Easy, rich and healthy is what identifies these Eggplant Parmigiana . This is a good option for the whole family to eat vegetables since the tomato and especially the cheese mitigates the flavor of the vegetables a bit.
La melanzane alla parmigiana is its Italian name. This recipe comes from southern Italy and is one of the best known in the world. It is an economical and substantial meal that you can serve as a garnish or as I usually do, I put it as a single dish with a good salad .
These aubergines are so good that they will conquer all palates, even if they are not very fond of this vegetable. Its preparation is very simple although a bit slow since you have to do a few steps before putting them in the oven, but I assure you that it is worth it.
If you follow all the instructions that I give you below, you will get some very juicy, tender and flavorful aubergines.
Videorecette of eggplant parmesan
Ingredients
- 2 aubergines
- 400 gr of tomato sauce
- 100 gr of grated Parmesan cheese
- 100 gr of grated mozzarella cheese
- 1 ball of fresh mozzarella
- 2 eggs
- 2 tablespoons of cream for cooking
- Some fresh basil leaves
- Extra virgin olive oil
- Salt
- Pepper
How to cook Eggplant Parmigiana step by step
1.- The first thing is to remove the stem from the aubergines and cut them lengthwise. You put them in a bowl with a little salt, cover them with water, put some weight on top so that they submerge and leave them for 30 minutes to remove the bitterness. After this time, you take them out of the water and dry them with absorbent paper.
2.- Grease a baking tray with oil and place the slices on it. Salt and pepper, you water them with a little oil and with the oven preheated to 180ºC you bake them until they are soft and with a little color on both sides.
3.- While you beat the eggs and mix them with the cream.
4.- In a baking dish we put a background of tomato sauce , place a layer of aubergines, spread the beaten egg over them, top with tomato sauce, cover with grated Parmesan cheese, distribute a few slices of mozzarella and some leaves basil. You continue with the aubergines, the egg, the tomato sauce and cover the entire surface with grated mozzarella cheese.
5.- Finally, gratin at 180ºC until you see that the cheese has melted and that the surface is golden brown.
My tips and tricks for some great eggplant parmigiana
- When you go to buy the aubergines make sure that the skin is smooth, soft and shiny and neither too tender nor too hard.
- I have cut them lengthwise but you can also cut them into round slices.
- Serve them straight from the oven.
- You can substitute the basil for oregano.
Final score
The preparation of these aubergines parmigiana is a bit long, but otherwise they are very simple and yummy. Note: the price is indicative, it all depends on where you are going to buy.
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