parmigiana

A classic New York dish – tender escalopes layered up with tomato sauce and mozzarella, then baked in the oven to gratinate. Heaven.

Veal parmigiana

basil

olive oil

garlic

anchovies from sustainable sources

red chilli

x 400 g tins of chopped tomatoes

breadcrumbs

thyme leaves picked

Parmesan cheese

lemon

flour

eggs

veal

x 125 g ball of buffalo mozzarella cheese

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

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

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.

Just when you thought parmigiana couldn't get any better, we turn it into a tasty pasta bake with spicy chorizo.

Chorizo parmigiana pasta bake

(80 milliliters) extra virgin olive oil

eggplants, 1 thinly sliced lengthways, 2 chopped

chorizo,

onion, chopped

(95 grams) tomato paste

cherry tomatoes, halved

jar tomato passata

large rigatoni or other short pasta

(60 grams) grated parmesan

mozzarella, grated

balls buffalo mozzarella, torn

Red vein sorrel leaves (or rocket) to serve

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This rich and tasty vegetarian rigatoni pasta alla parmigiana recipe from Southern Italy is made with the same ingredients as eggplant parmigiana and tastes just as wonderful!&nbsp;

Rigatoni pasta alla parmigiana

400 g rigatoni pasta ((14 ounces) or other short pasta)

mozzarella ((7 ounces) fior di latte)

eggplant

600 ml tomato passata ((20 floz)

basil (chopped)

Parmesan (grated)

(for

black pepper (to taste)

Cut the eggplant into thick slices and cover with sea salt in a colander. Leave them for about 30 minutes. Rinse off the salt and pat dry with kitchen paper.

Fry the eggplant slices in hot olive oil until they are quite golden on each side. Set aside on kitchen paper to allow most of the oil to get absorbed by the paper. Then cut most of the slices into cubes/pieces, leaving one or two slices per person intact. Keep these warm.

Prepare the eggplant

Cut the cherry tomatoes into halves (if using). Drain and cut the mozzarella into small cubes/pieces. Peel the garlic cloves.&nbsp;

Heat 2-3 tbsp olive oil in a deep frying pan or skillet. Add the garlic and cook until it starts to soften. Add the cherry tomatoes cook them for a minutes then add the passata and chopped basil. Stir well and leave to simmer for about 20 minutes. Stirring occasionally. Season with salt and pepper. Then remove the garlic.

Prepare the tomato sauce and mozzarella

In the meantime, put a pot of water on to boil for the pasta. Add salt once it starts to boil. Bring to the boil again and add the pasta. Cook the pasta al dente according to the instructions on the packet. When the pasta is ready, save a cup of the cooking water and drain.&nbsp;

Cook the pasta

If the tomato sauce seems too thick add some of the saved pasta water and stir. Add the eggplant pieces to the tomato sauce. Mix together well and then add the drained pasta. Mix again and add the mozzarella pieces. Cook for a bit over a low heat until the mozzarella starts to melt slightly.&nbsp;

Put one or two whole eggplant slices onto a plate. Place a serving of the pasta on top of the eggplant slices.&nbsp;Serve immediately with a sprinkling of chopped basil and grated Parmesan.

Finish the dish

Try our easy to follow Chicken Drumstick Parmigiana recipe. Absolutely delicious with the best ingredients from Woolworths.

Chicken Drumstick Parmigiana Recipe | Woolworths

tbs flat-leaf parsley, chopped

can chopped tomatoes

parmesan, finely grated

baby spinach leaves (to serve)

passata sauce

mozzarella

panko breadcrumbs

garlic cloves, crushed

sourdough baguette, chargrilled (to serve)

chicken drumsticks

Preheat oven to 200°C. Line a roasting pan with baking paper. Combine breadcrumbs, 1/2 cup of the parmesan and parsley in a bowl. Season with pepper.

Place drumsticks into pan and drizzle with oil. Press half of the crumb mixture over drumsticks. Bake for 25 minutes.

Meanwhile, combine passata sauce, tomatoes, garlic, herbs and 1/3 cup water in a saucepan. Bring to the boil, reduce heat to low and simmer for 15 minutes until thickened.

Pour sauce over chicken and scatter with remaining crumb mixture. Combine mozzarella and reserved parmesan and scatter over the top. Bake for a further 20 minutes or until golden and bubbling.

Add some spinach leaves and serve with chargrilled baguette.

Gluten-free, vegetarian friendly, guilt-free and utterly, utterly delicious.

Gluten-free eggplant parmigiana lasagne

extra virgin olive oil

(200 grams) almond meal

zucchini, thinly sliced lengthways

fior di latte cheese

fresh buffalo mozzarella, torn

cherry truss tomatoes

Store-bought pesto and basil leaves,

tbs extra virgin olive oil

garlic cloves, thinly sliced

anchovy

tbs capers, rinsed, drained, chopped

roma tomatoes, chopped

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This easy macaroni cheese and chicken parmigiana mash-up is impossible to resist.

Mac 'n' cheese parmi tray bake

(about 600 grams) Lilydale Free Range Chicken Breasts

(1 cup) plain flour

(2 cups) fresh breadcrumbs, bread

Vegetable oil, to shallow-fry

(3/4 cup) napoletana pasta sauce

(1/2 cup) grated perfect pizza cheese

dried macaroni pasta

butter

tbsp plain flour

milliliters (1 1/2 cups) milk

(1 1/2 cups) perfect pizza cheese

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My grandma&#039;s recipe for melanzane alla parmigiana, aubergine or eggplant parmigiana: fried eggplants baked in the oven with mozzarella, Parmigiano and tomato sauce.

Melanzane alla Parmigiana - Eggplant parmigiana

eggplants

flour (to coat the eggplants)

tomato purée

mozzarella fiordilatte (cubed)

eggs (beaten)

Parmigiano Reggiano (grated)

Rinse the eggplants and slice them into 5 mm thick slices.

Arrange the eggplant slices in a colander with a good sprinkle of coarse sea salt between the layers. Put a plate on top of the eggplants, then place a weight over the plate. Leave the eggplants in the sink for about 30 minutes: they will release the bitter water, and will be sweeter.

After this time, rinse all your slices under running water and arrange them on a towel. Pat them dry.

Scoop some flour into a bowl and coat the eggplant slices, shaking off the excess flour from each slice.

Meanwhile, heat the frying oil in a large pan: the best ones are shaped like a wok: you will use less frying oil.

Check if the temperature is right by dipping the handle of a wooden spoon in it: if it is immediately surrounded by tiny bubbles, the oil is ready to fry the eggplant slices.

Deep fry the eggplants in batches. Let them brown on both sides, it takes about 5 minutes. When the eggplants are golden and crisp, place them on a plate lined with kitchen paper, so that the excess oil is absorbed.

Make the tomato sauce. Heat a few tablespoons of extra virgin olive oil in a saucepan with a clove of garlic. When the garlic turns golden, pour the tomato purée, add half a cup of water and some fresh basil leaves—season with a pinch of salt. Cook the tomato purée for about ten minutes, until it has lost the taste of raw tomatoes and has become a savoury and thick sauce.

Finally, the time has come to make the melanzane alla parmigiana. Take a 30 x 20 cm baking dish and spread a few tablespoons of tomato sauce on the bottom.

Arrange a layer of fried eggplants, pour over a part of the beaten eggs, top with some mozzarella and a generous layer of grated Parmigiano. Spread the tomato sauce on top and keep making layers, until you run out of ingredients. You should be able to make four layers. Top with tomato sauce, a few pieces of mozzarella and a lot of Parmigiano.

Bake in the preheated oven to 180°C (350°F) for about 35 minutes, until golden brown on the top.

Serve the parmigiana warm or, even better, let it cool down completely and warm it again in the evening or the next day, it will be even tastier.

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

grated parmesan (use any extra to top finished pizza)

unsalted butter

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.

In my early years of cooking my favorite Italian-American dish was veal parm. Learn how to make this classic restaurant-style dish in your home.

Restaurant-Style Veal Parmesan

oz veal

flour (seasoned

bread crumbs

prosciutto (2 thin slices)

spaghetti sauce

mozzarella cheese (shredded)

tsp Italian parsley (finely chopped (optional))

tbsp grated Romano Cheese

Using a meat hammer pound out the veal slices. Depending upon the size of the veal slices you may need to add two pieces together.This is done by pounding out each piece then seaming them together by overlapping the pieces and pounding them out a little more.

Set up a breading station with flour seasoned with sea salt and black pepper, egg wash and Italian seasoned bread crumbs.

Coat the veal cutlet with the seasoned flour. Then place in the egg wash and finally in the bread crumbs. Make sure you get a good coating of each ingredient on the veal cutlet, completely coating them.

Add about ½ inch of oil to a large skillet over medium-high heat, pan-fry both sides of the breaded veal cutlet until golden brown.

Drain the fried veal cutlets on baking racks over sheet pans (or baking sheets).

On a sheet pan add a little marinara sauce, placing the fried veal cutlet on the sauce.

Add the sliced prosciutto on top of the breaded veal cutlet. Top with marinara sauce then grated Romano cheese.

Finish the veal parm by adding shredded mozzarella and a sprinkle of chopped Italian parsley

Place into a 350-degree oven for 12-15 minutes or until the cheese has fully melted.

Serve with your favorite pasta and enjoy! 

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There's something magical about veal parmesan, it's the perfect combination of flavors. Every forkful a culinary delight.
But don't expect to find this dish if you travel to Italy. Invented by Italian immigrants, it could be found in just about every Italian restaurant in the countr

Restaurant Style Veal Parm

La parmigiana di melanzane, o melanzane alla parmigiana o semplicemente parmigiana, è uno dei grandi classici della cucina campana, siciliana e dell'Emilia Romagna. Si tratta di una preparazione a base di melanzane tagliate a fette, fritte e poi infornate dopo essere state assemblate a strati con una salsa al pomodoro. Le possibili varianti sono davvero innumerevoli e vi consiglio di provarle tutte! La parmigiana di melanzane è un classico che amo particolarmente, probabilmente perchè il suo profumo mi porta indietro nel tempo a quando a casa mia si respirava tutto il buono delle ricette di una volta fatte in casa, ovviamente il basilico abbondava e sembra di sentirne ancora oggi l'incredibile profumo. Nonostante le infinite varianti a questa ricetta che si possono trovare in giro, cambiando gli ingredienti, come accade per la parmigiana di zucchine, di carciofi, di zucca, di patate, il condimento come per la parmigiana bianca o la cottura come quella di melanzane grigliate o in padella, c'è da dire che la versione classica, tradizionale ed originale della ricetta è quella che resta sempre nel cuore e regala sempre grande soddisfazione.

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Top 17 parmigiana recipes from across the web

The most viewed parmigiana recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Veal parmigiana

Aubergine parmigiana sandwich

Chorizo parmigiana pasta bake

Rigatoni pasta alla parmigiana

Chicken Drumstick Parmigiana Recipe...

Gluten-free eggplant parmigiana las...

Mac 'n' cheese parmi tray bake

Melanzane alla Parmigiana - Eggplan...

Best Eggplant Parmesan Pizza

Restaurant-Style Veal Parmesan

Parmigiana di melanzane. La ricetta...

Air Fryer Italian Pork Chops Parmig...

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Cheat's aubergine Parmigiana

Baked Polenta with Meat Sauce

Best Aubergine Parmigiana Recipe

Chicken Parmigiana Recipe

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