Eggplant Parmigiano is a simple recipe. Eggplant Parmigiano. Eggplant Parmigiano - general cooking principles

When you want to surprise your guests, you can prepare a beautiful festive dish from the cuisine of the Mediterranean people. The recipe for fragrant eggplant Parmigiano is simple - this tasty dish Even a novice housewife can repeat it using photo or video instructions. All ingredients are available in any grocery store, and you can use others instead of traditional spices.

What is Eggplant Parmigiano

For several centuries, the dish has been included in the list of classic Italian recipes. By appearance Eggplant Parmigiano is reminiscent of a casserole where blue vegetables are layered, alternating with other ingredients. The dish turns out to be very elegant, so it is suitable for festive table. Parmigiano can be used as an independent dish or as a side dish for meat.

How to cook

The cooking process is simple and takes little time. The main thing is to prepare the components correctly. 10-15 minutes before the start of cooking, the blue ones are cut lengthwise or crosswise into pieces of 1-1.5 cm, and then soaked in cold, lightly salted water to avoid bitterness. All ingredients are laid out in layers in a mold, filled with tomato sauce and baked. A few minutes before the dish is ready, sprinkle it with cheese.

Eggplant Parmigiano Recipe

Now there are many variations that differ from original recipe, but the main ingredients without which you can’t make Parmigiano are eggplant, cheese and tomatoes. IN classic recipe Parmesan cheese is used, which is why the dish got its name. Mozzarella is often added along with Parmesan between the vegetable layers, which helps the dish retain its shape after it is cut into portions.

Eggplant Alla Parmigiano

• Time: 40 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 150 kcal/100 g.
• Cuisine: Italian.
• Difficulty: easy.

The difference between this version of Parmigiano is that instead of Parmesan you can use any hard cheese that melts well. Thanks to the addition of young zucchini, the Parmigiano recipe gets a unique taste, unlike other dishes. It is recommended to choose medium-sized varieties of zucchini. If you alternate layers of vegetables with cheese, the food will turn out especially festive and beautiful.

Ingredients:

• hard cheese – 100 g;
• eggplants – 400 g;
• young zucchini – 2 pcs.;
• vegetable oil – 200 g;
• tomatoes – 4-5 pcs.;
• onions – 3 pcs.;
• garlic – 1 pc.;
• flour – 1 glass;
• fresh herbs – 1 bunch;
• tomato sauce– 300 ml;
• butter – 3 tbsp. l.;
• salt – 3 g;
• eggs – 3 pcs.;
• black pepper – 2 g.

Cooking method:

1. Cut blue vegetables lengthwise into slices, soak in salted water, and dry on a napkin after 10 minutes.
2. Cut the zucchini in the same way.
3. Beat the eggs with a fork or mixer.
4. Coat the vegetables with the egg mixture, then roll the pieces in flour and fry in oil on both sides until golden brown.
5. Chop the onion and garlic and add to the tomato sauce.
6. Take a non-stick pan and grease the bottom. butter.
7. Place a layer of zucchini, brush with tomato sauce, cover with a layer of eggplant on top, sprinkle with cheese.
8. Make 4-5 layers, pour in the rest of the vegetable sauce.
9. Sprinkle cheese on top, turn off the stove and leave for another 5 minutes.
10. Garnish the finished Parmigiano with chopped herbs.

Eggplant Parmigiano with minced meat

• Time: 45 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 350 kcal/100 g.
• Purpose: for lunch, dinner.
• Cuisine: Italian.
• Difficulty: medium.

Parmigiano is considered a vegetarian dish. However, these vegetables go well with any type of meat. If you use minced meat for cooking, you need to choose low-fat minced meat so that the dish does not become too high in calories. A combination of beef and pork in equal proportions is best.. Parmigiano will turn out delicious and will look appetizing not only in the photo.

Ingredients:

• parmesan – 100 g;
• eggplants – 4 pcs.;
• minced meat – 400 g;
• olive oil– 200 g;
• cherry tomatoes in their own juice – 500 g;
• onions – 3 pcs.;
• mozzarella – 200 g;
• flour – 6 tbsp. l.;
• parsley, basil - 1 bunch;
• salt – 3 g;
• Provençal herbs – 4 g.

Cooking method:

1. Cut the blue ones into circles 0.7-1 cm thick.
2. Soak in water, dry thoroughly.
3. Dust the pieces with flour and fry in olive oil.
4. Prepare the minced meat, add chopped onions and tomatoes.
5. Add Provençal herbs to the minced meat and add salt.
6. Cut the mozzarella into thin slices in advance.
7. Grease a baking dish with oil, lay out layers of eggplant and minced meat.
8. Place a thin layer of mozzarella on top.
9. Place in the oven for 25 minutes.
10. Before the Parmigiano finishes cooking, sprinkle grated Parmesan cheese on top and garnish with tomato slices and herbs.

Eggplant Parmigiano with onions and carrots

• Time: 40 minutes.
• Number of servings: 5-6 persons.
• Calorie content of the dish: 180 kcal/100 g.
• Purpose: for lunch, dinner.
• Cuisine: Italian.
• Difficulty: easy.

When using this recipe, you get a fragrant and juicy layer of fried carrots and onions. To reduce cooking time, you don’t have to pre-fry the eggplants in a pan. Then the amount of oil in Parmigiano is reduced, the vegetables are low in calories, so they are well suited for adding to a vegetarian diet.

Ingredients:

• mozzarella – 150 g;
• eggplants – 4 pcs.;
• parmesan – 150 g;
• vegetable oil – 200 g;
• fresh tomatoes – 4-5 pcs.;
• onion – 3 pcs.;
• flour – 100 g;
• dried basil and oregano – 10 g;
• salt – 3 g;
• carrots – 3 pcs.

Cooking method:

1. Cut the eggplants into longitudinal strips and brush with oil.
2. Place on a baking sheet and place in the oven for 5 minutes.
3. Pour boiling water over the tomatoes.
4. Remove the skin and grind with a blender.
5. Grate the carrots on a coarse grater, cut the onion into half rings. Fry in a small amount of oil.
6. Add tomato puree to the carrots and onions, sauté for 5 minutes until the mass is reduced by half, add basil, oregano, and salt.
7. Place a layer of eggplants, cover with fried tomato sauce on top, make 3 layers.
8. Place mozzarella on top and place in oven for 25 minutes.
9. Remove and sprinkle with Parmesan.
10. Leave in the switched off oven for 5 minutes.

Spicy Eggplant Parmigiano with Roasted Peppers

• Time: 35 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 160 kcal/100 g.
• Purpose: for lunch, dinner.
• Cuisine: Italian.
• Difficulty: easy.

For the option with sweet bell peppers, the vegetables are pre-baked on the grill or in the oven. A component such as hot chili peppers must be added very carefully, especially if Parmigiano with Eggplant is being prepared for a family with small children. Chili pods can also be replaced with a small amount of ground seasoning–this makes it much easier to control the sharpness.

Ingredients:

• large eggplants – 3 pcs.;
• parmesan – 150 g;
• vegetable oil – 200 g;
• bell pepper – 5 pcs.;
• canned tomatoes – 4-5 pcs.;
• onions – 2 pcs.;
• garlic – 1 pc.;
• chili pepper – 1 pc. or red hot pepper – 2 g;
• flour – 100 g;
• mixture provencal herbs– 8 g;
• salt – 3 g.

Cooking method:

1. Prepare the eggplants by soaking them in salted water and drying them on a towel.
2. Remove the seeds from the bell pepper, place along with the eggplants on a baking sheet, and place in the oven for 10-15 minutes.
3. Peel the peppers and cut the vegetables into small cubes.
4. Grind the canned tomatoes in a blender along with garlic and hot pepper, add spices and salt.
5. Cut the onion into cubes and fry in oil.
6. Arrange vegetables in a rimmed baking sheet in layers, alternating fried eggplant, peppers and hot sauce.
7. Sprinkle Parmesan cheese on top and bake for 20 minutes in the oven.

With Chiken

• Time: 45-50 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 260 kcal/100 g.
• Purpose: for lunch, dinner.
• Cuisine: Italian.
• Difficulty: medium.

By adding pieces of chicken to Italian Parmigiano, you can get hearty dish, which has a low calorie content, unlike the version with minced meat. The recipe with chicken is suitable for a holiday table; this option turns out to be satisfying and tasty. In order to prepare the dish quickly, it is recommended to fry the chicken meat in advance along with onions and carrots.

Ingredients:

• chicken breast– 500 g;
• tomatoes – 4-5 pcs.;
• hard cheese – 150 g;
• olive oil – 200 g;
• carrots – 2 pcs.;
• eggplants – 4 pcs.;
• mozzarella – 200 g;
• onions – 2 pcs.;
• egg – 2 pcs.;
• garlic – 1 clove;
• flour – 100 g;
• Provençal herbs – 5 g;
• dill, parsley – 1 bunch;
• black pepper – 2 g;
• salt – 3 g.

Cooking method:

1. Cut the chicken into small pieces and fry with onions and carrots.
2. Peel the eggplants, cut crosswise into slices 1 cm thick, dip in egg and flour, fry the slices in a frying pan.
3. Remove the skins from the tomatoes, pour boiling water over them, and grind the pulp using a blender.
4. Add garlic, salt, pepper and herbs to the chopped tomatoes.
5. Layer the ingredients on a baking sheet, alternating chicken, mozzarella and blue vegetables. There should be a layer of eggplants on the bottom and top.
6. Pour in tomato sauce.
7. Place in the oven for 20-25 minutes.
8. Remove and sprinkle Parmesan cheese on top.
9. Place back in the oven for 5 minutes.
10. Before serving, decorate with herbs.

The dish will turn out very tasty if you follow a few cooking recommendations:

1. It is better to fry eggplants in a non-stick pan - this will require much less oil.
2. To save time, place the eggplants on a baking sheet and place in the oven for 10-13 minutes.
3. You don't have to dip the blue vegetables in the egg, but simply roll them in flour.
4. If Provençal herbs are not found, then a mixture of dried spices is used, which includes rosemary, savory, oregano, and basil.
5. Fresh herbs are suitable for adding to the sauce and decorating the dish: dill, cilantro, parsley.
6. After soaking, the eggplant pieces are placed in a colander to drain excess liquid, and then dried on a paper towel. This is done to ensure a beautiful golden brown crust.
7. If you don’t have an oven, you can make eggplant parmigiano in a slow cooker.
8. Don’t be upset if it doesn’t turn out as beautiful as in the photo, the main thing is to strictly follow the recipe, then you will get a delicious snack.

Video

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

Second course
Servings - 4
Cooking time - 1 hour 30 minutes

Eggplant Parmigiano: how to cook

Rinse the tomatoes. Use a sharp knife to make a cross-shaped cut at the top. Boil water in a saucepan. Lower the tomatoes for 30-40 seconds. Remove with a slotted spoon, place in a colander and quickly rinse with cold water. This way it is easier to remove the skin. If you don’t want to spend a lot of time, buy peeled tomatoes in their own juice.

Cut the tomatoes into small pieces.

Peel the garlic, chop finely. Pour olive oil into a saucepan or deep small frying pan. Add garlic. Stir. Fry over low heat until a subtle garlic aroma appears. Make sure that the garlic does not burn, otherwise the dish will have an unpleasant aroma and bitter taste.

Add chopped tomatoes and finely chopped green basil to the garlic. Stir. Cover with a lid. Simmer over low heat for 30-35 minutes.

While the sauce is preparing, work on the eggplants. Rinse and dry. Remove the peel. If the eggplants are young, the skin does not need to be removed. Cut into thin rings.

Heat olive oil in a frying pan. Fry the eggplant rings until golden brown on both sides.

Grate Parmesan on a medium grater. Tear the Mozzarella cheese into small lumps with your hands.

Season the finished sauce with salt and ground black pepper. If the sauce is sour, add sugar to taste. If desired, the sauce can be pureed in a blender. If you like your vegetables in pieces, leave them as is.

Take a suitable deep mold. Pour in some olive oil.

Pour in a ladle of tomato sauce.

Place slices of fried eggplant on top.

Pour in tomato sauce.

Sprinkle with some grated Parmesan. Next, place a layer of eggplant and pour in the sauce. Sprinkle with Parmesan again. Continue in this order until all ingredients are gone.

The last layer consists of tomato sauce, grated Parmesan, and pieces of mozzarella.

*Eggplant Parmigiano Italian style*

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.

Eggplant Parmigiano, the photo of which is presented below, is one of the dishes that came to us from Italy. They are served in many restaurants across the country. This cuisine has always differed from others in its variety of tastes and aromas. Also, its main feature is the ease of cooking. Even a novice cook can cook Italian food.

Italian Eggplant Parmigiano: a simple recipe

Ingredients

Eggplant 2 pieces) Tomatoes 2 pieces) Mozzarella cheese 11 grams Parmesan cheese 100 grams Vegetable oil 100 milliliters Fresh basil 20 grams Salt 2 pinches Ground black pepper 1 pinch

• Number of servings: 5
• Cooking time: 30 minutes

Any housewife should be able to make eggplant Parmigiano. The recipe for the dish is worth remembering to serve it at family evenings or friendly gatherings. Tasty and satisfying, it will lift your spirits and diversify your home menu.

Eggplant Parmigiano: recipe, ingredients

To prepare you will need:

• 2 medium sized eggplants (you can use 1 large one)
• 2 large tomatoes (they should not be very juicy)
• 200 g Mozzarella cheese and the same amount of Parmesan cheese
• 100 ml refined vegetable oil
• 20 g fresh basil
• 2-3 pinches of fine salt (depend on your taste)
• 1-2 pinches of black pepper (also to taste)

The indicated proportions of all components of the dish can be increased. However, here it is better to rely on your food preferences.

How to make eggplant Parmigiano in Italian?

Wash and cut the eggplants into thin circles (about 0.8 cm). To get rid of the bitterness of vegetables, sprinkle them with salt and then wait 15 minutes. During this time, the eggplants will release their juice. Rinse the circles in cold water under the tap. Now dry the eggplants and fry them on both sides on low heat until golden brown.

• Wash the tomatoes and remove their skins.
• To do this, make cross-shaped cuts on each of the vegetables.
• Then cut the tomatoes into thin slices, and at the same time cut the Mozzarella.
• Grate Parmesan or other hard cheese using a fine grater.

Select the necessary heat-resistant baking dishes. Place the eggplants there first, then the tomatoes and cheese in circles. If you want, change their order. Don't forget to salt everything and add pepper to the dish. Sprinkle it with grated cheese on top and place it in the oven set at 180-200 degrees.

Eggplant Parmigiano usually takes about 30 minutes to cook, so don't leave it unattended for too long. As soon as a golden crust forms on top of the vegetables, remove the pan from the oven. Garnish the eggplants with a sprig of basil or sprinkle everything with chopped herbs. This dish is considered an independent dish, but sometimes acts as a side dish.

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 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.