Eggplant parmegiano in the oven recipe. eggplant parmegiano

Classic Italian casserole - eggplant parmegiano- dish trick. If you do not say what it is actually made of, then a person is unlikely to guess. The secret is that eggplant for Parmegiano is fried in batter. The result is a feeling that you are eating a casserole with something hearty like meat or chicken.

Products for parmegiano

  • 1 kg of tomatoes (or a 700-gram can canned in its own juice),
  • 3 eggplants
  • 4 garlic cloves,
  • 2 tablespoons oregano or basil
  • 200 g parmesan cheese
  • 2 eggs,
  • half a glass of flour
  • olive oil,
  • mozzarella cheese and cherry tomatoes for garnish.

Cooking Parmegiano

Finely chop the tomatoes and simmer over low heat until the liquid has evaporated by half. (If using canned, then add half a cup of juice.)

While the tomatoes for Parmegiano are stewing, peel the eggplant, cut into circles, put in a large bowl and cover with water. Leave for half an hour to get bitter.



Spread the tomatoes on the bottom of the dish in an even layer.


Sprinkle with finely chopped garlic...


and oregano.


Pour two eggs into a bowl, mix well and salt. Pour flour onto a plate.


We take mugs of eggplant, dip in an egg ...


roll in flour...


and fry in a large amount of well-heated olive oil on both sides.



Sprinkle grated parmesan on top.

To make the casserole quite beautiful, spread the cherry tomato halves and pieces of mozzarella on top.


We put in the oven for 20-30 minutes at 180 degrees.


Italian eggplant casserole is ready.


You can try other options parmegiano. For example, do not fry eggplants in batter, but bake them on the grill (in this case, they can not be peeled, but it is also advisable to pre-soak). This light and hearty dish is perfect for a night feast. Sprinkle a little with herbs and you can safely serve on the New Year's table!

*Italian Eggplant "Parmegiano"*


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 basil flavor, tender mozzarella and spicy Parmesan perfectly complement the taste of fried eggplant. INGREDIENTS
COOKING
If you do not have trade winds and you are cooking with tomatoes, scald the tomatoes with boiling water, remove the skin, cut into small cubes. In a saucepan, heat the olive oil, put 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. Bring the sauce to a boil, reduce the heat to a minimum, cover the saucepan with a lid and cook for 25 minutes. During cooking, the sauce should be stirred occasionally.

Wash eggplant, dry, do not peel. Cut into slices, 1 cm thick. Put the chopped eggplant in a colander, salt 1 tbsp. l. and leave in the sink for 40-60 minutes. After the eggplant, rinse well under running water and dry with a paper towel. Pour the breading flour into a large dish.

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

Preheat the oven to 180 degrees. In a baking dish measuring 15 by 25 cm, pour 1 cup of marinara sauce on the bottom, put the fried eggplants in one layer, grease the eggplants on top with another 4 tbsp. l. sauce, sprinkle with some mozzarella and parmesan cheese. We also repeat the second layer - eggplant, marinara sauce, mozzarella cheese and parmesan. Thus, we get three such layers. Cover the eggplant pan with foil and bake in a preheated oven for 50 minutes. Remove the form from the oven and let it stand for about thirty minutes so that the casserole cools slightly. Serve eggplant "Parmegiano" with warm marinara sauce and grated parmesan cheese.

In the south of Italy, but I will repeat again and tell you about one more dish that won my heart.
To be honest, I myself would never have guessed to order it in a restaurant, because I was going to Italy obsessed with trying all kinds of pasta. But, our new friend, a Ukrainian woman who has been living in Italy for more than 10 years (I already wrote about her), recommended that when we go to Rome for a walk, be sure to try parmeggiano eggplant.
Considering that we are fans of vegetables, and especially tomatoes, we didn’t even think about it, and as soon as it was time for lunch, we went to the first restaurant we came across, and without even looking at the menu, ordered these very eggplants.
When we arrived home, I really wanted to repeat this dish at home. I started looking for recipes and watching videos. Then I learned that there are two types of Parmeggiano eggplant: Roman and Tuscan. They differ in the way eggplant is roasted. In Rome, eggplant slices are dried and fried in vegetable oil, while in the Tuscan region they are dipped in a batter of eggs and flour and then fried.
Other than that, while I was looking for my perfect eggplant parmegiano recipe, I was incredibly lucky, the search results YOUTUBE she offered me to watch a video where an ordinary Italian lady cooks these eggplants in her kitchen, and her Russian daughter-in-law films it and comments on it. Therefore, believe me, the recipe that I described on my blog is the most Italian and original, but slightly adapted to our food capabilities.
Let's get started.

Ingredients:
Medium eggplant - 3 pcs.
Parmesan cheese - 200 gr.
Mozzarella cheese - 200 gr.
Salt

For marinara sauce:
Tomato paste (or pulp of ripe tomatoes) - 800 gr.
Olive oil - 60 ml.
Garlic - 3-4 teeth.
Fresh green basil 3 tbsp. l.;
Salt - 1 tsp;
Ground black pepper - 0.5 tsp.

Cooking:
1. Wash the eggplants under cold running water and cut into thin plates along.
2. Sprinkle eggplant plates with salt and leave for about an hour.

Preparing marinara sauce.
3. I took 400 grams of tomato paste and 400 gr. fresh tomatoes. I scalded the tomatoes with boiling water, removed the skin from them and grated them.
4. Heat the olive oil in a saucepan.
5. Put peeled garlic cloves in it, wait until it starts to emit a pleasant aroma (about 1-2 minutes) and send tomato paste and tomato pulp there. Here, we throw a few leaves of fresh basil, bring to a boil, reduce the heat to a minimum and boil for about 20-25 minutes. Then remove from heat and cover with a lid. (don't forget to stir the sauce from time to time while cooking)

Cooking eggplant.
6. We take several slices of eggplant and squeeze them with force. (To be honest, I didn’t have the strength to wring them out with high quality, so I didn’t find anything else but to lay out a towel (which I don’t feel sorry for), spread the eggplants on it, rolled it up and squeezed it out. That’s when the excess moisture really left, and they became as they should have been.



!!!Important!!! When squeezing the eggplants, do not pour the released water into the sink, but return it back to the eggplant bowl. As the Italians themselves say, only in this case will eggplants get the right texture and taste.


7. Heat the vegetable oil in a frying pan and fry the eggplants on both sides (until crispy), in the end they should turn out like chips.

So, while one batch of eggplant is fried, we squeeze new ones. We do this operation in a circle until we overcook all the eggplants.

8. Grate Parmesan cheese.
9. Mozzarella cheese is torn into pieces.
10. Preheat the oven to 180C.
11. We take a baking dish and coat the bottom with a few tablespoons of sauce.
12. Put a layer of eggplant slices on top of the sauce.
13. Pour again with a few tablespoons of sauce.
14. Sprinkle with parmesan and a few pieces of mozzarella cheese.
15. Put a new layer of eggplant on top of the mozzarella, pour sauce over them, sprinkle with parmesan and mozzarella.
Do this until all the eggplants and sauce are over.
We send our dish to the oven for 30-40 minutes (until the top layer of cheese is melted.

Serve warm, preferably, while the cheese stretches and releases its spicy flavors. (Although cold this dish is no worse)

P.S. You may have noticed that I didn't salt the sauce. I did it deliberately, because the eggplant will already be slightly salty, parmesan is by definition salty, and if we salt the sauce as well, then believe me (tested) it will not be possible to eat this dish!

Bon appetit!

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

To prepare eggplant Parmeggiano, take the products from the list. The number of products is very conditional - it all depends on the form in which you will cook and the number of servings.

Cut the eggplant into slices, put on a paper towel, sprinkle with salt.

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

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

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

At the bottom of the form in which you will bake the eggplant, put half of the prepared sauce.

Mozzarella layer (I had cherry mozzarella).

Lightly salt and pepper, sprinkle with parmesan.

And so lay out layer by layer all the products.

Put the remaining tomato sauce on the last layer.

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

Eggplant Parmeggiano is ready, enjoy! I highly recommend to cook at least once, incomparably delicious.

Delicious and very popular in Italian cuisine, Parmeggiano eggplant is a kind of vegetable casserole with tomato sauce and cheese. According to the traditional recipe, the dish is assembled from fried eggplant slices, which are stacked in rows on top of each other, layered with a boiled mixture of chopped tomatoes and aromatic additives, and are also complemented by mozzarella and / or parmesan. After being “assembled”, the multi-layered products are sent to the oven to melt the cheese and combine mouth-watering aromas.

The tender pulp of the main ingredient - eggplant is noticeably transformed in combination with the base tomato sauce. Pieces of greens not only give bright colors, but also enhance the taste. Favorably complements the dish and viscous melted cheese. Let's try to cook this delicious mixture at home, of course, adapting the original recipe to our realities and products of local supermarkets.

Ingredients:

  • eggplant - 500 g;
  • mozzarella - 200 g;
  • eggs - 2 pcs.;
  • milk - 2 tbsp. spoons;
  • flour - 50 g;
  • breadcrumbs - about 100 g;
  • cheese "Parmesan" or the like. - about 80 g;
  • vegetable oil (for frying).

For sauce:

  • fresh tomatoes - 500 g;
  • bell pepper - 100 g;
  • onion - 1 head;
  • garlic - 1-2 teeth;
  • green basil or parsley - 3-4 sprigs;
  • sugar - ½ teaspoon;
  • salt, pepper - to taste.

Eggplant "Parmegiano" recipe with photo step by step

  1. Eggplants for Parmegiano can be cut lengthwise into long plates or circles 7-10 mm thick - in our example, the second option. We put the cut in a bowl, sprinkle with salt, mix and leave for 20-30 minutes.
  2. Meanwhile, prepare the tomato sauce. Tomatoes are peeled - for this we make cruciform cuts, pour boiling water over the fruits and leave for 5-10 minutes. Then rinse with cold water, remove the softened skin.
  3. Finely chop the tomato pulp or scroll in a blender bowl with knives.
  4. We take a saucepan with high sides or a thick-bottomed pan / ladle. We warm the container by covering the bottom with a thin layer of vegetable oil. On a hot surface, spread the onion, pre-peeled and chopped into small cubes. Fry the slices until soft and translucent. We do not allow the onion to darken and burn - for this we do not forget to stir it, and also maintain a moderate fire.
  5. Remove seeds from peppers, cut into small cubes. Add to softened onion. Stirring from time to time, fry the mixture for 5 minutes. The oil will be saturated with the appetizing aroma of onions and peppers, thoroughly saturating the vegetable mix.
  6. Add tomatoes. We keep the sauce on fire at a low boil for about 10-15 minutes - until it thickens slightly and the excess liquid evaporates. Stir occasionally, finally season with sugar, salt and pepper to taste.
  7. Add finely chopped basil or parsley leaves, squeeze garlic cloves through a press.
  8. Stir in tomato sauce and remove from heat.
  9. We prepare everything you need for breading and frying eggplant. We combine the eggs with milk, throw a pinch of ground pepper, lightly salt. Whisk the mixture with a fork until the ingredients are combined. Pour flour and breadcrumbs into different containers.
  10. Rinse the boiled eggplants thoroughly to remove salt. Then we dip one circle into flour, roll it on all sides.
  11. After the flour "shell", dip the eggplant in the egg mixture, and then generously coat in breadcrumbs.
  12. Heat a generous layer of refined oil in a large frying pan. We spread the eggplant in breadcrumbs and fry on both sides until lightly “charred”. The oil should almost completely cover the vegetable mugs. Transfer the fried eggplant to a plate covered with paper towels to absorb excess fat.
  13. Put a small portion of tomato sauce on the bottom of the baking dish, then place a third of the eggplant in one layer. Top the mugs with the sauce.
  14. Parmesan or other cheese rubbed on a fine grater. Sprinkle eggplant with part of the cheese chips.
  15. Put another circle on each eggplant, grease with sauce again, sprinkle with cheese. We extract the mozzarella from the whey, cut into circles and put one on each vegetable "pyramid".
  16. Next, we form another layer of eggplant, grease with sauce, cover with mozzarella and sprinkle with cheese. We get multi-layer blanks, consisting of three eggplant circles with layers of sauce and cheese. We put the form in a preheated oven. Bake for about 20 minutes at a temperature of 180 degrees (until the cheese is melted).
  17. Eggplant "Parmegiano" can be eaten both hot and cooled. Perfectly complement and decorate the dish with fresh vegetables, herbs.

Bon appetit!