Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, parmigiana di melanzane. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Запеканка из баклажанов с сыром (Parmigiana di melanzane). Parmigiana (/ˌpɑːrmɪˈdʒɑːnə, -ˈʒɑː-/, Italian: [parmiˈdʒaːna], also called parmigiana di melanzane [parmiˈdʒaːna di melanˈdzaːne; -ˈtsaːne] or melanzane alla parmigiana. Poi La scelta delle melanzane è un vero e proprio rito. Ne esistono di ogni tipo, ma quelle perfette per..(Лигурия) Ravioli ricotta e spinaci/ Равиоли с рикоттой и шпинатом (Тоскана) Involtini di melanzane e zucchini/ Инвольтини из цуккини и баклажанов Coniglio alla stimpirata/ Кролик с. Поиск по этому блогу. ПАРМИДЖАНА ди МЕЛАНЗАНЕ (Пармиджана из баклажанов) или Parmigiana di melanzane.
Parmigiana di melanzane is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Parmigiana di melanzane is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have parmigiana di melanzane using 6 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Parmigiana di melanzane:
- Get 2 aubergines
- Prepare Vegetable oil
- Take 400 gr Tomato sauce
- Make ready Parmigiano Reggiano
- Get Sugar
- Make ready Salt
Having recently come across the description of Parmigiana di Melanzane as a typical dish from Northern Italy, I could not keep quiet about the true origins of this wonderful summer dish! Parmigiana di melanzane is my one of my ultimate comfort foods. It may even be my most favourite food However, the name actually reflects the arrangement of the aubergines/eggplants (melanzane). I've never known whether this dish is called 'parmigiana' because it comes from Parma, or because it's made with Parmesan cheese.
Steps to make Parmigiana di melanzane:
- Cut the aubergines along their length into thin slices. Keep them in salted water for 30 minutes if you’re not in a rush. This takes away the bitter taste. Then pat them as dry as possible
- Shallow fry the aubergines with vegetable oil in a large wide base pan to avoid them from soaking up too much oil. You may need to top up the oil between frying the slices.
- Meanwhile preheat the oven to 200 degrees. When fried, place the aubergines on a plate with paper towel to get rid of the excess oil and pat them with paper towel.
- Put the tomato sauce in a pot. Add some sugar and salt to your taste (we add quite a bit of sugar!) and mix gently on low heat until it starts to almost boil. Add a drop of olive oil at the end.
- Put a layer of tomato sauce first. Then place the aubergines side by side on a tray. Once the first layer covers all of the tray, add the tomato sauce on top, enough to cover the first layer of aubergines. Grate enough parmesan cheese to cover this layer.
- Repeat as many times as you want depending how big your tray is and how many aubergines you have. We tend to do 2 layers
- When you’ve put the last layer of aubergines, make sure you cover them with enough tomato sauce to avoid leaving any dry spots. Grate plenty of parmesan cheese on top.
- Place it into the oven for 15 minutes or until all the cheese melts and looks like in the picture!
It may even be my most favourite food However, the name actually reflects the arrangement of the aubergines/eggplants (melanzane). I've never known whether this dish is called 'parmigiana' because it comes from Parma, or because it's made with Parmesan cheese. Make this classic bake, also known as melanzane parmigiana, for guests. It's made with tomato, aubergine and vegetarian mozzarella, and garnished. Home Our Latest Posts Parmigiana di melanzane (Eggplant Parmesan).
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