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
SICILIAN EGGPLANT PARMAGIANA WITH SPINACH
A Lidia Bastianich recipe, so you know it's got to be good! A meal in itself, and the leftovers are great. For another version, use some zucchini for part of the eggplant and alternate layers. Prep time includes draining, coating, and baking eggplant.
Provided by zeldaz51
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Salt eggplants all over with 1 tablespoon kosher salt. Layer in a large colander set in the sink. Lay a plate over the eggplant and weight the top with cans to help press out excess liquid. Let drain about ½ hour, then rinse and pat dry.
- Preheat oven to 375 degrees F. In a large shallow bowl, toss together the breadcrumbs, 2 cups of the grated cheese and 1 cup of the olive oil. Season with ½ teaspoon salt. In another shallow bowl, beat the eggs and milk with a pinch of salt. Spread the flour on a plate.
- Dredge the eggplant slices in flour, egg, then breadcrumbs, pressing in the crumbs to make sure they adhere. Lay the eggplant slices on parchment lined sheet pans, without touching. Bake eggplant, rotating the sheet pans halfway through baking, until cooked through and crumbs are crisp and golden, about 25 minutes. Let cool slightly.
- Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add smashed garlic and sauté until just golden, about 1 to 2 minutes. Add the spinach with any water clinging to the leaves, season with remaining ½ teaspoon salt, cover and cook until wilted, about 3 to 4 minutes. Check occasionally to make sure the bottom of the pan is not dry, adding water a tablespoon at a time if necessary. Once the spinach is wilted, uncover and cook until spinach is tender and excess water is gone, about 4 minutes.
- To assemble the eggplant, spread ¾ cup of the marinara sauce in the bottom of a 10-by-15-inch baking dish. Add half of the baked eggplant, in an even layer. Spread with 1 cup marinara. Sprinkle with ½ cup grated Grana Padano. Sprinkle with half the shredded mozzarella. Spread all of the spinach in one layer. Spread with 2 more cups marinara. Sprinkle with the remaining grated mozzarella and ½ cup grated Grana Padano. Top with an even layer of the remaining eggplant. Spread remaining sauce on top and sprinkle with remaining grated Grana Padano. Tent the baking dish with foil, so it is not touching the cheese and bake until bubbly, about 30 minutes. Uncover and bake until cheese is browned and crusty and sauce is bubbling all over, another 15 minutes. Let cool and set 5 to 10 minutes before cutting and serving.
Nutrition Facts : Calories 911, Fat 53.1, SaturatedFat 14.5, Cholesterol 143.2, Sodium 2708.9, Carbohydrate 80.1, Fiber 11.7, Sugar 20.4, Protein 29.7
EGGPLANT AND SQUASH ALLA PARMIGIANA
This parmigiana is well suited to red wine and the brisk weather of late September, when eggplant, zucchini and summer squash are still in the farmers' market. The dish can be prepared in advance and reheated.
Provided by Florence Fabricant
Categories dinner, lunch, pastas, main course
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Trim the stems from the eggplant and squash. Slice the vegetables lengthwise, no more than 1/4-inch thick. Spread the slices on one or more cooling racks, dust with salt on both sides and let sit for 30 minutes.
- Heat 1 tablespoon of the oil in a 2-quart saucepan. Add the onion and garlic and sauté on low until translucent, about 10 minutes. Increase the heat to medium, add the tomatoes, pepper and bay leaf and cook, breaking up the tomatoes, a few minutes. Reduce heat and simmer the sauce for 20 minutes more. Remove bay leaf and check seasoning.
- Rinse eggplant and squash slices and pat them dry. Dredge lightly with flour. Heat 3 to 4 tablespoons oil in a large skillet. Fry the eggplant and squash until lightly browned, in several shifts, placing fried slices on paper towel to drain.
- Heat oven to 350 degrees. Brush a 10-inch glass pie plate with oil. Spread a very thin layer of the tomato sauce in the pie plate. Add a layer of the eggplant, cutting slices to fit if necessary. Try to arrange them like spokes of a wheel. Spread a little more sauce over them, then the squash slices, then the mozzarella and another layer of eggplant. Finish with the remaining sauce, the Parmigiano-Reggiano and the parsley.
- Bake about 30 minutes, until bubbling and lightly browned on top. Let rest 10 minutes before serving.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 17 grams, Carbohydrate 24 grams, Fat 22 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 672 milligrams, Sugar 5 grams
EGGPLANT BAKE WITH RICOTTA AND SPINACH
Main dish vegetarian eggplant bake, easy because you start with frozen breaded eggplant cutlets and a jar of sauce. Goes great with pasta and a salad.
Provided by Ceil Hook
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place eggplant cutlets on a baking sheet.
- Bake on the center rack of the preheated oven for 10 minutes. Flip, and continue to bake until both sides are golden brown and cutlets are cooked through, 6 to 7 minutes more. Remove from the oven and reduce temperature to 350 degrees F (175 degrees C).
- Mix ricotta cheese, spinach, egg, and garlic together in a medium bowl.
- Place 1/2 cup spaghetti sauce in the bottom of an 8-inch square baking dish and layer with 1/2 of the eggplant cutlets, 1/2 of the ricotta mixture, and 1/2 of the remaining sauce. Repeat layers with remaining eggplant, ricotta mixture, and sauce. Sprinkle mozzarella cheese over top.
- Bake in the preheated oven until cooked through and bubbling, about 30 minutes.
Nutrition Facts : Calories 406.8 calories, Carbohydrate 36.8 g, Cholesterol 61.3 mg, Fat 21 g, Fiber 6.1 g, Protein 17.9 g, SaturatedFat 7.3 g, Sodium 849.2 mg, Sugar 11.5 g
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