Eggplant Parmigiana (Parmigiana di Melanzane)
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- Опубликовано: 16 май 2021
- Eggplant Parmigiana is the vegetarian version of Chicken Parmigiana, and is a low-carb dream come true. Called Parmigiana di Melanzane in Italian and known as Eggplant Parmesan in the US, it's essentially a Lasagna made with thin slices of eggplant instead of pasta, layered with tomato sauce, fresh basil and plenty of molten cheese.
To say this is outrageously good would be the understatement of the year. This is epic vegetarian comfort food, at its best!
PRINT RECIPE: www.recipetineats.com/eggplan... 
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I made this last night following your recipe and it was absolutely delicious! Made for my friend who’s vegetarian and he said it was so good!
I like this version, no need to coat with flour or breadcrumbs, no need to fry. Much healthier and looks delicious.
What a Heavenly recipe! Just Love this channel! Thank you so much.
Looks amazing, I'm making this for dinner tonight. Going to skip adding olive oil between layers and try the advice in the previous comments about salting and pressing the eggplants in a sieve. Will under salt my sauce to compensate. My wife is vegetarian and VERY excited!
I made this yesterday, and it is really good!!! You got a new subscriber😊
I love this recipe I have eggplants I'm definitely trying this thank you 🤩
Nicely done, elegant and simple
I did it and it was amazing!! Thanks!!
Omg it looks delicious and healthy i will try it today thank you for the recipie🤗🤗
Omg that looks delicious!
Oh my, yes!! Thank you
Perfect video!
Will make it soon
Best looking eggplant parm in the RUclips search.
I am definitely trying to make parmigiana after watching this video.
Bellissimo buoni😍
In Italy we deep-fry eggplants instead of baking them. And between all layers we put ham and mozzarella. But your parmigiana looks delicious too, as all your other recipes. 😉
Interesting didn't realize there was ham in there!
@@lavendertwilight08 grandmothers' secret, hehehe
This guy italys hard
@@nathanielgoldsberry60 i know right
Deep frying the eggplant is always more delicious - but takes a lot of work
🌸 Very well done I like it very 🌼
What is the temp of your oven to bake at
Omg i could eat that right now loojs so damn delicious
Yum😋
The other day I had this dish in the restaurant the sauce was quite sweet and I liked it. Do I put sugar in the sauce? Or do I have to cook the tomatoes long enough to become sweet naturally?🤔
Oh, I am going to enjoy India food today! Let me try it 😊
I hope the seasoning in the skillet was very well developed.
Oven but at what temp? Or I missed it
Mon plat préféré
Hello from your new subscriber❤️😍
god I'm hungry!
What oven temperature please.?
Much better in the oven!!!
See 1.38. 'OVEN 20-30 minutes.' What else do you imagine she's done to make it sizzle???
I love your recipes but I was wondering about using tomato products in a cast iron pan. I heard that was a no-no. Is that true?
Not if the pan is well 'seasoned'. Not an issue with a coated cast iron pan.
👏👏👏👏👏👏👏👏👏👏👏👏
When deep fry the eggplant. Already give enough oils. No need to add in the layer
Show!👏👏👏
May I know what’s the temperature in the oven?
Yep! that would definitelycome in handy.
Yep! That would definitely come in handy. I'm guessing 350°
On her website the recipe says to cook the eggplants at 220°C / 430°F (200°C fan) and reduce the temperature to 180°C / 350°F (160°C fan) to bake the assembled dish.
@@fraze2000 huh
We definitely have a psychic connection. This was on the menu for Sunday night because I found the most gorgeous aubergine at the markets. But then my oven died 😱😭. The new one gets installed on Thursday morning so I’ll be testing it with………Aubergine Parmigiana! 😋😍😋
A lot of cheese in there.
That sauce does not require sugar !!!
Just out of curiosity, why not salt the eggplants to remove the bitter flavour?
This is a cut and paste from Nagi’s website. No salt? That’s right, no salt. You often see recipes calling for salt sprinkled on the raw eggplant to draw water out which tenderises the flesh and makes the eggplant absorb less oil when cooking. Common wisdom also claims that salt removes the bitter taste in eggplants. However the reality is modern eggplants have had any bitterness bred out of them so it’s not a necessary step today.
We do not need to salt the eggplant for Eggplant Parmigiana because we found that it makes the dish too salty once you add the parmesan (even after patting the moisture off) and already-seasoned tomato sauce. Also for this dish, the tomato sauce makes the eggplant flesh beautifully tender and juicy. So, no salt!
Unless it's really seedy it shouldn't be bitter
Eggplants need to be salted even if they do not seem bitter. This is because of the nature of the vegetable. They have a spongy texture and contain liquid. If they are lightly salted and weighted down in a sieve the bitterness and liquid is removed. If they are not weighted down in a sieve to ensure the liquid is strained off the liquid will merely be re absorbed along with the salt. Making them saltier in the dish. Traditionally they are also gently squeezed. They are then much sweeter but in particular they do not absorb as much oil especially if frying. The result is much less oily. They are not saltier if lightly salted correctly in the beginning. Also if an ingredient already has salt you simply don’t add extra salt during cooking. The amount of cheese used is over the top.This is dish from “cucina povera”. Which means poor kitchen. The cheese used would have been much less. Lastly...peel the eggplants. The skin often tough and can spoil a great dish.
Salting (and peeling!) aubergines is completely unneccesary. Some cookery myths just never seem to die - like the idea that the seeds of capsicum peppers are hot and should be scrupulously removed - only true of chilli peppers.
How hot is the oven 🙄
All perfect and amazing 👏the only thing I MUST change is the "mozzarella "he used 😐you can't even call that mozzarella...choose a real bufala or whatever is mozzarella ..
She🙂
You don't need sugar in your tomato sauce unless the brand you are using is absolute garbage, wich is certainly not the case for Mutti. It's gonna taste unnaturally sweet, so in case you are trying to replicate the flavours you would find in Italy skip the sugar/baking soda part for your sauce and change brand if it's needed (or make your own sauce from scratch if you can!). Or if that's how you like it just go for it i guess 😅
I wont cook the eggplant first, just cook it longer in the sauce
So oily, the oil in between all the layers is unnecessary, see it all on the plate when it's served? Too much.
The oil in between the layers was so unnecessary. It made me sick
So just use less when you make it. Olive oil is delicious and good for you. I love it.
Oil is from cheese, you can use less cheese
I find adding salt works better as it gets out a lot of the moisture
Olive oil is absolutely necessary for Italian cuisine, you probably know nothing about it though
Too much grease!
So a lasagna eggplant replacement. Could of just put that as the title
it's not lasagna, that's a different dish
First
Congratulations!
First view
Jesus christ, I hope USA doesn't invade your oil field.
Omg it looks delicious and healthy i will try it today thank you for the recipie🤗🤗
Omg it looks delicious and healthy i will try it today thank you for the recipie🤗🤗