The eggplant parmigiana is a traditional dish suitable for any occasion to be prepared well in advance and to be enjoyed in summer and winter.
Recipe ingredients
- Eggplant 2 kg
- Eggs 5
- Scamorza or mozzarella 1
- Grated Parmesan to taste
- Tomato sauce to taste
- Basil 1 tuft
- Cloves of garlic 1
- Oil for frying 1 liter
- Flour to taste
Nutritional information
- Portion 100 gr
- Calories 470 kcal
In our proposal today we suggest a good and delicious recipe that no one can ever give up. It is a unique dish of its kind, tasty and timeless, we are talking about the legendary Eggplant Parmigiana, a traditional Neapolitan and Southern Italian dish presented in its original version. The parmigiana is foreseen as the main vegetable at the base of the preparation of the excellent aubergines, but there are also other more delicate variants such as the zucchini parmigiana. Let’s see how to prepare aubergine Parmigiana in our step-by-step recipe.
Process of eggplant Parmigiana
With this recipe, success is guaranteed, try it for yourself! Alternatively, you can also prepare the Neapolitan parmigiana excellent also for celiacs (without flour and do not pass in the egg). First, prepare a sauce (not too thick) with the peeled tomatoes (smoothies), oil, garlic, basil leaves, and salt to taste. Wash and peel the aubergines with a potato peeler. Make them into slices of about 5 mm and flour them.
Chocolate eggplant
Beat the eggs with the cheese and a little salt. Put the oil in a non-stick pan and when it has reached the right temperature fry the slices of aubergine, after having passed them first in the flour and then in the egg. Fry until golden on both sides. Drain them with a slotted spoon and let the excess grease absorb by placing them on absorbent paper. Blend the scamorza or mozzarella in a blender and put it in a bowl.
Eggs, Fork
Take a baking tray, put a little sauce on the bottom and begin to arrange alternating: aubergines, cheese, smoked cheese, sauce, and a few basil leaves. The last layer of aubergines should be covered only with the sauce and cheese. Bake the parmigiana in the preheated oven for about 30 minutes or until a nice crust has formed. Remove the pan from the oven, and let it cool for a few minutes.
Frying pan, oil
Cut the parmigiana into slices and serve on the plate with a few leaves of fresh basil. Prepare the eggplant parmigiana a little earlier it is even better. The variant to the light recipe is also excellent.
Aubergine parmigiana: conservation
The eggplant parmigiana can be kept well for a few days, even if not necessarily in the refrigerator. You can store the parmigiana in an airtight container or in a plate covered with aluminum foil and placed it under the oven. You can also enjoy the parmigiana cold or if you like you can put it back in a hot pan, in the oven, or a few seconds in the microwave.