How to cook eggplant parmigiano. Eggplant Parmigiano. Eggplant Parmigiano: recipe, ingredients

We offer you to prepare incredibly delicious eggplant parmigiano. This dish comes from sunny Italy. The combination of eggplant pulp with sweet and sour sauce, aromatic basil, piquant Parmesan, and delicate Mozzarella balls will not leave you and your family indifferent. These are the most delicious eggplants that can be prepared without any effort at home.

Ingredients

• Eggplants - 650 g
• White crackers - 100 g
• Parmesan - 150 g
• Mozzarella cheese - 150 g
• Garlic - 3 cloves
• Olive oil - 10 tbsp.
• Tomato sauce:
• Tomatoes - 1 kg
• Garlic - 4 cloves
• Green basil - 5 sprigs
• Ground black pepper- taste
• Salt - to taste
• Olive oil - 3 tbsp.
• Sugar - to taste

Information

This bright and hearty Italian dish comes from Sicily. It is prepared both as an appetizer in small portions and as a main dish in a large baking dish. Here, spicy tomato sauce with the aroma of basil, tender mozzarella and spicy Parmesan perfectly complement the taste of fried eggplant. INGREDIENTS
COOKING
If you don’t have passata and are cooking with tomatoes, scald the tomatoes with boiling water, remove the skin, and cut into small cubes. Heat olive oil in a saucepan, add finely chopped garlic, fry it for 30 seconds, stirring constantly. Add chopped basil, parsley, salt, pepper, fry for 10 seconds, pour in chopped tomatoes, mix everything. Let the sauce boil, reduce the heat to low, cover the saucepan and cook for 25 minutes. During cooking, the sauce must be stirred periodically.

Wash the eggplants, dry them, do not peel them. Cut into circles, 1 cm thick. Place the chopped eggplants in a colander, add 1 tbsp salt. l. and leave in the sink for 40-60 minutes. Afterwards, rinse the eggplants well under running water and dry with a paper towel. Place flour for breading in a large dish.

In a shallow bowl, beat eggs with salt, 2-3 tbsp. l. grated Parmesan and chopped parsley. Heat vegetable oil for deep frying in a deep saucepan. Bread the eggplant slices in flour, then dip in the egg mixture and deep-fry until golden brown. Place the fried eggplants on a plate with a paper napkin to drain excess fat.

Preheat the oven to 180 degrees. Pour 1 cup of marinara sauce into the bottom of a 15 x 25 cm baking dish, place the fried eggplants in a single layer, and brush another 4 tbsp on top of the eggplants. l. sauce and sprinkle with some mozzarella and parmesan cheese. We also repeat the second layer - eggplant, marinara sauce, mozzarella cheese and Parmesan. Thus, we will have three such layers. Cover the dish with eggplants with foil and bake in a preheated oven for 50 minutes. Remove the pan from the oven and let it stand for about thirty minutes so that the casserole cools slightly. Serve eggplant Parmigiano with warm marinara sauce and grated Parmesan cheese.

Parmigiano- Italian eggplant appetizer, which can be eaten cold, warm, or hot.

This means you can prepare it at any time, don’t be afraid to make too much, everyone will definitely eat it. It's so delicious!

Eggplant Parmigiano - general cooking principles

Parmigiano is made from fried eggplant slices.

The vegetable is cut into flat pieces, soaked in salted or simply cold water.

Before frying, you can sprinkle the pieces with flour and dip them in the egg.

After these manipulations, the crust appears faster, the product does not absorb much oil.

Pepper of different types;

Onions, carrots (not always included);

The dish is assembled in layers in a refractory form, chopped mozzarella is added to the edge of the eggplant and sauce. To help the layers stick together better, you can add hard cheese, but in small quantities. Usually it's Parmesan. The number of layers can be made arbitrarily, it all depends on the capabilities of the form. The dish is baked in the oven. Since all the ingredients are almost ready for use, 15-20 minutes is enough. Less often the time is increased to half an hour. There is no need to cover the form.

Eggplant Parmigiano with mozzarella and parmesan

Recipe for delicious eggplant Parmigiano with two types of cheese. Instead of Parmesan, you can use any hard type, but nothing can replace mozzarella. Mozzarella can be made at home.

400 g tomatoes;

300 g mozzarella;

3 cloves of garlic;

1. Cut the eggplants into circles. Place in cold water for ten minutes, then drain the liquid and squeeze out the pieces.

2. Dip the eggplants in flour, then bathe them in beaten egg and fry in a frying pan until golden brown. It will form on eggs very quickly.

3. Pour a little oil into the frying pan, add the diced tomatoes, simmer until soft. Season the sauce with basil, salt, and garlic. You can add a little mozzarella brine.

4. Assembling the dish. Place a little tomato sauce on the bottom of an ovenproof dish, then the fried eggplants, a little grated Parmesan cheese and half the chopped mozzarella. Now again tomato sauce, eggplants, cheeses.

5. Cut cherry tomatoes in half and decorate the dish on top.

6. Place the pan with eggplants in the oven. Parmigiano is baked for a quarter of an hour at 170 degrees.

Eggplant Parmigiano with minced meat

A hearty baked eggplant recipe. For this option, you can use any minced meat, but not fatty. Otherwise, the dish will turn out too oily.

500 g of tomatoes in their juice;

250 g mozzarella;

2 cloves of garlic;

4 tablespoons of hard cheese;

1. Washed eggplants need to be cut into circles. Thickness 0.6-0.7 centimeters. Soak in water and dry.

2. Roll in flour, fry in oil. Place the pieces in a well-heated frying pan so that they do not absorb the oil.

3. Fry the minced meat separately, add chopped tomatoes in their juice and garlic. Simmer until most of the liquid has evaporated. Season the meat mixture with Provencal herbs, pepper, and salt.

4. Cut the mozzarella into thin slices.

5. Assemble the dish. Place a thin layer of minced meat in the pan, top it with half the fried eggplants, mozzarella, half of the minced meat that is left, sprinkle with two tablespoons of Parmesan.

6. Repeat: eggplant, mozzarella, minced meat with tomatoes, Parmesan.

7. Bake in the oven for a quarter of an hour. Do not set the temperature for eggplants high, 170-180 degrees is enough.

Eggplant Parmigiano with onions and carrots

A variant of eggplant with a very juicy, aromatic layer of vegetables. Mozzarella is also added to this dish, but in small quantities. Eggplants are not fried in a pan, which reduces cooking time.

150 g mozzarella;

100 g hard cheese;

500 g tomatoes;

4 cloves of garlic;

1 tsp. Provençal herbs;

1. Cut the eggplants into long strips, brush with olive oil, place on a baking sheet and bake for 10 minutes in the oven at 200 degrees.

2. In a frying pan, prepare a sauté of chopped onions and grated carrots.

3. Make cuts on the tomatoes, lower them into boiling water for half a minute, cool sharply in water, remove the skin.

4. Cut the peeled tomatoes into small cubes, add to the vegetables in the frying pan, and evaporate the water. The sauce should be thick. Chop the parsley and add to it.

5. Grate the cheese; you can immediately divide it into three parts.

6. Place a third of the minced vegetables in the dish, then the eggplants, pieces of mozzarella, the vegetables again and sprinkle with a third of the hard cheese.

7. Repeat layers two more times.

8. Send for baking. Eggplants cook quickly, a quarter of an hour is enough.

Spicy Eggplant Parmigiano with Roasted Peppers

A recipe for spicy eggplants, the filling for which is mainly prepared from bell peppers. If you don't have a chili pod, you can spice it up with ground red pepper.

300 g mozzarella;

70 g hard cheese;

2 cloves of garlic;

1. Cut into slices, soaked eggplant slices, roll in flour, bathe in beaten egg and fry in a frying pan.

2. Place the washed bell peppers on a wire rack in the oven and bake until golden brown. Cool.

3. Finely chop the baked peppers, chop the garlic and chili pod.

4. Chop the tomatoes in any way, fry for two minutes in a frying pan, add pepper and garlic to them, stir, turn off the stove.

5. The vegetable filling needs to be seasoned with herbs and spices.

6. Mozzarella is cut into thin slices.

7. Layer a dish of eggplant, mozzarella and spicy vegetable sauce.

8. Sprinkle the top of the dish with grated cheese.

9. Place in the oven, cook Parmigiano for a quarter of an hour or until a delicious cheese crust appears on top.

Eggplant Parmigiano with chicken

Another version of eggplant with a hearty filling. For Parmigiano, it is better to use not chicken breast, but trimmed flesh from the thigh. It turns out much more gentle with her. The turkey dish is prepared in the same way.

400 g canned tomatoes;

2 cloves of garlic;

1 bell pepper;

200 g mozzarella;

1 cup of grated hard cheese;

Oil, flour for frying eggplants and chicken.

1. Dip the washed eggplant mugs in flour and fry a little in a frying pan.

2. The onion is finely chopped and also fried, but not for long. One minute is enough.

3. Add chicken pulp cut into small cubes to the onions. Fry for another five minutes.

4. Chop the pepper finely and place it in a frying pan with the rest of the ingredients.

5. Remove the skin from canned tomatoes, cut, and add to the chicken. Season the filling with herbs and garlic.

6. Cool the minced meat, cut the mozzarella.

7. Assemble the dish in layers: eggplant, grated cheese, chicken with vegetables, mozzarella. Repeat several times.

8. You can cover the top with grated cheese, or lay out fresh tomatoes in circles, do it the way you like best.

9. Bake in the oven for 15 to 25 minutes. Before serving, let the eggplants cool slightly and firm up, then cut into pieces.

Eggplant Parmigiano with zucchini

A variant of a puff pastry with the addition of zucchini. If desired, you can add a little minced meat or chicken to the vegetable mass; the taste will not be affected.

1 kg of tomatoes in their own juice;

1 head of garlic;

400 g mozzarella;

1 tsp. Italian herbs;

1. Eggplants and zucchini for this dish can be cut into slices or long tongues.

2. Beat the eggs until foamy, roll the vegetable pieces in flour, then dip them in the egg and fry on both sides.

3. Place chopped onion in a frying pan with oil, brown, add crushed tomatoes in their juice, and reduce the sauce.

5. Cut the mozzarella as you like, divide into 4 parts.

6. You need to grease the mold with tomato sauce, lay out a layer of eggplant, then mozzarella, again the sauce, which is sprinkled with a little Parmesan, just a little bit for the strength of the structure.

7. Now lay out a layer of eggplant, mozzarella, sauce and Parmesan.

8. Repeat layer again with eggplant and zucchini.

9. The top is sprinkled with Parmesan.

10. The dish is baked until the top crust is golden brown, but no more than half an hour. Oven temperature 180.

To prevent eggplants from being saturated with oil, frying is done in a non-stick frying pan. In this case, a few drops of oil are enough.

If there is no mixture of Provencal herbs, then you can use the ingredients separately: oregano, basil, savory, rosemary, marjoram. But parsley, cilantro, and dill also go well with eggplants. You can use fresh herbs, just chop them finely.

If the eggplants turn out to be fatty, then the pieces should be laid out in one layer on paper towels, covered with them on top, and pressed with your hands. Excess oil will go away.

To reduce the cooking time, you can fry the eggplants in the oven. Place the vegetables in an oven heated to 200-220 degrees, be sure to coat the pieces with oil.

If during the eggplant season you suddenly find some mozzarella and a piece of Parmesan or hard cheese in your refrigerator, be sure to prepare this dish of Italian cuisine. It seems very simple, but incredibly tasty.

To prepare eggplant Parmigiano, use the ingredients listed. The quantity of products is very arbitrary - it all depends on the form in which you will cook and the number of servings.

Cut the eggplants into slices, place on a paper towel, sprinkle with salt.

To prepare tomato sauce, you need to finely chop the onion and garlic and fry in vegetable oil.

Cut the tomatoes into four parts, grate them, and discard the peels. Add tomatoes to the pan, salt and pepper, add oregano and rosemary, cook for 15 minutes, the sauce should thicken a little. I always add a little sugar, tomato sauce is too sour for me.

Fry the eggplants in a small amount of vegetable oil. Place on a paper towel to absorb excess oil.

Place half of the prepared sauce on the bottom of the pan in which you will bake the eggplants.

Layer of mozzarella (I used cherry mozzarella).

Lightly salt and pepper, sprinkle with Parmesan.

And so lay out all the products layer by layer.

Add the remaining tomato sauce as the final layer.

Bake in the oven at 200 degrees: without convection for 20 minutes, then turn on convection, mix Parmesan with breadcrumbs, sprinkle the dish and cook for another 10 minutes. I add a few spoons of 10% cream, it turns out much tastier.

Eggplant Parmigiano is ready, enjoy! I highly recommend making it at least once, it’s incredibly delicious.