Eggplant Parmigiana
It is enough to name it for there to be an ovation at the table. It is the queen of unique dishes, the consoler of dejected moods: the eggplant parmigiana. A recipe shared and disputed as origins from north to south Italy: Emilia Romagna, Campania (Parmigiana 'e mulignane) and Sicily (Parmiciana or Patrociane) with some variations of ingredients and methods of composition, but all absolutely fabulous!
Have you ever wondered why it's called that? The name "Parmigiana" derives from the Sicilian "Parmiciana", which in dialect indicates the pile of wooden stripes of the shutters: think about how the slices of eggplant are arranged in the pan and you will notice the similarities. Few ingredients such as tomato, eggplant, basil and cheese, so much flavor for a dish symbol of Mediterranean cuisine! Eggplant parmigiana famous Italian regional recipe also known as Aubergines parmigiana. Here is the most traditional recipe there is. An amazing goodness!
INGREDIENTS
Black oval eggplants 1,7 KgTomato puree 1 KgMozzarella 500 gParmigiano Reggiano (to be grated) 150 gGolden onions 1Basil to tasteExtra virgin olive oil to tasteBlack pepper to tasteSalt to taste
FOR FRYINGPeanut oil to taste
PREPARATION
To prepare the eggplant parmigiana, start with the sauce. Clean and chop the onion, pour it into a pan where you have heated the oil (which covers the bottom). Let it brown for a couple of minutes, stirring often so as not to burn, then add the tomato puree. Season with salt and pour the basil leaves, rinse the container with a little water and pour it into the pot then cook over low heat for 45-50 minutes. Meanwhile, cut the mozzarella into cubes, keeping aside a piece that will be used at the end. Drain the cubes in a colander placed in a bowl, cover with plastic wrap and set aside: this procedure is used to leak the excess serum. At this point pass to the eggplants, clean them and tick them. Slice lengthwise, obtaining thick slices of 4-5 mm. When you have finished, fry the eggplants in hot oil at 170 °C by dipping a few pieces at a time, as soon as they are lightly browned drained on a tray with absorbent paper. When the space is finished on the tray, put more absorbent paper and drain the other fried eggplants. Finally move on to the composition, start by pouring a little' of sauce in a baking dish of 20x30 cm. Form the first layer by arranging the eggplant slices, pour in the tomato sauce, spread it and distribute the cubes of mozzarella. Sprinkle with grated Parmesan cheese and basil leaves. Start again by adding the tomato sauce and the eggplants, which will be laid in the opposite direction. And then again the cheeses and basil leaves. Go on like this until you get to the last layer of eggplant and that you will go to season, once again, with sauce and mozzarella that you have kept aside, to be broken by hand. Finish with grated Parmesan cheese and bake in a static oven, already hot at 200 °C, for about 30 minutes. After the cooking time let it rest for 15-20 minutes before serving your eggplant parmigiana.
PRESERVATIONKeep the eggplant parmigiana in the refrigerator covered with plastic wrap for 1-2 days. It can be frozen after cooking, perhaps already divided into portions, and defrosted in the refrigerator if necessary before heating it.
ADVICEThe perfect eggplants for this recipe are large, oval, a nice dark purple and shiny and, to the touch, they must be firm – neither too hard nor too soft. But even the long ones are fine. The step of purging the eggplants is not necessary because of the characteristics of the varieties of eggplant that are found today, much less bitter than in the past. But if you prefer you can do it, remembering to rinse them well before use. As for the variants: there are those who flour eggplants or pass them in eggs, or do both. For the choice of cheeses instead you can opt for caciocavallo, as is done in Sicily, or in Calabria.
It is enough to name it for there to be an ovation at the table. It is the queen of unique dishes, the consoler of dejected moods: the eggplant parmigiana. A recipe shared and disputed as origins from north to south Italy: Emilia Romagna, Campania (Parmigiana 'e mulignane) and Sicily (Parmiciana or Patrociane) with some variations of ingredients and methods of composition, but all absolutely fabulous!
Have you ever wondered why it's called that? The name "Parmigiana" derives from the Sicilian "Parmiciana", which in dialect indicates the pile of wooden stripes of the shutters: think about how the slices of eggplant are arranged in the pan and you will notice the similarities. Few ingredients such as tomato, eggplant, basil and cheese, so much flavor for a dish symbol of Mediterranean cuisine! Eggplant parmigiana famous Italian regional recipe also known as Aubergines parmigiana. Here is the most traditional recipe there is. An amazing goodness!
INGREDIENTS
Black oval eggplants 1,7 Kg
Tomato puree 1 Kg
Mozzarella 500 g
Parmigiano Reggiano (to be grated) 150 g
Golden onions 1
Basil to taste
Extra virgin olive oil to taste
Black pepper to taste
Salt to taste
FOR FRYING
Peanut oil to taste
PREPARATION
To prepare the eggplant parmigiana, start with the sauce. Clean and chop the onion, pour it into a pan where you have heated the oil (which covers the bottom). Let it brown for a couple of minutes, stirring often so as not to burn, then add the tomato puree. Season with salt and pour the basil leaves, rinse the container with a little water and pour it into the pot then cook over low heat for 45-50 minutes. Meanwhile, cut the mozzarella into cubes, keeping aside a piece that will be used at the end. Drain the cubes in a colander placed in a bowl, cover with plastic wrap and set aside: this procedure is used to leak the excess serum. At this point pass to the eggplants, clean them and tick them. Slice lengthwise, obtaining thick slices of 4-5 mm. When you have finished, fry the eggplants in hot oil at 170 °C by dipping a few pieces at a time, as soon as they are lightly browned drained on a tray with absorbent paper. When the space is finished on the tray, put more absorbent paper and drain the other fried eggplants. Finally move on to the composition, start by pouring a little' of sauce in a baking dish of 20x30 cm. Form the first layer by arranging the eggplant slices, pour in the tomato sauce, spread it and distribute the cubes of mozzarella. Sprinkle with grated Parmesan cheese and basil leaves. Start again by adding the tomato sauce and the eggplants, which will be laid in the opposite direction. And then again the cheeses and basil leaves. Go on like this until you get to the last layer of eggplant and that you will go to season, once again, with sauce and mozzarella that you have kept aside, to be broken by hand. Finish with grated Parmesan cheese and bake in a static oven, already hot at 200 °C, for about 30 minutes. After the cooking time let it rest for 15-20 minutes before serving your eggplant parmigiana.
PRESERVATION
Keep the eggplant parmigiana in the refrigerator covered with plastic wrap for 1-2 days. It can be frozen after cooking, perhaps already divided into portions, and defrosted in the refrigerator if necessary before heating it.
ADVICE
The perfect eggplants for this recipe are large, oval, a nice dark purple and shiny and, to the touch, they must be firm – neither too hard nor too soft. But even the long ones are fine. The step of purging the eggplants is not necessary because of the characteristics of the varieties of eggplant that are found today, much less bitter than in the past. But if you prefer you can do it, remembering to rinse them well before use. As for the variants: there are those who flour eggplants or pass them in eggs, or do both. For the choice of cheeses instead you can opt for caciocavallo, as is done in Sicily, or in Calabria.
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