Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, parmigiana di melanzane. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Parmigiana di melanzane is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. Parmigiana di melanzane is something that I have loved my entire life.
Melanzane alla parmigiana light..(Лигурия) Ravioli ricotta e spinaci/ Равиоли с рикоттой и шпинатом (Тоскана) Involtini di melanzane e zucchini/ Инвольтини из цуккини и баклажанов Coniglio alla stimpirata/ Кролик с. Поиск по этому блогу. ПАРМИДЖАНА ди МЕЛАНЗАНЕ (Пармиджана из баклажанов) или Parmigiana di melanzane. La parmigiana di melanzane è una delle ricette italiane più famose e amate, si prepara specialmente al sud Italia con tante e golose varianti! Parmigiana (/ˌpɑːrmɪˈdʒɑːnə, -ˈʒɑː-/, Italian: [parmiˈdʒaːna], also called parmigiana di melanzane [parmiˈdʒaːna di melanˈdzaːne; -ˈtsaːne] or melanzane alla parmigiana.
To get started with this particular recipe, we must prepare a few ingredients. You can have parmigiana di melanzane using 6 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Parmigiana di melanzane:
- Prepare 2 aubergines
- Take Vegetable oil
- Make ready 400 gr Tomato sauce
- Get Parmigiano Reggiano
- Get Sugar
- Take Salt
Parmigiana di melanzane is my one of my ultimate comfort foods. It may even be my most favourite High praise indeed! parmigiana is not parmigiano or parmesan! I've never known whether this dish is called 'parmigiana' because it comes from Parma, or because it's made with Parmesan cheese. This aubergine parmigiana recipe is a brilliant vegetarian alternative to a lasagne.
Steps to make Parmigiana di melanzane:
- Cut the aubergines along their length into thin slices. Keep them in salted water for 30 minutes if you’re not in a rush. This takes away the bitter taste. Then pat them as dry as possible
- Shallow fry the aubergines with vegetable oil in a large wide base pan to avoid them from soaking up too much oil. You may need to top up the oil between frying the slices.
- Meanwhile preheat the oven to 200 degrees. When fried, place the aubergines on a plate with paper towel to get rid of the excess oil and pat them with paper towel.
- Put the tomato sauce in a pot. Add some sugar and salt to your taste (we add quite a bit of sugar!) and mix gently on low heat until it starts to almost boil. Add a drop of olive oil at the end.
- Put a layer of tomato sauce first. Then place the aubergines side by side on a tray. Once the first layer covers all of the tray, add the tomato sauce on top, enough to cover the first layer of aubergines. Grate enough parmesan cheese to cover this layer.
- Repeat as many times as you want depending how big your tray is and how many aubergines you have. We tend to do 2 layers
- When you’ve put the last layer of aubergines, make sure you cover them with enough tomato sauce to avoid leaving any dry spots. Grate plenty of parmesan cheese on top.
- Place it into the oven for 15 minutes or until all the cheese melts and looks like in the picture!
Get stuck into layers of slow-cooked tomato and aubergine - yum!! Parmigiana di Melanzane is the perfect low carb comfort food. I've never made a secret of the fact That's when I remembered my old favorite, Parmigiana di Melanzane or Eggplant Parmesan as it is. Parmigiana di melanzane - zwykle zwana po prostu parmigiana - znajduje się na liście tradycyjnych włoskich produktów rolno-spożywczych (P. T) regionów Kampanii, Sycylii oraz Kalabrii.
So that’s going to wrap this up with this exceptional food parmigiana di melanzane recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
