to taste

Method of preparation:

1. Season the fillets with salt and pepper and leave to rest for 30 minutes.
2. Heat the oil over medium heat and sauté the onion and garlic.
3. Add the tomatoes, salt and pepper and cook for 10 minutes over low heat. Reserve.
4. Dip the fillets in the flour, eggs and breadcrumbs.
5. Fry in hot oil, a little at a time, until golden brown.
6. Drain on absorbent paper, drizzle with the sauce, sprinkle with the mozzarella and place in a medium preheated oven for 10 minutes.
7. Serve with rice and chips if desired.

Spaghetti with Parmigiana Meatballs

Spaghetti with Parmesan Meatballs – Photo: Stela Handa
Time:

1 hour

Performance:

5 portions

Difficulty:

easy

Ingredients:

• 1 pack of spaghetti (500g)

meatball parmesan

• 700 g of minced meat
• 1 packet of onion soup powder (68g)
• 1 egg
• 150 g of diced mozzarella for the filling
• Wheat flour and breadcrumbs for dusting
• 1 egg for breading
• Fry oil
• 100 g of grated mozzarella

Sauce

• 1 tablespoon of oil
• 1 chopped onion
• 2 minced garlic cloves
• 4 chopped ripe tomatoes
• 1 cup of water (tea)
• Salt, black pepper and chopped fresh basil to taste

Method of preparation:

1. For the sauce, heat a pan over medium heat with the oil and saute the onion and garlic until golden brown.
2. Add the tomato paste and fry for 2 minutes.
3. Add the tomatoes and water and cook for 10 minutes, stirring occasionally.
4. Season with salt, pepper and basil. Reserve.
5. For the meatballs, in a bowl, combine the ground beef, onion soup powder, and egg and mash until smooth.
6. Divide the dough into 10 portions.
7. Open in the palm of your hands and put 1 cube of cheese.
8. Close by shaping a slightly flattened meatball.
9. Dip the meatball in the flour, in the beaten egg and then in the breadcrumbs. Fry, a little at a time, in hot oil until golden brown.
10. Drain on absorbent paper and arrange in a medium pyrophile.
11. Cover with half of the tomato sauce, the grated mozzarella and bake in a preheated medium oven for 20 minutes or until the cheese is melted.
12. Cook the pasta in boiling salted water for the time indicated on the package or in any case al dente.
13. Drain and mix with the rest of the sauce. Serve with meatballs.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.