Eggplant, a popular vegetable on summer menus, often gets labeled as annoying. But this is completely unjustified! In fact, it is such a versatile vegetable that it can be used in a variety of delicious dishes. One such dish is the eggplant parmigiana, a classic Italian recipe that will leave you craving for more. Despite its high water content, eggplant adds thickness to every dish, and when combined with cheese, it becomes a heavenly taste. If you're looking for a way to use eggplant, look no further than our eggplant parmigiana recipe.
Italian Flavor: Eggplant Parmigiana Recipe
When it comes to eggplant dishes, the combinations are endless. But when cheese is involved, it reaches its peak! The eggplant parmigiana recipe consists of layers of fried eggplant, mozzarella cheese, and baked parmesan, all topped with a simple tomato sauce. The result is a dish with an incomparable taste that will satisfy even the pickiest eaters. What's more, this recipe allows you to enjoy the flavors of summer even during the winter when fresh vegetables are scarce. With a few effective long-term preservation methods, you can enjoy eggplant parmigiana all year round.
In your culinary wonders notebook, make sure to add this comforting eggplant parmigiana recipe next to the classic lasagna. Trust us, you'll never tire of it!
How to Prepare an Eggplant Parmigiana Recipe: Treating the Eggplants?
Preparing eggplant for the parmigiana recipe requires a few specific steps to ensure the best results. First, it's important to understand that eggplant acts like a sponge, absorbing flavors easily. This is one of the reasons why it is so perfect for the parmigiana recipe. There's no need to peel the eggplants (although some people prefer to do so). Simply cut them into slices and then salt them. Salting the eggplants helps to remove moisture, preventing the dish from becoming soggy during cooking. Place the slices in a sieve inside a bowl or sink and let them sit for at least 1 hour.
How to Prepare the Tomato Sauce?
The tomato sauce is an essential component of the eggplant parmigiana recipe. To make the sauce, finely chop an onion and sauté it in a little olive oil until it becomes soft. Then add the tomato puree and a small torn basil bouquet for added flavor. Season with a pinch of salt and pepper. Let the sauce simmer gently for 10-15 minutes until it reaches a non-watery texture. Set it aside for later use.
After salting, rinse the eggplant slices under cold water to remove the salt. Then, dry them on kitchen paper to remove any remaining moisture. Lightly sprinkle them with flour, shaking off the excess. Fry the slices in sunflower oil for a few seconds on each side, and then drain them. It's important to note that once the eggplant slices are floured, they should be fried right away to avoid them absorbing too much flour and becoming pasty.
Preheat the oven to 180°C (thermostat 4). Pour a small amount of tomato sauce into the bottom of an ovenproof dish and spread it around to prevent the eggplants from sticking. Then, add a layer of eggplant slices followed by a sprinkle of parmesan, cubes of mozzarella, a pinch of pepper, and a little more tomato sauce. Repeat this layering process until all the ingredients are used.
Pour the remaining tomato sauce on top and garnish with parmesan and mozzarella. Cover the dish loosely with aluminum foil and bake in the oven for 20 minutes. Remove the foil and continue baking for another 20 minutes until the top is golden and bubbling.
Hello, I'm Olivia, a proud member of The Daily Herald team. As a passionate writer, I enjoy sharing captivating stories that bring a touch of elegance to our readers' lives. In fact, one time while working on an article about fashion trends, I stumbled upon a hidden gem boutique that ended up becoming a favorite among our loyal followers. It's moments like these that make my job truly rewarding and inspire me to keep uncovering the best lifestyle secrets for our readers.