Tag: parmigiana

Eggplant Parmigiana, Churchill's favorite – Italian Cuisine

Churchill and the eggplant parmigiana.
In Churchill 1944 he was often a guest at Naples by General Maitland Wilson, supreme commander of the allied forces in the Mediterranean, who carried him with the admiral's spear to Ischia, Procida, Capri and Sorrento.

He wrote, painted and adored the Neapolitan sunset. But it was not only the landscape that enchanted the prime minister, but also the Neapolitan cuisine, of which he especially loved the eggplant parmesan and macaroni alla puttanesca seasoned with oil, tomato, garlic, capers, Gaeta olives and parsley.

Here the version appreciated by the statesman.

1 Wash the aubergines, remove them from the baby, peel them and cut them into 1/2 cm thick slices. Arrange them on a cutting board alternating them with coarse salt. Tilt the cutting board by placing an object under it and arrange it so that the vegetation water can drip into the sink; leave it like this for 2 hours.

2 Meanwhile, wash basil and tomatoes. Cut the latter into chunks and let them drain in a colander for half an hour. Then cook them in a saucepan with the chopped onion and a handful of basil leaves until soft. Pass them in the vegetable mill and put them on the fire again, making them thicken well: add salt at the end (do not add oil). Set aside 3 tablespoons of sauce and mix the rest with the eggs, shelled.

3 Slice the mozzarella and let it dry on kitchen paper. Rinse the aubergines, dry them and fry them in plenty of hot oil; drain them on kitchen paper and salt them a little. Arrange the 3 tablespoons of sauce kept aside on the bottom of an oven dish and whip the parmesan alternating layers of eggplant, egg sauce, parmesan, chopped basil and slices of mozzarella: take care to finish with sauce and parmesan. bake at 180 ° for 45 minutes. Let it cool down and complete with a little basil.

Modern eggplant Parmigiana recipe – Italian Cuisine

Ingredients

1 kg fiordilatte mozzarella
1 kg long purple eggplants
900 g perini tomatoes
25 g peeled almonds
15 g Grana Padano Dop
3 slices of sandwich bread
basil
extra virgin olive oil
salt

Duration: 3 h 10 min

Level: Easy

Dose: 8 people

For the modern eggplant parmigiana recipe, cut the mozzarella into 3-4 mm thick slices and spread them on a tray lined with kitchen paper; let them rest for at least 2 hours, so that they lose the excess liquid. Slice the aubergines into 2-3 mm thick slices and cook them in a hot pan, with a pinch of salt on the bottom, for about 2 minutes per side. Peel the tomatoes and cut them
round slices (3-4 mm).
Arrange the Parmesan in a round baking dish (diameter 29 cm) alternating the slices of mozzarella, tomato
and eggplant by placing them vertically along the perimeter of the mold. Create three concentric rings, holding
the smaller tomato and eggplant slices for the center. Remove the pancarré crust, cut it into small pieces and blend it together with 15 g of basil leaves, almonds, a tablespoon of oil and grated parmesan. Sprinkle the Parmigiana with this aromatic mince and bake it for about 15-20 minutes at 180 ° C.

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How to prepare a light parmigiana (and make an encore with a light heart) – Italian Cuisine

The alternative recipe to the great classic of the Italian summer to not give up anything and find that even the Parmesan can have a light soul

Summer is coming, bringing with it the aubergines, the best tomatoes for the sauce, the parmesan and … the costume test. Yeah, that damned moment when we deal with everything we ate day after day. And then the desire for fried, pasta with tomato and parmesan passes. But are you sure you can give up one of the best dishes of our tradition? Here's how to prepare a light and tasty light parmigiana.

At the base of everything

One of the basic ingredients of parmigiana are the aubergines that the original recipe asks us to strictly fry. But if for 100 g of fried aubergines we take about 220 kcal, the same amount of grilled aubergines brings only 60. For this reason, when we want to prepare a light parmigiana we must give up the traditional fried aubergine and be satisfied with its grilled version. Which is fleshy, tasty and consistent … not to be underestimated!

Watch out for the condiments

If in the traditional recipe we use oil for frying and oil to prepare the seasoning and grease the pan well, here we must be careful. The oil for frying is no longer used ok, but we must carefully dose what we will need for the tomato and the pan. The recommended dose is one teaspoon per step.

Recipe

Ingredients for 6 people

1 kg 4 eggplants, 800 g fresh tomato sauce, 500 g light mozzarella, 1 onion, basil, extra virgin olive oil, fine and coarse salt

Method

Clean the onion, slice it and fry it in a saucepan with a teaspoon of extra virgin olive oil and half a glass of water for 2-3 minutes, then add the tomato sauce and a pinch of fine salt and sugar. Add a dozen chopped basil leaves and cook over low heat for about 40 minutes. Check the aubergines, then cut them lengthwise into 3-4 mm thick slices. Arrange them in layers, in a colander, salt them with coarse salt and place a weight on them: dishes are also fine. Let them purge for 30 minutes. Dry the aubergines on kitchen paper, removing the salt and let them grill on a hot plate until they are well cooked. Pay close attention to this step: to prevent your Parmesan from taking a bitter taste, do not burn them. Brush the bottom of the pan with a teaspoon of extra virgin olive oil and spread the aubergines slightly overlapping each other, then cover them with part of the tomato sauce. Spread chopped basil leaves and a few light mozzarella cubes on the sauce. Continue until the end of the ingredients, then bake at 180 ° C for 30 minutes. Remove from the oven and let cool before serving.

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