Best 5 Eggplant Aubergine Parmigiana Recipes
Eggplant Parmigiana is a classic Italian dish that combines the savory flavors of eggplant, cheese, and tomato sauce. It's a versatile dish that can be served as a main course or a side dish, and it's a great way to use up leftover eggplant. With its combination of textures and flavors, the Eggplant Parmigiana is a true culinary delight that is sure to please even the most discerning palate.
Check out the recipes below so you can choose the best recipe for yourself!
EASY EGGPLANT (AUBERGINE) PARMIGIANA
Use your favourite marinara sauce! This is so easy and good you'll wonder why you avoided trying it. From "The Sopranos" The one hour of prep time includes 30 minutes of draining.
Provided by Barefoot Beachcomber
Categories One Dish Meal
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Trim the eggplants and cut them into 1/4 inch thick slices.
- Layer the slices in a colander, sprinkling each layer with salt.
- Let drain for 30 minutes.
- Rinse the eggplant and pat dry.
- Pour about 1/2 inch oil a large deep skillet and heat over medium heat.
- Fry the slices, in a single layer, turning once, until browned on both sides.
- Drain on paper towels.
- Preheat the oven to 350.
- Spread a thin layer of tomato sauce in a shallow baking dish.
- Make a layer of eggplant slices, overlapping them slightly.
- Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
- Repeat the layering, ending with eggplant, sauce, and grated cheese.
- Bake for 45 to 60 minutes, or until the sauce is bubbling and the mozzarella is melted.
- Let stand for 10 minutes before serving.
EGGPLANT (AUBERGINE) PARMIGIANA
Adapted from a recipe by Australian chef Huey (Iain Hewitson) who hosts a popular TV cooking show twice daily. Posted for the 2005 Zaar World Tour. UPDATE: In her review, BarbryT commented that it is not specified where the fresh basil is used. You could add it on top of the dish with the parmesan, although when I've made this I've sprinkled it on top just before serving. If you're undecided, perhaps do half and half, then you'll know which you prefer a second time.
Provided by bluemoon downunder
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°C.
- Dust the eggplant with flour, dip in egg and panfry in a non-stick pan in oil.
- Drain well on paper towels.
- Heat a little oil in a large non-stick pan and gently sauté onion and garlic. Add pasta sauce, wine, pesto and pepper. Bring to the boil and boil for a few minutes to allow the liquid to reduce a little. Season to taste.
- Put some of the sauce in the base of an ovenproof casserole dish, top with a layer of eggplant, and then mozzarella and sauce. Repeat this process, finishing with a thick layer of sauce and a sprinkling of parmesan.
- Cook in the oven for about 20 minutes. If the dish has been pre-prepared, you will need to cook it for longer, probably 30-40 minutes.
- Serve with a simple green salad.
SOPRANO'S EGGPLANT (AUBERGINE) PARMIGIANA
Make and share this Soprano's Eggplant (Aubergine) Parmigiana recipe from Food.com.
Provided by Lightly Toasted
Categories Vegetable
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Trim the eggplants and cut them into 1/2 thick slices.
- Layer the slices in one or more colanders, sprinkling each layer with salt.
- Let drain for 30 minutes (this pulls the water out so you don't have a soggy dinner).
- Rinse the eggplant and pat dry.
- Put about 1/2 inch of oil into one or more large deep skillets over medium heat.
- Fry the slices in batches, in a single layer, turning once until browned on both sides.
- Drain on paper towels.
- Preheat oven to 350°F.
- Spread a thin layer of sauce in one or more shallow baking dishes.
- Make a layer of eggplant slices, overlapping them slightly.
- Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
- Repeat the layering, ending with eggplant, sauce and grated cheese.
- (The eggplant can be made ahead to this point and covered with plastic wrap. Can be refrigerated for several hours or overnight. Remove it from the frige about 30 minutes before baking).
- Bake for 45-60 minutes or until sauce is bubbling and the mozzarella is melted.
- Let stand for 10 minutes before serving.
EGGPLANT (AUBERGINE) PARMIGIANA SOUP
Make and enjoy. It tastes so much like Eggplant Parm that you'll flip. This is a catering size recipe serving 30 portions. Cutting it in half will serve a family well, as 15 portions will go quickly. A great way to have a fave meal in a soup. It's easier to heat up a soup than an entree or hero. Enjoy any leftovers as a lunch.
Provided by DeSouter
Categories Vegetable
Time 1h10m
Yield 30 serving(s)
Number Of Ingredients 11
Steps:
- Combine oil, onions and garlic and sauté for about 2 minutes.
- Add the eggplant, chicken stock, tomato juice, parsley and thyme.
- Bring to a boil, lower heat and simmer, covered for about 30 minutes.
- Serve with mozzarella cheese sprinkled over the top.
AUBERGINE (EGGPLANT) PARMIGIANA
Categories Vegetable Bake Vegetarian Quick & Easy Wheat/Gluten-Free Healthy
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/fan 160C/gas 4. Heat 2 tbsp oil in a pan, add the garlic and gently sizzle for 2 minutes. Add the tomatoes and cinnamon and simmer for 15 minutes until thickened. Stir in the basil and season. Slice the aubergines lengthways about 1/2cm thick. Brush both sides with oil, season and griddle (chargrill), turning a few times until completely tender (you could also do this in a non-stick frying pan). It's important to get the aubergine as tender as possible, so give it time. Remove the cinnamon stick and put a few spoonfuls of the sauce in the bottom of an ovenproof dish. Cover with the aubergine and mozzarella then repeat, ending with a thin layer of sauce (you'll have roughly 3-4 layers). Sprinkle with Parmesan and bake for 30-40 minutes until bubbling and golden.
Tips:
- To make a delicious eggplant parmesan, start by choosing fresh, firm eggplants. Look for eggplants that are deep purple in color and have smooth skin.
- Cut the eggplants into even slices, about 1/2-inch thick. This will help them cook evenly.
- Salt the eggplant slices and let them rest for 30 minutes. This will help to draw out the bitterness from the eggplants.
- Dredge the eggplant slices in flour, then egg, and then bread crumbs. This will help them to get crispy when they are fried.
- Fry the eggplant slices in hot oil until they are golden brown and crispy. Be sure to not overcrowd the pan, or the eggplant slices will not cook evenly.
- Layer the eggplant slices with tomato sauce, mozzarella cheese, and Parmesan cheese in a baking dish. Repeat the layers until you have used all of the ingredients.
- Bake the eggplant parmesan in a preheated oven until the cheese is melted and bubbly, and the eggplant is tender.
- Serve the eggplant parmesan hot, with a side of pasta or salad.
Conclusion:
Eggplant parmesan is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover eggplant, and it can also be made ahead of time and reheated when you are ready to serve it. Whether you are looking for a quick and easy weeknight meal or a special dish for a dinner party, eggplant parmesan is a great option.
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