Italian Parmigiano and a few more eggplant recipes

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Recipe author: Alex Guarnaschelli - celebrity chef, production manager, TV presenter, culinary writer

This unusual dish came from Italy. According to a common version, its first recipes date back to the 8th century. Like any dish, Parmigiano can have several variations, but it always contains Parmesan cheese and tomato sauce, and fried vegetables in batter are baked in layers. Parmigiano is amazingly suitable for both festive and everyday table, and you can experiment with its temperament by combining it with other Italian dishes.

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Time: 2 hours. 45 min. Difficulty: easy Servings: 4 - 6

The recipes use measuring containers with a volume of: 1 cup (tbsp.) - 240 ml. 3/4 cup (st.) - 180 ml. 1/2 cup (st.) - 120 ml. 1/3 cup (st.) - 80 ml. 1/4 cup (st.) - 60 ml. 1 tablespoon (tbsp) - 15 ml. 1 teaspoon (tsp) - 5 ml.

How to cook

The cooking process is simple and takes little time. The main thing is to prepare the components correctly. 10-15 minutes before the start of cooking, the blue ones are cut lengthwise or crosswise into pieces of 1-1.5 cm, and then soaked in cold, lightly salted water to avoid bitterness. All ingredients are laid out in layers in a mold, filled with tomato sauce and baked . A few minutes before the dish is ready, sprinkle it with cheese.

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Recipe ingredients:

Eggplant

2 medium eggplants (about 1 kg), cut into 1.5 cm thick slices.
Coarse salt, if necessary, plus 1 tbsp. l.
5 tbsp. fresh breadcrumbs
1 tbsp. l. dried oregano
1 tbsp. l. dried thyme
Vegetable oil for frying
Flour for dredging
6 large eggs, beaten
2 tbsp. l. whole milk
Olive oil, as needed
7 tbsp. quick marinara sauce (recipe below)
2/3 tbsp. grated parmesan
450 gr. fresh mozzarella, thinly sliced

Quick Marinara Sauce

3 tbsp. l. olive oil
0.5 medium-sized onion, diced (about 1/3 cup)
5 cloves garlic, minced
7 tbsp. whole peeled canned tomatoes in their own juice (about two 800 g cans), coarsely chopped
2 sprigs fresh thyme
2 sprigs fresh basil
1 tbsp. l. coarse salt

Eggplant Alla Parmigiano

Time: 40 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 150 kcal/100 g.
Purpose: for lunch, dinner.
Cuisine: Italian.
Difficulty: easy.

The difference between this version of Parmigiano is that instead of Parmesan you can use any hard cheese that melts well. Thanks to the addition of young zucchini, the Parmigiano recipe gets a unique taste, unlike other dishes. It is recommended to choose medium-sized varieties of zucchini. If you alternate layers of vegetables with cheese, the food will turn out especially festive and beautiful.

Ingredients:

hard cheese – 100 g;
eggplants – 400 g;
young zucchini – 2 pcs.;
vegetable oil – 200 g;
tomatoes – 4-5 pcs.;
onions – 3 pcs.;
garlic – 1 pc.;
flour – 1 glass;
fresh herbs – 1 bunch;
tomato sauce – 300 ml;
butter – 3 tbsp. l.;
salt – 3 g;
eggs – 3 pcs.;
black pepper – 2 g.

Cooking method:

Cut blue vegetables lengthwise into slices, soak in salted water, and dry on a napkin after 10 minutes.
Cut the zucchini in the same way.
Beat the eggs with a fork or mixer.
Coat the vegetables with the egg mixture, then roll the pieces in flour and fry in oil on both sides until golden brown.
Chop the onion and garlic and add to the tomato sauce.
Take a non-stick pan and grease the bottom with butter.
Place a layer of zucchini, brush with tomato sauce, cover with a layer of eggplant on top, sprinkle with cheese.
Make 4-5 layers, pour in the rest of the vegetable sauce.
Place in the oven for 25 minutes.
Sprinkle cheese on top, turn off the stove and leave for another 5 minutes.
Garnish the finished Parmigiano with chopped herbs.

Eggplant Parmigiano with minced meat

Time: 45 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 350 kcal/100 g.
Purpose: for lunch, dinner.
Cuisine: Italian.
Difficulty: medium.

Parmigiano is considered a vegetarian dish. However, these vegetables go well with any type of meat. If you use minced meat for cooking, you need to choose low-fat minced meat so that the dish does not become too high in calories. A combination of beef and pork in equal proportions is best . Parmigiano will turn out delicious and will look appetizing not only in the photo.

Ingredients:

parmesan – 100 g;
eggplants – 4 pcs.;
minced meat – 400 g;
olive oil – 200 g;
cherry tomatoes in their own juice – 500 g;
onions – 3 pcs.;
mozzarella – 200 g;
flour – 6 tbsp. l.;
parsley, basil - 1 bunch;
salt – 3 g;
Provençal herbs – 4 g.

Cooking method:

Cut the blue ones into circles 0.7-1 cm thick.
Soak in water, dry thoroughly.
Dust the pieces with flour and fry in olive oil.
Prepare the minced meat, add chopped onions and tomatoes.
Add Provençal herbs to the minced meat and add salt.
Cut the mozzarella into thin slices in advance.
Grease a baking dish with oil, lay out layers of eggplant and minced meat.
Place a thin layer of mozzarella on top.
Place in the oven for 25 minutes.
Before the Parmigiano finishes cooking, sprinkle grated Parmesan cheese on top and garnish with tomato slices and herbs.

Eggplant Parmigiano with onions and carrots

Time: 40 minutes.
Number of servings: 5-6 persons.
Calorie content of the dish: 180 kcal/100 g.
Purpose: for lunch, dinner.
Cuisine: Italian.
Difficulty: easy.

When using this recipe, you get a fragrant and juicy layer of fried carrots and onions. To reduce cooking time, you don’t have to pre-fry the eggplants in a pan. Then the amount of oil in Parmigiano is reduced, the vegetables are low in calories, so they are well suited for adding to a vegetarian diet.

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Ingredients:

mozzarella – 150 g;
eggplants – 4 pcs.;
parmesan – 150 g;
vegetable oil – 200 g;
fresh tomatoes – 4-5 pcs.;
onion – 3 pcs.;
flour – 100 g;
dried basil and oregano – 10 g;
salt – 3 g;
carrots – 3 pcs.

Cooking method:

Cut the eggplants into longitudinal strips and brush with oil.
Place on a baking sheet and place in the oven for 5 minutes.
Pour boiling water over the tomatoes.
Remove the skin and grind with a blender.
Grate the carrots on a coarse grater, cut the onion into half rings. Fry in a small amount of oil.
Add tomato puree to the carrots and onions, sauté for 5 minutes until the mass is reduced by half, add basil, oregano, and salt.
Place a layer of eggplants, cover with fried tomato sauce on top, make 3 layers.
Place mozzarella on top and place in oven for 25 minutes.
Remove and sprinkle with Parmesan.
Leave in the switched off oven for 5 minutes.

Eggplant Parmesan is a very tasty dish; once you cook it just once, you will remain a fan forever!
Eggplants – who doesn’t love them? And in combination with tomato sauce, a hint of wine and wonderful Parmesan cheese, it’s simply impossible to remain indifferent!!! The recipe for eggplant with parmesan comes from Italian cuisine. The correct name is eggplant parmigiano. Parmigiano is a dish from the southern regions of the country, which gradually conquered all of Italy and the whole world. In each region of Italy, this dish is prepared differently, some add eggs, some add mozzarella cheese, but today I will tell you about the simplest recipe for eggplant with Parmesan or Parmigiano.

To make Eggplant Parmesan you will need:

eggplant – 4 pcs. Parmesan cheese – 100 g tomato sauce – 500 ml garlic cloves – 4 pcs. bay leaf – 2 pcs. vegetable oil - about 1 tbsp. white wine – 60 ml fresh ground black pepper – to taste salt – to taste

To prepare eggplant parmesan, you need:

1. Wash the eggplants, dry them, peel the garlic and prepare the remaining ingredients. 2. Cut the eggplants into circles or slices. Season with salt and pepper, fry each piece in vegetable oil. Next, let's make the tomato sauce.

3. Heat a small amount of oil in a saucepan (which you have left after frying the eggplants), crush the garlic with a knife and chop finely, add the garlic to the heated oil and put a bay leaf there.

Fry lightly, then add wine and tomato sauce (or tomato from tomato), salt and pepper to taste, simmer the sauce for about 15 minutes.

4. Then take an oven pan, grease the bottom of the pan with our sauce and lay out a row of eggplants.

5. Grease the eggplants with tomato sauce and lay out the next row of eggplants. We do this until we have laid out all the eggplants. Finely grate the Parmesan and cover the entire top of the eggplants.

Bake in a preheated oven at 190 degrees until golden brown. I baked for 35 - 40 minutes, but I recommend keeping an eye on the dish, since each of us has different ovens and bakes completely differently. So it’s not difficult to have an Italian dish on your table, incredibly tasty, aromatic, delicate in taste, juicy and with a wonderful aroma of Parmesan. And by the way, if you are not confident in your eggplants, then before frying, you should salt them and leave them for 30 minutes so that all the bitterness goes away. You can also add a little sugar, it also removes the bitterness, but if the eggplants are from your garden, I think you shouldn’t do this, since everything from your garden is much better and tastier than from the market, and home-grown eggplants never taste bitter.

Enjoy your meal!

Spicy Eggplant Parmigiano with Roasted Peppers

Time: 35 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 160 kcal/100 g.
Purpose: for lunch, dinner.
Cuisine: Italian.
Difficulty: easy.

For the option with sweet bell peppers, the vegetables are pre-baked on the grill or in the oven. A component such as hot chili peppers must be added very carefully, especially if Parmigiano with Eggplant is being prepared for a family with small children. Chili pods can also be replaced with a small amount of ground seasoning - this makes it much easier to control the spiciness .

Ingredients:

large eggplants – 3 pcs.;
parmesan – 150 g;
vegetable oil – 200 g;
bell pepper – 5 pcs.;
canned tomatoes – 4-5 pcs.;
onions – 2 pcs.;
garlic – 1 pc.;
chili pepper – 1 pc. or red hot pepper – 2 g;
flour – 100 g;
mixture of Provencal herbs – 8 g;
salt – 3 g.

Cooking method:

Prepare the eggplants by soaking them in salted water and drying them on a towel.
Remove the seeds from the bell pepper, place along with the eggplants on a baking sheet, and place in the oven for 10-15 minutes.
Peel the peppers and cut the vegetables into small cubes.
Grind the canned tomatoes in a blender along with garlic and hot pepper, add spices and salt.
Cut the onion into cubes and fry in oil.
Arrange vegetables in a rimmed baking sheet in layers, alternating fried eggplant, peppers and hot sauce.
Sprinkle Parmesan cheese on top and bake for 20 minutes in the oven.

With Chiken

Time: 45-50 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 260 kcal/100 g.
Purpose: for lunch, dinner.
Cuisine: Italian.
Difficulty: medium.

By adding pieces of chicken meat to Italian Parmigiano, you can get a hearty dish that has a low calorie content, unlike the version with minced meat. The recipe with chicken is suitable for a holiday table; this option turns out to be satisfying and tasty. In order to prepare the dish quickly, it is recommended to fry the chicken meat in advance along with onions and carrots.

Ingredients:

chicken breast – 500 g;
tomatoes – 4-5 pcs.;
hard cheese – 150 g;
olive oil – 200 g;
carrots – 2 pcs.;
eggplants – 4 pcs.;
mozzarella – 200 g;
onions – 2 pcs.;
egg – 2 pcs.;
garlic – 1 clove;
flour – 100 g;
Provençal herbs – 5 g;
dill, parsley – 1 bunch;
black pepper – 2 g;
salt – 3 g.

Cooking method:

Cut the chicken into small pieces and fry with onions and carrots.
Peel the eggplants, cut crosswise into slices 1 cm thick, dip in egg and flour, fry the slices in a frying pan.
Remove the skins from the tomatoes, pour boiling water over them, and grind the pulp using a blender.
Add garlic, salt, pepper and herbs to the chopped tomatoes.
Layer the ingredients on a baking sheet, alternating chicken, mozzarella and blue vegetables. There should be a layer of eggplants on the bottom and top.
Pour in tomato sauce.
Place in the oven for 20-25 minutes.
Remove and sprinkle Parmesan cheese on top.
Place back in the oven for 5 minutes.
Before serving, decorate with herbs.

Ingredients:

Eggplants – 3 pieces
Tomatoes - 5-6 pieces
Onion – 1 piece
Green olives - 8-10 pieces
Capers – 40 grams
Olive oil - 50 Milliliters (15 g to pour over the eggplants, 35 g for frying the onions)
Parmesan cheese - 40 grams
Mozzarella cheese - 120-150 grams
Aromatic herbs (dry) – 1 pinch
Salt - 1 to taste
Garlic – 4 cloves
Black pepper - 1 to taste
Balsamic vinegar - 25-30 Milliliters
Sugar - 1 tbsp. spoon

Number of servings: 6

Cooking tips

The dish will turn out very tasty if you follow a few cooking recommendations:

It is better to fry eggplants in a non-stick pan - this will require much less oil.
To save time, place the eggplants on a baking sheet and place in the oven for 10-13 minutes.
You don't have to dip the blue vegetables in the egg, but simply roll them in flour.
If Provençal herbs are not found, then a mixture of dried spices is used, which includes rosemary, savory, oregano, and basil.
Fresh herbs are suitable for adding to the sauce and decorating the dish: dill, cilantro, parsley.
After soaking, the eggplant pieces are placed in a colander to drain excess liquid, and then dried on a paper towel. This is done to ensure a beautiful golden brown crust.
If you don’t have an oven, you can make eggplant parmigiano in a slow cooker.
Don’t be upset if it doesn’t turn out as beautiful as in the photo, the main thing is to strictly follow the recipe, then you will get a delicious snack.

Cooking according to the recipe:

Tomato sauce
: Heat olive oil in a large skillet over high heat. Add onion, garlic, salt and red pepper flakes. Cook until onion is translucent, 3 to 5 minutes. Add sugar and canned tomatoes.
Crush a few tomatoes with a wooden spoon and continue cooking over medium heat for 10 to 15 minutes, stirring occasionally. Taste and add spices if necessary - the flavors of the spices and tomatoes should mix evenly. If not all the tomatoes have softened, simmer for a few more minutes, then remove from heat and cool.
Eggplant
(you can skip this step if you're short on time): Arrange the eggplant slices on 2 baking sheets in a single layer. Sprinkle salt on both sides and let sit for an hour. Salt will draw out excess moisture and remove bitterness. After an hour, rinse the eggplants in cold water and dry well with a kitchen towel.
Place flour in a medium bowl and season with salt and pepper. In another bowl, combine eggs, milk, salt and pepper. In a third bowl, mix breadcrumbs with Italian herbs with oregano, thyme leaves and also pepper and salt. Dip each eggplant slice in flour, shake off and dip first into the egg mixture, and then coat in breadcrumbs on both sides. Place the eggplants on a baking sheet in a single layer.
Pour enough oil into a large frying pan to cover the bottom with a layer of 1 cm. Heat the oil until it begins to smoke slightly (or, using a thermometer, bring the oil to a temperature of 190 - 200 ° C). Using tongs, place the eggplants in the pan and cook until lightly browned, about 2 minutes per side.
Remove the fried eggplant from the pan and place on a baking sheet lined with a kitchen towel to absorb excess oil. Eggplants can be slightly salted. Make sure the oil is at the correct temperature when adding the next batch to the pan.
Preheat the oven to 170°C.
Main course
: Spread about 1/4 of the tomato sauce into the bottom of an ovenproof baking dish (22 to 33 cm in size). Place fried eggplant slices overlapping each other on top of the sauce. Cover the eggplant with 1/3 of the mozzarella slices. Sprinkle with 1/4 Parmesan and provolone. Crumble the basil leaves on top. Pour over the sauce and make two more layers in the same sequence. Cover the top layer with the remaining mozzarella cheese. Press the resulting dish down firmly before placing it in the oven.
Bake the Parmigiano on the top rack for about 35-40 minutes (until the cheese is melted and bubbly). To brown the Parmigiano more deeply, move the dish directly under the top burner (if it is provided on the stove), for 1-2 minutes. The dish will turn out to be so appetizing in appearance that you will not be able to resist pinch off a piece of the cheese crust before offering it to your guests.

Categories:

recipe / Festive dishes / Dinner party / Main courses / Vegetables and mushrooms / Italian cuisine / Alex Guarnaschelli