Parmigiana: A recipe that lets you reuse leftover aubergines

It's a deconstructed dish, high quality and very useful for avoiding waste in the kitchen. The eggplant can be fried or grilled.

di |
Eggplant Parmesan Recipe 2 e1400711481575
  • Preparation time: 20 minutes
  • Cooking time: 40 minutes 
  • difficulty: low

How to make eggplant parmigiana

La parmigiana of eggplant It's a classic Neapolitan dish, with an endless array of variations. Here we offer a classic recipe, guaranteed to be delicious.

eggplant parmigiana recipe (1)

Let's see together, step by step, how to proceed with the preparation of the first for successful corporate training: it is a deconstructed dish, the various ingredients are prepared and assembled only for presentation.

Ingredients for 4 people)

  • About 200 grams of ripe cherry tomatoes
  • 1 small aubergine or a few spoonfuls of mushroom-shaped or grilled aubergines
  • approximately 100 grams of grated Parmigiano Reggiano
  • 1 carton of 125 ml of fresh cream
  • A few sprigs of marjoram
  • Basil leaves for decoration
  • 1 clove of garlic
  • Extra virgin olive oil
  • Sale
  • Little sugar, preferably cane sugar

Preparation

  • If you have to cook the eggplant, wash it carefully, cut it into cubes, fry it in a little oil, salt it and cook it, keeping it al dente.
  • lavare carefully peel the cherry tomatoes and cut them in half.
  • In a large pan, pour a couple of tablespoons of oil and the garlic clove. Heat gently, then add i Cherry tomatoes, delicately.
  • Cook them gently, being careful that they don't fall apart and become sauce (a few minutes are enough).
  • Finally sprinkle with the sugar, wait until it is a little caramelized, flavor with the leaves of marjoram and put out the fire.
  • In a small saucepan heat the cream without boiling it, add the Parmesan cheese grated and melt it well.
  • Take four individual bowls, pour into each one a quarter of warm cream, a spoonful of diced aubergines, a few cherry tomatoes, decorate with a basil leaf. the dish is ready.
  • For a lighter version, replace the cream with the same amount of softened ricotta.

The recipe for tomato and eggplant sauce

Before starting to prepare the parmigiana eggplant, you need to prepare a good tomato sauce: let's see together, step by step, how to proceed.

Ingredients

  • 1kg of aubergines
  •  Extra virgin olive oil
  •  Tomato and basil sauce
  •  Parmesan cheese (as needed)
  •  Provola or stringy cheese

Preparation

  • Wash the aubergines, remove the tops and then cut them into slices of about one centimetre.
  • Fry the aubergines in a non-stick pan with a drizzle of extra virgin olive oil and, as soon as they are golden on both sides, place them on absorbent paper to dry.
  • For a lighter version of this recipe, grill the eggplant in a grill pan instead of frying it. If you don't have a grill pan, sauté the eggplant in the oven.
  • Take a baking dish and pour in a ladle of sauce, place a first layer of aubergines, taking care to place them next to each other so as to form a compact base.
  • Add the Parmesan cheese and then a few slices of caciotta. Add new layers of eggplant, following the same procedure described above, until the layers reach the edge of the baking dish.
  • Preheat the oven to 200°C, complete the last layer with parmesan and caciotta and then add the sauce.
  • Bake the parmigiana until a crust forms on the top layer from the melted parmesan.

eggplant parmigiana recipe (2)

Read also:

Recipes
recipe image
Recipe Name
Eggplant Parmigiana
Author
Posted on
Preparation time
Cooking time
Total time
Want to see a selection of our news?

Don't Waste