Eggplant parmigiana: pan-fried or baked, complete

The traditional aubergines of Southern Italy, breaded without eggs, prepared parmigiana and can be fried or baked.

The traditional aubergines of Southern Italy, breaded without eggs, prepared parmigiana and can be fried or baked.

Recipe for 2 people.

Classic (no restrictions), Vegetarian

Preparation: 01:00 + time to roast the aubergines (optional)

Intermission: 00:20

TOOLS

1 cutting board(s), 1 kettle, 2 bowl(s) (- 1 optional), 1 sieve or sieve, 1 grater (optional), 1 frying pan(es), 1 deep frying pan(s), 1 plate( i) refractory tray(s) (or individual refractory dishes), 1 vertical food mill, 1 tray(s) (or more)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for the eggplant empanada

– 1 medium aubergine, cut into slices of approximately 7 mm

– olive oil to taste to generously grease the aubergines (or oil)

– 1 cup(s) breadcrumbs or enough for breading ^THE

– Salt to taste

– oil to taste

Ingredients Homemade tomato sauce

– olive oil to taste

– 1/2 unit of onion, chopped

– 1 clove(s) of garlic, minced

– 1 can(s) of peeled tomatoes (with juice)

– 1/2 can(s) of water

– 1 sprig(s) of basil

– 1 unit(s) of laurel

– Salt to taste

– pepper to taste

Ingredients for assembling and gratinating

– basil to taste (leaves)

– 100 g of grated or sliced ​​mozzarella

– parmesan to taste

Ingredients to accompany

– parmesan to taste, grated

PREPARATION:

1. Put a kettle to boil with water for the tomato sauce.
2. Start by soaking the aubergines and preparing the tomato sauce (see preparation).
3. Separate other ingredients and utensils from the recipe.
4. If you didn’t buy it already grated, grate the mozzarella and parmesan.

PREPARATION:

Eggplant – Preparation (do this step before continuing the pre-preparation):

1. Wash and dry the aubergines and remove the ends.
2. Cut them into rounds or slices lengthwise.
3. Place it in a bowl with water and salt and let it macerate for about 10 minutes, so it will become less bitter and more fleshy.
4. Continue with the preparation of the tomato sauce (next).

Tomato sauce (do this step before continuing the pre-preparation):

1. Peel and chop the garlic and onion.
2. Wash and dry the basil and bay leaves. Use the basil sprig for the sauce and keep the leaves aside for the finishing.
3. In a pan, sauté the garlic and onion in olive oil until lightly golden.
4. Add the bay leaf(s) and basil sprig and mix.
5. Add the peeled tomato with its juice and, with the help of a vertical press, crush the tomato cubes until you obtain a rustic puree.
6. Add boiling water (see quantities in the ingredients) and mix well.
7. When it boils, season with salt and pepper.
8. Reduce the heat to low and cook for at least 10 minutes – if the sauce begins to dry out, add a little more boiling water.
9. Continue pre-preparation (step 3).

Tomato sauce:

1. When the tomato sauce is cooked, turn off the heat.
2. Remove the bay leaf and basil sprig and set aside.

Eggplant parmigiana:

1. Before starting to fry the aubergines, preheat the oven to 220°C to brown the aubergine parmigiana.
2. Drain the aubergines using a colander or strainer.
3. Wash them well under running water and drain them well to eliminate excess water.
4. Dry the aubergines with a clean cloth or absorbent paper.
5. Season the eggplant with salt and drizzle with olive oil or oil and mix well.
6. Place the panko flour in a shallow dish.
7. Dip the aubergine slices or slices in the flour, pressing well until a smooth crust forms.

Eggplant parmigiana – Cook (this step replaces the frying step):

1. If you’re roasting eggplant, grease one or more baking trays with a drizzle of oil.
2. Arrange the aubergines in rounds or slices without crowding them.
3. Bake in a preheated oven at 180°C and cook for about 20 minutes or until golden, turning them halfway through cooking.

Eggplant Parmesan – Frying (do this step if you didn’t choose to bake):

1. If you intend to fry the aubergines, heat a deep pan with about 2 inches of oil.
2. When the oil is hot, fry the aubergines in stages.
3. Remove from pan and place on paper towels, colander, or rack to drain.

Eggplant Parmigiana – Assemble and Gratinate:

1. Spread a little tomato sauce in the refractory dishes or in the individual refractory dishes.
2. Arrange a layer of aubergines, cover with a portion of tomato sauce, distribute a few basil leaves on top and cover with a portion of mozzarella – portion the tomato sauce, basil and mozzarella according to the number of layers you are going to assemble .
3. Repeat this step until the end of the aubergines.
4. Arrange the remaining tomato sauce on the last layer of aubergines, leaving it well covered.
5. Spread the mozzarella and finally sprinkle a little grated parmesan on top.
6. Place in a preheated oven at 220°C to brown the cheese for about 20 minutes.

FINALIZATION AND ASSEMBLY:

1. Remove the refractory materials from the oven with the Eggplant parmigianaand bring it to the table.
2. Serve the parmesan on the side.

a) These ingredients may contain traces of products of animal origin. Some brands may contain products of animal origin or tested on animals. Therefore, we advise you to read the labels of this ingredient(s) and others that may not be marked very carefully and to choose brands free of substances of origin or practices associated with animals. Make sure the products contain only milk and/or eggs and no other animal-derived substances.

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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.