eggplant parmigiana

London restaurateur Nicholas Balfe created this aubergine parmigiana recipe after watching – and being inspired by – Jon Favreau&#8217;s film Chef. It can be served as a main meal or in a street food-style sandwich (even better eaten on day 2). Nicholas says: &#8220;This is one of the world’s greatest comfort-food dishes, remixed as a sandwich. We serve a version of this at my restaurant Larry’s in Peckham.&#8221; Or, try Gennaro Contaldo&#8217;s version of classic eggplant parmigiana: baked aubergine rolls.

Aubergine parmigiana sandwich

x 100 grams balls best-quality burrata (see tips)

rocket

basil leaves

Best-quality olive oil and sherry vinegar

For the red sauce

olive oil

onion, sliced

garlic cloves, sliced

red chilli, deseeded and chopped

x 400 grams tins chopped tomatoes

bay leaves

oregano

tsp red wine vinegar

tsp caster sugar

For the aubergine parmigiana

large aubergines, sliced lengthways (roughly 0.5cm thick)

tsp fine sea salt

parmesan (or vegetarian alternative), grated

buffalo mozzarella, grated

breadcrumbs

For the fermented chilli mayo

mustard

tsp white wine vinegar

vegetable oil

Fermented chilli paste to taste (see tip)

You’ll also need

Stick blender

20cm x 30cm baking dish

Food processor or mini blender

First, make the red sauce. Put the oil in a pan over a medium heat with the onion, garlic and chilli and cook for 10-12 minutes until soft and beginning to caramelise. Season with salt, then add the tinned tomatoes, herbs, vinegar, sugar and some black pepper. Bring to the boil, then simmer until the liquid has reduced by a third (15-20 minutes). Remove the bay leaves, then use a stick blender to whizz until fairly smooth. Check the seasoning and adjust if necessary.

Meanwhile, start the parmigiana. In a large bowl, toss the aubergine slices with the salt, some pepper and a splash of olive oil, then set aside in a colander for 20 minutes – there’s no need to soak or rinse.

Heat the oven to 200°C/180°C fan/gas 6. Spread a spoonful of red sauce in the baking dish, then add a layer of aubergine. Sprinkle with a handful of parmesan and some basil, then repeat the layers until all the aubergine is used. Finish with red sauce, a layer of mozzarella followed by more basil leaves, and finally add the breadcrumbs and remaining parmesan. Grind over some black pepper, cover with foil, then bake for 20 minutes.

Remove the foil after 20 minutes and return to the oven for 30-35 minutes until the aubergines are soft and the cheese is golden. Set aside to cool completely – ideally overnight to allow the flavours to develop (see Make Ahead).

To make the chilli mayo, whizz the egg yolks, mustard, vinegar and salt in a food processor or mini blender, then trickle in the oil so it emulsifies – add a little hot water if it starts to get too thick. Add the fermented chilli paste, check the seasoning and set aside. (If you don’t have a processor/blender, use the stick blender and a bowl or jug).

To assemble and serve the sandwiches, heat the oven to 200°C/180°C fan/gas 6. Cut the parmigiana into rectangles the same size as the bread and put on an oven tray to warm through (see Make Ahead). Heat a griddle pan, then toast the cut sides of the focaccia. Drizzle olive oil over the focaccia pieces that will form the base of the sandwiches, then spread the tops with fermented chilli mayo.

Put a slice of hot parmigiana on the bottom piece of bread, tear the burrata over the top, then season with salt and pepper. Toss the rocket and basil with a little oil and sherry vinegar, then pile onto the burrata. Finish with a sprinkling of parmesan, then sandwich together and serve straightaway.

Recipe video above. There&#039;s a little labour involved in this. But you&#039;ll be rewarded with one of the all-time greatest vegetarian comfort foods known to mankind!Assemble ahead, then pop in the oven to bake when you&#039;re ready!

Eggplant Parmigiana (Parmigiana di Melanzane)

olive oil ((for brushing))

parmesan (, finely grated)

basil leaves ((loosely packed), stalks reserved)

mozzarella (, shredded (for topping) (Note 2))

tbsp extra virgin olive oil

onion (, finely diced)

garlic (, finely minced)

tomato passata ((Note 3))

tomatoes

tsp white sugar

water

salt

tsp black pepper

Preheat oven to 220°C / 430°F (200°C fan).

Line three trays: Line three large trays with baking / parchment paper.

Brush eggplant with oil: Brush eggplant slices on each side with oil.

Bake 35 minutes: Arrange eggplant in a single layer on the trays and bake for about 35 - 45 mins or until browning and tender, turning the eggplant halfway. I put the trays on the top shelf, in the middle, then I put one tray on the floor of the oven. As each tray finishes, I remove the tray and move the others up.

Cool: Remove from oven, leave on trays to cool.

Baking eggplant:

Sauté onions and garlic: Heat olive oil in a large skillet over medium-high heat. Sauté onions and garlic for 3 minutes until softened and just about to colour on the edges.

Add remaining ingredients: Pour in the passata , canned tomatoes, water, oregano and sugar. Stir and bring to a simmer.

Simmer 30 minutes: Simmer uncovered for about 30 - 40 minutes, stirring occasionally, until thickened, adding the basil stalks halfway through cooking (so they don’t lose their flavour).

The final consistency should be slightly thicker than a pasta sauce so it’s spreadable and not leaching liquid, but not too pasty either. Add extra water a little at a time if required during cooking if it gets too thick. Remove the basil stalks and discard.

Season: Stir in salt and pepper. (Remember, we get salt from the parmesan too, so no need to go overboard here)

Tomato sauce (sugo):

Reduce oven to 180°C / 350°F (160°C fan).

Smear a little tomato sauce in the bottom of baking dish, 23 x 33cm / 9 x 13&quot; (or thereabouts).

Layer 1: Lay one third of the eggplant so it covers the base (some overlap is OK when layering eggplant). Spread 1/3 of the remaining sugo over eggplant. Drizzle with a little olive oil. Sprinkle with 1/3 of the parmesan, and 1/3 of basil leaves.

Layer 2: Repeat another 1/3 each of eggplant, tomato sauce, olive oil, basil and parmesan.

Layer 3 (top layer): Repeat again with remaining eggplant, tomato sauce and some olive oil. Do not put basil on top layer (we will garnish after baking). Scatter with remaining parmesan, then all the mozzarella.

Bake for 25 mins until bubbling and golden.

Rest: Let it rest for 5 to 10 minutes (easier to slice neatly). Scatter over remaining fresh basil leaves. Cut like lasagna and serve! (Optional: sprinkle with extra parmesan).

Assembling and baking:

We've taken your classic pub favourite and given it a vegetarian twist using eggplant. Rich, warming and perfect for the end of the week, this is one recipe that'll definitely have you going back for seconds.

Super easy eggplant parmigiana

(75 grams) plain flour

tsp fennel seeds, toasted, ground

eggplants, sliced

(125 milliliters) extra virgin olive oil

(500 milliliters) tomato sugo

can crushed tomatoes

basil, leaves picked

buffalo mozzarella balls, sliced

(80 grams) finely grated parmesan

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977458968001&=domain=del

5348771529001-5977458968001

Classic eggplant Parmesan with layers of globe eggplant, mozzarella, Parmesan, and basil. Layers of comfort and flavor, Italian-style! Don't skip the first step of salting the eggplant, and be sure to check out the notes and watch the video and tutorial.

Eggplant Parmesan Recipe

eggplants (thinly sliced length-wise)

Salt

eggs (beaten)

Black pepper

all-purpose flour

tomato sauce, (no salt added)

oz Parmesan cheese, (grated (more if needed))

basil

mozzarella cheese, (sliced (more if needed))

Preheat the oven to 325 degrees F.

Lay eggplant slices on a large baking sheet lined with paper towel. Sprinkle with salt and set aside for 30 minutes while you prepare the remaining ingredients. Pat dry. (Optional step. See notes)

Prepare a dredging station with two somewhat shallow bowls, one for the beaten eggs and the other for flour.

Coat an eggplant slice in the flour (shake off the excess) then dip it into the egg and let excess drip back into the bowl. Repeat with the remaining slices. Set eggplant on a large tray for now.

Heat the oil in a large frying pan or skillet over medium heat until shimmering but not smoking. Working in batches if necessary, cook the eggplant slices for 3 to 5 minutes on each side, or until nicely golden. Place fried eggplant on paper towels to drain any excess oil.

Assemble the eggplant parmesan casserole. Spread a bit of the tomato sauce on the bottom of a casserole dish, add a layer of fried eggplant slices,  then top with Parmesan, basil, and mozzarella in  Season to your taste. Continue layering in this same pattern until all the ingredients are used, finishing with a layer of tomato sauce and mozzarella cheese on the very top.

Place the dish on a baking sheet and bake in 325 degrees F heated-oven for 30 minutes, or until the sauce is bubbling and the cheese has melted.

Remove from oven and set aside for 10 minutes before serving. Add a sprinkle of fresh basil on top. Enjoy!

https://content.jwplatform.com/videos/rf3p0w5o.mp4

Easy, authentic eggplant parmigiana recipe

Eggplant Parmigiana

Eggplant Parmigiana or Eggplant Parmesan (in Italian Parmigiana di Melanzane) is one of the most successful dishes of the Mediterranean tradition and of Italian cuisine. This recipe is loved and known throughout Italy, from North to South and has become one of the symbols of Italian cuisine in the world. Eggplant Parmigiana is a very rich and nutritious baked dish. Eggplant, parmigiano cheese, mozzarella, tomato sauce and basil are the classic ingredients of this delicious recipe. A bonus of this Italian recipe is that you can prepare it ahead of time, keep in the fridge and then bake when you need it. The next day eggplant parmigiana is even tastier.

Eggplant Parmigiana | Parmigiana di Melanzane

eggplants

600 ml (about 3 cups) of tomato passata

g (3/4 cup) of all purpose flour

g Parmigiano cheese

300 g (10,6 0z) of Mozzarella cheese

500 ml (2 1/3 cups) of extra virgin olive oil

garlic

salt black pepper

Cut and salt the eggplants

Wash the eggplants then dry them. Cut them into slices lengthwise to a thickness of about 5 mm (about half inch). Place them on a plate and sprinkle with a little coarse salt to make them lose their bitter water. Cover and let them loose their water for at least 30 minutes.

Make the tomato sauce

Put three tablespoons of extra virgin olive oil and the Tomato Passata in a saucepan. Cook over low heat with the lid closed for about half an hour with a few basil leaves and two cloves of garlic. Add a pinch of fine salt and a little ground black pepper to taste.

Fry the eggplants

Rinse the eggplants to remove the salt and dry them very well. Flour the slices one by one and then fry them in plenty of oil. Remove the eggplant slices when they are nicely browned and dry up excess oil on paper towels.

Make the layers

Take a baking dish and place 3 or 4 tablespoons of tomato sauce on the bottom. Arrange the first layer of fried eggplants. Place a few slices of mozzarella and sprinkle 2 or 3 tablespoons of Parmigiano cheese. Now repeat the layers until you finish all the ingredients. Finish the last layer with tomato sauce and grated Parmigiano.

Bake

Preheat the oven to 180°C (350 F) and bake for about 30 minutes. In the last 3 minutes set the oven to grill mode and brown the top. Let cool eggplant Parmigiana for 10 minutes before serving. Add few fresh basil leaves on top for decoration.

Parmigiana di Melanzane is the ultimate comfort food recipe. Fried aubergines/eggplant baked in a dish with tomato sauce, basil, parmesan and mozzarella cheese.

Parmigiana di Melanazane

aubergines/eggplant (around (700 grams/ 1.5 lbs))

white onion

mozzarella cheese (,

parmesan cheese (, freshly grated (70 grams))

flour (for dusting)

sunflower oil (for frying (around 1/2 cup 125 milliliters))

salt and pepper (to season)

Thinly slice the eggplant/aubergines then place them in a colander. Sprinkle them lightly with salt and set them aside for 1 hour. This drains off any excess water and helps with frying.

Meanwhile, make the simple tomato sauce. Finely chop 1 onion and sauté in a pan with the olive oil until translucent and soft but not browned. Add the tomato passata (pureed tomatoes) and a small bunch of basil torn with your hands. Add a pinch of salt and pepper, stir then let it simmer gently for 10-15 minutes. Set aside.

Rinse the eggplant slices under cold water and pat them dry with a kitchen towel or paper. Lightly dust them with flour, shaking off any excess then fry them in sunflower oil for a few seconds each side, drain on kitchen paper to remove any excess oil.

Preheat the oven to 180°C/350F/gas mark 4. I used an 11x8 inch oval dish but a rectangle or square dish around the same size will work too e.g 10x8 inch.

Spoon a small amount of tomato sauce into the bottom of a baking dish and spread it around, this will stop the eggplant from sticking.

Next add one layer of eggplant to the dish followed by a sprinkling of parmesan cheese, cubes of mozzarella, a sprinkling of pepper and couple spoons of tomato sauce (save 1/3 of the sauce for the final layer). Continue with the next layer until you have one top layer left.

For the top layer, spoon over the remaining tomato sauce and top with parmesan and mozzarella. Cover loosely with foil and bake for 20 minutes, remove the foil and bake for another 20 minutes until nice and golden and bubbling on top. Let it rest for 5 minutes before serving.

https://embed.mediavine.com/videos/v5fiwsysme4fq5mdkmjs

Eggplant Parmigiana (Parmigiana di Melanzane) is the ultimate comfort food recipe. Fried aubergines/eggplant baked in a dish with tomato sauce, basil, parmesan and mozzarella cheese.

Simple Sicilian style eggplant recipe with a garlicky sauce, mozzarella cheese, basil, and fried eggplant pieces.

No Breadcrumb Eggplant Parmigiana

eggplant

marinara sauce (marinara sauce)

Parmigiano Reggiano cheese (grated)

mozzarella cheese (shredded)

olive oil (divided)

black pepper

Cut eggplant into 1/4&quot;disks, layout on a baking tray, and salt aggressively.

After 90 minutes discard eggplant water.  Wash off the remaining salt or remove with wet paper towels from the eggplant.  Dry eggplant well after removing salt.

Fry eggplant in olive oil over medium heat (about 1/4&quot; deep) until crisp on both sides.  About 3-5 minutes per side.  Alternatively - oil eggplants and roast in a parchment paper-lined baking tray at 400f for 30 minutes or until lightly browned.

Blot eggplants of excess oil with paper towels and begin assembling parmigiana.

Place a thick layer of marinara sauce in the bottom of a large baking dish.  Add 1 layer of eggplant, more sauce, torn basil leaves, shredded mozzarella, and grated Parmigiano Reggiano.  Repeat in layers to the top of the baking dish.

Place remaining mozzarella on top and bake at 325f for 50-60 minutes.  If desired broil for 2 minutes right at the end.  Alternatively, bake without mozzarella on top at 400f for 30 minutes.

Remove from the oven and let the eggplant parm rest for 20-30 minutes before serving.  Enjoy!

https://www.youtube.com/watch?v=JJfONYwHi1o

This Sicilian style eggplant parmigiana recipe is quite simple but super delicious.  The ingredients used are fresh eggplants, mozzarella cheese, Parmigiano Reggiano, basil, marinara sauce, and olive oil. There are no breadcrumbs, eggs, or flour in this recipe, leaving the eggplant as the predominant flavor.  This is also a keto and gluten free eggplant parmesan recipe. I show you how to both pan-fry the eggplant and how to roast it.   Either way gives great results.    This is the first episode of the eggplant parm series.  The other episodes will have a Neapolitan style with flour and egg batter, and an Italian-American style with breadcrumbs.  I hope you enjoy this recipe!

Marinara Sauce:
https://youtu.be/SiM93XQb-Ng

Ingredients:
▪2-3 large eggplant
▪3 plus cups marinara sauce
▪1/2 cup grated Parmigiano Reggiano
▪1 pound block mozzarella
▪bunch basil leaves
▪olive oil for frying and roasting
▪salt/pepper to taste

Instructions:
1. Cut eggplant into 1/2"disks, layout on a baking tray, and salt aggressively.
2. After 90 minutes wash the salt off or remove with wet paper towels.  Dry eggplant well after removing salt.
3. Fry eggplant in olive oil (about 1/4" deep) until crisp on both sides.  About 3-5 minutes per side.  Alternatively - oil eggplants and roast in a parchment paper-lined baking tray at 400f for 30 minutes or until lightly browned.
4. Blot eggplants of excess oil and begin assembling parmigiana.
5. Place a thick layer of marinara sauce in a baking dish then add 1 layer of eggplant, more sauce, torn basil leaves, shredded mozzarella, and grated Parmigiano Reggiano.  Repeat in layers to the top of the baking dish.
6. Place remaining mozzarella on top and bake at 325f for 50-60 minutes.  If desired broil for 2 minutes right at the end.  Alternatively, bake without mozzarella on top at 400f for 30 minutes.
7. Let eggplant parm rest for 30 minutes before serving.  Enjoy!

WEBSITE:
https://www.sipandfeast.com/

INSTAGRAM:
https://www.instagram.com/sipandfeast/

#eggplantparmesan

Simple Eggplant Parmigiana Without Breadcrumbs

Eggplant parmigiana is one of the most famous and loved Italian recipes, prepare this wonderful vegetarian second course with us!

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The most viewed eggplant parmigiana recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine