Best 3 Antonias Pasta Alle Melenzana Eggplant Pasta Recipes
Prepare to embark on a culinary journey of exquisite flavors and textures as we present the ultimate guide to cooking Antonia's Pasta alle Melenzane, a delectable eggplant pasta dish that captures the essence of Italian cuisine. This tantalizing recipe combines the smoky richness of roasted eggplant with the savory tang of tomato sauce, creating a symphony of flavors that will tantalize your taste buds. With its vibrant colors and rustic charm, Antonia's Pasta alle Melenzane is not just a meal; it's an experience that will transport you to the heart of Italy, where culinary traditions are held dear.
Check out the recipes below so you can choose the best recipe for yourself!
EGGPLANT PASTA WITH BREADCRUMBS
Steps:
- Peel the eggplant, leaving 1 inch of skin at the top and bottom. Slice the eggplant lengthwise into 1/4-inch-thick slices (I would use a mandoline for this).
- Place the eggplant slices on a cooling rack set over the sink and sprinkle generously with kosher salt. Wait 15 minutes, flip, sprinkle again and wait another 15 minutes. Rinse thoroughly under cool water and gently squeeze out excess water. Place on paper towels and pat dry, then cut the slices into 1/4-inch-wide strips so that they resemble linguine.
- Heat a 10-inch saute pan over medium-high heat and add the oil. When it shimmers, add the garlic and red pepper flakes and toss for 10 seconds. Add the eggplant and toss to coat. Add the tomato and toss for 15 to 20 seconds. Add the cream and toss for another 10 seconds. Finish with the basil and Parmesan. Transfer to a serving dish. Top with the breadcrumbs, toss and serve immediately.
EGGPLANT PASTA
Provided by Alton Brown
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Peel each eggplant leaving 1-inch of skin at the top and bottom unpeeled. Slice the eggplant thinly lengthwise, about 1/4-inch thick. Evenly coat each slice with the salt and purge on a sheet pan fitted with a rack for 30 minutes. Rinse with cold water and roll in paper towels to dry. Slice the pieces into thin strips to resemble pasta.
- In a large saute pan heat the oil. Add the garlic and chili flakes and toast. Add the eggplant "pasta" and toss to coat. Add the tomatoes and cook for 3 minutes. Add the cream and increase heat to thicken sauce. Finally add the basil and Parmesan and toss to combine. Season with pepper, no salt needed as the eggplant will have residual salt from the purge. Serve immediately.
MELANZANA ALLA PARMIGIANA (PERFECT EGGPLANT PARMIGIANA)
This classic Italian dish from Sicily is often simply referred to as 'Parmigiana' by the Sicilian locals. The richness and depth of flavor that you get from this authentic version is well worth the extra effort. Serve eggplant Parmigiana with nothing more than crusty bread and a green salad.
Provided by AndreaCiotti
Categories World Cuisine Recipes European Italian
Time 1h17m
Yield 6
Number Of Ingredients 10
Steps:
- Heat about 1 inch extra-virgin olive oil in a deep skillet over medium heat. Pat eggplant slices dry with a paper towel and fry eggplant in batches in the hot oil until golden, 2 to 3 minutes per side. Transfer eggplant to a paper towel-lined plate using a slotted spoon; season with salt.
- Combine tomato puree (passata), 1 tablespoon olive oil, garlic, salt, and 4 basil leaves in a saucepan; simmer over medium heat for 10 minutes. Remove garlic from sauce.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
- Place a layer of fried eggplant in the baking dish and cover with a layer of tomato sauce. Top with a layer of mozzarella cheese, oregano, Parmesan cheese, and chopped basil leaves, in that order. Continue layering in the same order with remaining ingredients, ending with a layer of mozzarella cheese and a drizzle of olive oil.
- Bake in the preheated oven until heated through and cheeses are melted, about 40 minutes. Let stand a few minutes before slicing.
Nutrition Facts : Calories 506.3 calories, Carbohydrate 36.8 g, Cholesterol 83.4 mg, Fat 28.9 g, Fiber 19.3 g, Protein 28.9 g, SaturatedFat 16.2 g, Sodium 453.4 mg, Sugar 16.1 g
Tips:
- To ensure the pasta is cooked perfectly, use a large pot of salted boiling water and cook the pasta according to the package instructions.
- For the best flavor, use fresh, high-quality ingredients. Look for ripe eggplant, sweet tomatoes, and aromatic basil.
- Don't overcrowd the pan when cooking the eggplant. Cook it in batches if necessary to prevent it from steaming instead of browning.
- If you don't have a food processor, you can mash the eggplant with a fork or potato masher. However, a food processor will give you a smoother consistency.
- Feel free to adjust the amount of garlic, chili flakes, and salt to your taste.
- Serve the pasta immediately after it is cooked, garnished with fresh basil and grated Parmesan cheese.
Conclusion:
Pasta alla Melenzane is a delicious and satisfying vegetarian dish that is perfect for a quick and easy weeknight meal. The combination of roasted eggplant, sweet tomatoes, and aromatic basil creates a flavorful sauce that pairs perfectly with al dente pasta. This dish is also a great way to use up any leftover eggplant you may have. So next time you're looking for a tasty and healthy pasta dish, give Pasta alla Melenzane a try!
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