Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, melanzane alla parmagiana (aubergine parmigiana). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Parmigiana di Melanzane conosciuta anche come Melanzane alla parmigiana è un piatto unico ricco e sostanzioso, tipico della cucina italiana. Si tratta di Melanzane fritte poi assemblate in strati in teglia con pomodoro, formaggi, basilico e infine cotta al forno dove tutti gli ingredienti si abbracciando insieme, si forma una crosticina gratinata e un ripieno filante e saporito da tagliare in fette! Per preparare la Parmigiana di melanzane per prima cosa lavate le melanzane, mondatele e tagliatele a fette dello spessore di circa mezzo centimetro nel senso della lunghezza.
Melanzane alla Parmagiana (Aubergine Parmigiana) is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Melanzane alla Parmagiana (Aubergine Parmigiana) is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook melanzane alla parmagiana (aubergine parmigiana) using 14 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Melanzane alla Parmagiana (Aubergine Parmigiana):
- Make ready 3 large aubergines
- Prepare Olive oil
- Get 1 onion, peeled and finely chopped
- Take 1/2 bulb spring garlic, or 1 clove of regular garlic, peeled and finely sliced
- Take 1 heaped teaspoon dried oregano
- Take 2 x400 g good-quality tinned plum tomatoes, or 1kg fresh ripe tomatoes
- Make ready sea salt
- Prepare freshly ground black pepper
- Make ready 1 little wine vinegar
- Prepare 1 large handful fresh basil
- Make ready 3 large handfuls Parmesan cheese, freshly grated
- Prepare 2 handfuls dried breadcrumbs
- Take 1 little fresh oregano, leaves chopped
- Prepare 150 g buffalo mozzarella, optional
C'è chi la fa solo con il parmigiano, chi mette la mozzarella, chi il caciocavallo, chi la provola, chi sbuccia le melanzane e chi no, chi le frigge con uovo e farina, c'è chi. Repeat the layering with the remaining ingredients, starting and ending with the tomato sauce. Top with a sprinkling of Parmigiano Reggiano and a few basil leaves. Preparazione Parmigiana di melanzane Mondare le melanzane e lavarle.
Steps to make Melanzane alla Parmagiana (Aubergine Parmigiana):
- Remove the stalks from the aubergines, slice them up into 1cm thick slices, and put to one side.
- Whether you’re using a griddle pan or a barbecue, get it really hot. Meanwhile, put 2 or 3 lugs of olive oil into a large pan on a medium heat.
- Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion is soft and the garlic has a tiny bit of colour.
- If you’re using tinned tomatoes, break them up, and if you’re using fresh tomatoes (which will obviously taste sweeter and more delicious, if they’re in season), very quickly prick each one and put them into a big pan of boiling water for 40 seconds
- Remove from the pan with a slotted spoon and put them into a bowl of cold water for 30 seconds, then remove the skins, carefully squeeze out the pips and cut up the flesh.
- Add the tomato flesh or tinned tomatoes to the onion, garlic and oregano. Give the mixture a good stir, then put a lid on the pan and simmer slowly for 15 minutes.
- Meanwhile, grill the aubergines on both sides until lightly charred – you may have to do them in batches, as they probably won’t all fit into your griddle pan in one go.
- As each batch is finished, remove them to a tray and carry on grilling the rest until they’re all nicely done.
- When the tomato sauce is reduced and sweet, season it carefully with salt, pepper and a tiny swig of wine vinegar, and add the basil. You can leave the sauce chunky or you can purée it.
- Get yourself an earthenware type dish (25 x 12–15cm). Put in a small layer of tomato sauce, then a thin scattering of Parmesan, followed by a single layer of aubergines.
- Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.
- Toss the breadcrumbs in olive oil with a little freshly chopped oregano and sprinkle them on top of the Parmesan.
- Place the dish in the oven and bake at 190°C/375°F/gas 5 for half an hour until golden, crisp and bubbly.
- It’s best eaten straight away, but it can also be served cold.
La parmigiana di melanzane in padella è una ricetta furba, che regge perfettamente il confronto con la ricetta classica, ed è perfetta per chi non ha voglia di accendere il forno o vuole una pietanza saporita ma rapida da portare in tavola. Negli ultimi anni ho provato già la pizza, le lasagne, i biscotti ed anche una torta cotta in padella e sono stati tutti ottimi esperimenti, quindi se. Aggiungete uno strato con la provola tagliata a fettine o a cubetti e parmigiano. Continuate con uno strato di melanzane, sale, provola e parmigiano. Proseguite così fino a terminare gli ingredienti.
So that is going to wrap it up with this special food melanzane alla parmagiana (aubergine parmigiana) recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
