Eggplant Parmesan/ Parmigiana di melanzane | How to make Eggplant Parmesan/ Parmigiana di melanzane

By Vaishali Nagarajan  |  24th Jul 2016  |  
4.3 from 3 reviews Rate It!
  • Eggplant Parmesan/ Parmigiana di melanzane, How to make Eggplant Parmesan/ Parmigiana di melanzane
Eggplant Parmesan/ Parmigiana di melanzaneby Vaishali Nagarajan
  • Prep Time

    30

    mins
  • Cook Time

    65

    mins
  • Serves

    5

    People

13

3





Video for key ingredients

  • Homemade Pizza Sauce

About Eggplant Parmesan/ Parmigiana di melanzane Recipe

It is an Italian dish made with a shallow or deep-fried sliced aubergine filled and layered with cheese and tomato sauce, then baked. I have baked the eggplants in the starting as well instead of shallow frying or deep frying because eggplants are like sponges and they absorb as much oil as possible.

Eggplant Parmesan/ Parmigiana di melanzane is a delicious dish which is liked by people of all age groups. Eggplant Parmesan/ Parmigiana di melanzane by Vaishali Nagarajan has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 5 people. You can find Eggplant Parmesan/ Parmigiana di melanzane at many restaurants and you can also prepare this at home. This authentic and mouthwatering Eggplant Parmesan/ Parmigiana di melanzane takes 30 minutes for the preparation and 65 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Eggplant Parmesan/ Parmigiana di melanzane is a good option for you. The flavour of Eggplant Parmesan/ Parmigiana di melanzane is tempting and you will enjoy each bite of this. Try this Eggplant Parmesan/ Parmigiana di melanzane on weekends and impress your family and friends. You can comment and rate the Eggplant Parmesan/ Parmigiana di melanzane recipe on the page below.

Eggplant Parmesan/ Parmigiana di melanzane

Ingredients to make Eggplant Parmesan/ Parmigiana di melanzane

  • Medium eggplant- 2 (Use the fat and long purple one)
  • Marinara Sauce- 1 1/4 cups (Recipe below)
  • Salt and pepper- to taste
  • Mozzarella cheese- 350 grams cut into 1/8 inch thick rounds
  • Grated Parmigiano-Reggiano- 50 grams
  • Toasted breadcrumbs- 3 tablespoons
  • olive oil- 2-3 tablespoons
  • Chopped Basil Leaves- ¼ cup
  • For marinara sauce-
  • tomato puree- 2 cups
  • garlic cloves- 3; finely chopped
  • red chilli flakes- ½ teaspoon
  • Basil leaves- 6-7
  • Red onion- 1 medium; chopped finely
  • Dried oregano- ¼ teaspoon
  • olive oil- 3 tablespoons
  • Salt and pepper- to taste
  • sugar- ¼ teaspoon

How to make Eggplant Parmesan/ Parmigiana di melanzane

  1. For marinara sauce- Add the olive oil to a pan and allow to warm. Once warm, add the chopped garlic and onion and fry it for a few seconds and allow it to sizzle but do not let it brown.
  2. Add the tomato puree, red chilli flakes, basil, oregano, a pinch of salt, pepper and allow it to simmer for about 10-15 minutes until the sauce has thickened and the oil is seen on the surface.
  3. Taste it and adjust the salt and pepper accordingly. Remove from the heat and allow it to cool a little.
  4. For Eggplants- NOTE-If you are concerned about the bitterness of the Eggplants you can salt the slices generously and allow them to sit in the counter for 10 minutes and the bitter water will come out.
  5. Then drain the salty water, wash a bit and pat dry and use. This step is not necessary. Preheat the oven to 200 ° C.
  6. Grease a baking tray with a tablespoon of olive oil. Slice each eggplant into 6, 1 inch thick pieces that is, totally about 12 pieces. Massage the eggplant slices with the remaining olive oil on both the sides.
  7. Season the eggplants lightly with little salt and pepper on both sides. Bake in the oven for 20-22 minutes until it begins to turn brown and when you pierce a knife into the pieces it should go in smoothly, it should be tender but not mushy
  8. Once baked, remove the eggplants from the tray and place on plates to cool.
  9. To Assemble- Reduce the temperature of the oven to 180 ° C. In a large baking pan or tray place the 6 of the biggest slices making sure the eggplant slices are spaced evenly apart.
  10. Spread 3-4 generous tablespoons of the marinara sauce on each slice of the eggplant. Place a slice of the cut mozzarella cheese over each and sprinkle 1 tablespoon of the grated parmesan cheese over the mozzarella.
  11. Place one slice of eggplant on each. (In case your baking tray cannot accommodate 6 slices place only 4 slices and continue layering the sauce and cheese one above the other)
  12. Mix the remaining parmesan if any with the bread crumbs and top the eggplants with it. Bake it uncovered at 180 ° C for 20-25 minutes until the cheese has melted, the eggplant is tender and the tops have browned. Serve warm. :)

Reviews for Eggplant Parmesan/ Parmigiana di melanzane (3)

Kanak Patela year ago

Wow!
Reply

Ambreen Faridia year ago

Eggplant and cheese will taste good I bet! I will surely try
Reply

Bindiya Sharmaa year ago

amazing recipe..thanks for sharing!
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