parm

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.

Here's what you need: butternut squash, onion, garlic, olive oil, salt, pepper, brown sugar, grated parmesan cheese, flour, eggs, olive oil, unsalted butter, roasted hazelnut, fresh sage, salt, lemon, grated parmesan cheese

Easy Butternut Squash Ravioli Recipe by Tasty

butternut squash, peeled and chopped

½ onion, chopped

garlic,

salt,

pepper,

brown sugar

oz grated parmesan cheese

flour

eggs

unsalted butter

hazelnut,

sage

lemon, juiced

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Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.

Bake until the squash is golden brown and tender, about 30 minutes.

While the squash is in the oven, make the dough.

When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill.

To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.

Remove the dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes.

Cut 2 ounces (55 g) of pasta dough from the ball and roll out into large, wide, thin sheets of pasta.

Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes.

Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough.

Separate each ravioli with a knife or cutting tool.

Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.

In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste.

Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta.

https://vid.tasty.co/output/63655/mp4_640x640/1511316271

Here's what you need: fresh basil, grated parmesan cheese, pine nuts, garlic, lemon, salt, pepper, olive oil, oil, zucchinis, cherry tomato, boneless, skinless chicken breasts

Chicken Pesto And Zucchini “Pasta” Recipe by Tasty

basil

parmesan cheese

pine nuts

garlic

½ lemon, juiced

zucchinis

cherry tomato

boneless, skinless chicken breasts, chopped

In a food processor, combine the basil, Parmesan, pine nuts, garlic, lemon juice, salt, pepper, and olive oil. Pulse until smooth texture. Set aside.

With a vegetable peeler, shave ribbons of the zucchini until you reach the seeds. Set aside.

Heat a 4-quart jumbo cooker over medium-high. Add a little oil, the chicken breasts, and sprinkle with salt and pepper. Cook until the chicken is cooked through and browned on all surfaces.

Turn off the heat and add the cherry tomatoes, pesto, and zucchini ribbons. Toss until well combined and heated through.

https://vid.tasty.co/output/46346/mp4_640x640/1501886231

Shrimp parm cocktail is the new chicken parm.

Garlicky Shrimp Cocktail

lb. raw, tail-on shrimp, cleaned and deveined

½ lemon

kosher salt

black pepper

c. grated Parmesan

parsley

Marinara sauce, warmed,

family loved it, better without the marinara, easy to make

This was a HUGE hit!!! It was loved by all! I bout double the amount of shrimp for Christmas and I’m sure there will be none left!

Absolutely amazing!  Had a homemade marinara but shrimp was delicious didn't even need the sauce.

I think this is a great recipe for my neice to do with me. She's 11 and starting to like being in the kitchen

Shrimp cocktail with marinara? Uh what? I was hoping for stellar cocktail sauce, not a disgusting, poured out of a jar marinara. Useless recipe.

I make this every time we have company and everyone always loves it! We don’t even dip it in anything...it’s great on its own! And BONUS...it’s super easy to make!!!! I would have taken a pic but it was gone too fast!

This is THE BEST garlic shrimp recipe I've had. It's definitely the "go to" recipe for either as an appetizer or main dish with baked potatoes!

Made it tonight for a girls get together, delicious, get a good marinara sauce and it tastes very Italian.

https://streaming.hearstdigitalstudios.com/9ea054c0-7848-4340-906f-1959fd05775a/video_rover_16x9_1080p_hd_1545432468_49901.mp4

THIS is the shrimp cocktail you serve at any party.

This Garlicky Shrimp Cocktail is All People Will Talk About at Your Party

With just a few ingredients and less than five minutes, you can mix up a batch of delicious vegan parmesan cheese worthy of sprinkling over everything! Plus, this recipe is naturally gluten-free and can be made nut-free. There is no cooking involved, and it even adds extra nutrition to your meals!

Vegan Parmesan Cheese

almond flour ((ground almonds) (*see notes))

yeast

onion powder

garlic powder

tsp sea salt (or more to taste)

smoked paprika

lemon juice (or lime juice (optional))

You can watch the video in the post for visual instructions.Add all ingredients except the lemon juice to a bowl and stir with a spoon.

If you like a tangy touch also add some lemon juice or lime juice (white vinegar is fine too). Stir again.

Taste and adjust seasonings, adding more salt, onion powder, garlic powder, etc. to taste. For a cheesier flavor add more nutritional yeast.

Sprinkle over pasta dishes of choice, for example, this Lentil Bolognese. Enjoy!

https://content.jwplatform.com/videos/g4On99yr.mp4

With just a few ingredients and less than five minutes, you can mix up a batch of delicious vegan Parmesan cheese worthy of sprinkling over everything! Plus, this recipe is naturally gluten-free and can be made nut-free. There is no cooking involved, and it even adds extra nutrition to your meals!

Vegan Parmesan Cheese | Easy & Quick Recipe

If you love eggplant parmigiana, then you need the Best Eggplant Parmesan Pizza recipe in your life. It&#x27;s insanely delicious, easy, meatless, and can even be made low-carb if you need it.

Best Eggplant Parmesan Pizza

eggplant

grated parmesan (use any extra to top finished pizza)

Italian panko breadcrumbs

pkg store-bought pizza dough

pizza sauce

whole milk mozzarella, shredded

Roma tomato, thinly sliced

basil leaves, torn

Preheat your oven to 400ºF

Remove the ends of the eggplant, then cut...

Remove the ends of the eggplant, then cut into 1/8″ slices. You'll want about 8-10 slices. Place the eggplant in a single layer on a parchment-lined baking sheet. Drizzle with olive oil, then sprinkle a thin layer of grated Parmigiano cheese evenly over the top, season with salt and pepper. Bake until the eggplant has wilted slightly and the parmesan is very lightly browned about 10-15 minutes.

While the eggplant is roasting, prepare the bread...

While the eggplant is roasting, prepare the bread crumbs. Melt butter in a small skillet over medium heat. Add Italian panko breadcrumbs and toast until golden brown and fragrant. Keep your eye on them and stir frequently to make sure they don't burn. Set aside.

Assemble your pizza. Prepare your pizza dough per...

Assemble your pizza. Prepare your pizza dough per package directions. You want roughly a 10-12 inch circle and I like to use a greased 12-inch pizza pan. Scoop your pizza sauce onto the center of the pizza dough. Spread the sauce to the edges of the dough, leaving a bit around the edges for a crust. Sprinkle on about 2/3 of the mozzarella, then top with the tomatoes, eggplant, and breadcrumbs, evenly distributed. Finish with the rest of the mozzarella and a sprinkle of any leftover parmesan.

Bake for 15-18 minutes until crust is golden...

Bake for 15-18 minutes until crust is golden brown. Top with fresh torn basil and serve.

Rachael shares her "fun and easy" alternative to eggplant Parm: eggplant patties topped with a simple tomato sauce, mozzarella slices + basil.

Rach's "Fun and Easy" Alternative to Eggplant Parm

heavy eggplants

Parmigiano-Reggiano cheese

Salt and pepper

red pepper flakes

Frying oil (½ inch layer in skillet)

(optional)

EVOO

onion

very finely chopped or grated

grated or pasted

Salt

tomato paste

tomatoes

Eggplant Patties and Tomato Sauce | Rachael Ray

Poke a few holes in the skin of the eggplants and roast on a foil-lined tray for 40 to 45 minutes until tender, then cool, peel and drain them

Chop and mash the flesh and mix with breadcrumbs, garlic, parsley, egg, cheese, salt, pepper and red pepper

Form small patties 2 to 3 inches wide and ½ inch or so thick

Fry oil should be about ½ inch deep in pan and heated over medium to medium-high heat

Cook, in batches to avoid crowding pan, for a few minutes on each side

Let the patties drain on rack or paper towel-lined plate

While the eggplant is roasting, prepare this simple sauce

Heat a medium pot over medium-low heat with EVOO

Listicle: 3-Quart Covered Saucier  Add onions and garlic, season with salt and cook until sweet, fragrant and very soft, about 15 minutes

Add tomato paste and stir, then add canned tomatoes and basil and keep warm

Top patties with sauce and extra fresh basil

Variation: You can also melt thin slices of mozzarella over the patties topped with sauce for a "cheesier" experience, then top with the basil

https://cbsi-rachaelray-video-fastly.global.ssl.fastly.net/2023/01/16/2162060355910/17093_eggplant_recipe-3c6d5d99_1628809_5192.mp4

Watch Rachael show you how to make pan-fried eggplant patties topped with tomato sauce, mozzarella + cheese, one of her mom and sister's fave dishes!

How to Make Eggplant Patties and Tomato Sauce | Rachael Ray

This recipe for Italian breaded Chicken Cutlets is the BEST you'll ever have! There a few key secrets to getting that crispy outer coating just right. Turn them into chicken parm, or my favorite, chicken Milanese!

Best Ever Chicken Cutlets

Italian flat leaf parsely

Italian seasoning (optional)

all purpose flour

chicken

Add the breadcrumbs, garlic, parsley, Italian seasoning, and 3/4 cup cheese to a medium shallow bowl. Season with salt and pepper, then use your fingers to mix it together, working the garlic into the breadcrumbs until evenly distributed. 

 In another medium, shallow bowl, whisk together 3 eggs with 1/2 cup cheese, a pinch of salt and pepper and 1 tablespoon water until combined.

Pour the flour into another shallow bowl or plate, season with salt and pepper and mix to combine.

Take one piece of thinly sliced chicken and place it on a cutting board. Place a piece of plastic wrap over top, then use a meat mallet to pound it out to be about 1/2 inch thick. Repeat with the remaining chicken.

Season each piece of chicken on both sides with salt and pepper.

Set up the breading station so that the chicken is on the far left, then next to it the flour, then the egg, then the breadcrumbs, and then a landing plate or pan to hold the breaded chicken.

Take a piece of chicken and dip it into the flour to coat on all sides, then tap off the excess (*See note).

Next, dip it in the egg mixture and let the excess drip off.

Transfer the chicken into the breadcrumbs. Be sure to press it down and move it around so that it's thoroughly coated. Place the chicken on the reserved plate, and repeat with the remaining pieces.

Heat a generous amount of olive oil in a large, heavy bottomed saute pan over medium-high heat. Place 1-3 chicken breasts in at a time, depending on how many your pan can hold. Don't overcrowd the pan.

Cook until golden brown on each side, then remove to a rack or paper towels to drain.

Serve immediately, or place in a 250 degree F oven for up to 1 hour before serving to keep warm.

I feel the need to leave a comment, which I've never done on a food blog before. I used this recipe randomly the first time I made chicken cutlets for my Italian husband, and they were a huge hit. I've used this recipe 3 or 4 times since and they always come out amazing! I thank you for making me know what I'm doing with this Italian specialty!

Oh my goodness! This was such a good recipe. They are so crispy on the outside and moist on the inside. And have incredible flavor. My 100% Italian grandfather-in-law is sooo picky! He knows good Italian food and won’t settle for less. I made these for him and he loves them! Not to mention I was trying to find something he would eat….. he needs to gain weight…. Thank you!

This was amasing,made this tonight for dinner,it’s a keeper
Thanks for sharing

Truly the best chicken cutlets I've ever had!

I'm in NYC and you're right--theres something different about our chicken cutlets in the tri-state! I couldn't find a recipe I liked. But when I saw that you're in Jersey and also like to be able to just pull a cold chicken cutlet out of the fridge for a snack (lol), I knew I had to try it. And I'm so glad I did! Hands down the best chicken cutlet recipe I've tried. I'm using it for our chicken parm tonight and for chicken caprese sandwiches during the week. Thanks so much!

I've tried lots of different chicken cutlet recipes and this one is by far the best. It will be my go-to from now on. Thank you!

Made these tonight for dinner and wow! They really are the best we've had. The whole family was raving. Can't wait to use this again to make chicken parm. Awesome recipe - thanks!

this was the most delicious chicken cutlet i ever had. it made such a great, crispy crust. my husband also loved it and wants it again tomorrow on a sandwich! highly highly recommend!!!

OMG!!  This recipe is a keeper...so amazing.  Cutlets turned out beyond perfect.  Thank you!!!

Absolutely the BEST chicken cutlet recipe ever!!! I live in North Jersey and this tastes exactly like the chicken cutlets from my favorite salumeria. I have been trying to figure out their recipe for years!!!! This is amazing.. thank you for sharing .

A couple of tricks I’ve learned over the years are as follows, yes, drain on rack. season chicken before breading.   I like to add garlic powder and onion powder along with the salt and pepper.  You can also spice it up a bit.  And my best trick is to add some cornstarch to the breading to make it extra crispy.

WOW! These were AMAZING!  Adding parmesan to the egg wash is GENIUS!  So is prepping the chicken and sticking back in fridge to let it all SET!  This will be the only recipe I will use going forward!  THANK YOU!!!  SO GOOD!

Top 10 parm recipes from across the web

The most viewed parm recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Aubergine parmigiana sandwich

Easy Butternut Squash Ravioli Recip...

Chicken Pesto And Zucchini “Pasta” ...

Garlicky Shrimp Cocktail

Vegan Parmesan Cheese

Best Eggplant Parmesan Pizza

Rach's "Fun and Easy" Alternative t...

Best Ever Chicken Cutlets

Swedish Meatballs Recipe by Tasty

Healthy Air Fryer Chicken Parm With...

Top 10 parm recipes from across the web

The most viewed parm recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Aubergine parmigiana sandwich

Easy Butternut Squash Ravioli Recip...

Chicken Pesto And Zucchini “Pasta” ...

Garlicky Shrimp Cocktail

Vegan Parmesan Cheese

Best Eggplant Parmesan Pizza

Rach's "Fun and Easy" Alternative t...

Best Ever Chicken Cutlets

Swedish Meatballs Recipe by Tasty

Healthy Air Fryer Chicken Parm With...

The most viewed parm recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine