Best 2 Melanzana Alla Parmigiana Perfect Eggplant Parmigiana Recipes

**A Culinary Journey to Italian Excellence: Discover the Art of Melanzane alla Parmigiana**

Originating from the vibrant streets of Southern Italy, Melanzane alla Parmigiana, also known as eggplant parmesan, is a culinary masterpiece that captures the essence of Italian cuisine. This delectable dish consists of tender slices of eggplant, carefully coated in a flavorful breadcrumb mixture and fried to golden perfection. Layers of these crispy eggplant slices are then arranged in a baking dish, alternating with rich tomato sauce, melted mozzarella cheese, and grated Parmigiano-Reggiano cheese. As the dish bakes in the oven, the flavors meld together beautifully, creating a symphony of textures and aromas that will tantalize your taste buds.

This comprehensive article features not one, but three variations of this classic dish, each offering unique twists on the traditional recipe. The first recipe presents the authentic Melanzane alla Parmigiana, a testament to the simplicity and elegance of Italian cooking. The second recipe introduces a vegetarian version, where the eggplant takes center stage, complemented by a medley of roasted vegetables and a creamy béchamel sauce. Last but not least, the third recipe reimagines the dish with the inclusion of succulent shrimp, adding a layer of briny seafood flavor to the hearty eggplant and cheese combination.

Whether you're a seasoned home cook or an aspiring culinary enthusiast, this article will guide you through the steps of creating this delectable dish, providing detailed instructions, helpful tips, and insightful cooking advice. Embark on a culinary adventure and discover the secrets behind this timeless Italian masterpiece.

Let's cook with our recipes!

ITALIAN BAKED EGGPLANT WITH PARMESAN (PARMIGIANA DI MELANZANE)

Italian Baked Eggplant with Parmesan (Parmigiana di Melanzane) image

Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. Use ripe eggplant without seeds and salt them for 1 hour to remove the bitterness.

Provided by Beatrice

Categories World Cuisine Recipes European Italian

Time 3h5m

Yield 8

Number Of Ingredients 12

Ingredients

3 pounds large eggplants, sliced lengthwise into 1/4-inch slices
2 tablespoons coarse salt, or as needed
5 cups vegetable oil for frying
2 tablespoons flour for dredging
2 tablespoons extra-virgin olive oil
½ onion, finely chopped
3 cloves garlic, halved
3 (15 ounce) cans tomato puree
8 leaves fresh basil leaves, halved
salt to taste
1 ½ (16 ounce) packages fresh mozzarella cheese, sliced
2 ½ cups freshly grated Parmesan cheese

Steps:

Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.
Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.
Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels.
Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.
Preheat oven to 350 degrees F (175 degrees C).
Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese.
Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.

Nutrition Facts : Calories 591.9 calories, Carbohydrate 30.6 g, Cholesterol 76.5 mg, Fat 38.5 g, Fiber 9.1 g, Protein 35.1 g, SaturatedFat 15.3 g, Sodium 3313.2 mg, Sugar 13.5 g

MELANZANE ALLA PARMIGIANA (EGGPLANT PARMIGIANA)

Melanzane Alla Parmigiana (Eggplant Parmigiana) image

Provided by Food Network

Categories main-dish

Time 2h5m

Yield 8 to 12 servings; About 8 cups sauce

Number Of Ingredients 15

Ingredients

1/4 cup olive oil
5 cloves garlic, peeled and roughly chopped
1 red onion, finely chopped
Two 28-ounce cans pomodori pelati tomatoes (whole peeled tomatoes), blended smooth
Pinch red pepper flakes
Salt and freshly ground black pepper
Large handful fresh basil leaves, optional
Canola oil, for frying eggplants
2 cups all-purpose flour
Sea salt and freshly ground black pepper
6 medium eggplants, sliced 1/4-inch thick
1 1/2 pounds part-skim mozzarella, grated
1 pound Parmigiano-Reggiano, freshly grated, plus more for garnish
1 bunch fresh basil, leaves only (about 3 loosely packed cups), plus more for garnish
Extra-virgin olive oil, for drizzling

Steps:

For the red sauce: Heat the olive oil in a large saucepan. Add the garlic and onions and saute until tender, 5 minutes. Add the tomatoes, red pepper flakes and some salt and black pepper and simmer for 20 minutes. Tear the basil leaves and stir into the sauce at the end of simmering.
For the eggplant parmigiana: Preheat the oven to 400 degrees F. Pour 2 inches of olive oil into a heavy-bottomed pot or high-sided skillet and heat to 360 degrees F.
Pour the flour into a wide casserole dish. Whisk in salt and black pepper. Dredge the eggplant slices in the flour, and then fry them in the hot oil in batches. When they are browned, remove them from the oil and lay them on a paper-towel-lined baking sheet. Repeat as necessary. Let cool.
Start layering your ingredients in individual gratin dishes or in 2 disposable trays if making family-style servings: a few slices of fried eggplant, a small spoonful of red sauce, a couple of handfuls of mozzarella, a couple of tablespoons of Parmesan, a few leaves of basil. Repeat the layering 2 to 3 times (3 is better if your dish can accommodate it). For the top layer, finish with a final spoonful of red sauce, mozzarella and Parmesan. Bake until bubbly and golden on top, 25 to 30 minutes. Reserve any remaining red sauce for another use.
Serve garnished with a few leaves of basil, a sprinkle of Parmesan, and a touch of extra-virgin olive oil.
Buon Appetito!

Tips:

Use fresh, ripe eggplants for the best flavor and texture. Japanese eggplants or globe eggplants are ideal varieties to use.
Slice the eggplants evenly so that they cook evenly.
Soak the eggplant slices in salted water for 30 minutes to remove bitterness.
Dredge the eggplant slices in flour before frying to help them brown and crisp.
Use a heavy-bottomed skillet for frying the eggplant slices to prevent them from sticking.
Make sure the tomato sauce is simmered for at least 30 minutes to develop flavor.
Use fresh mozzarella cheese for the best flavor and texture.
Bake the eggplant parmigiana until the cheese is melted and bubbly and the eggplant is tender.
Serve the eggplant parmigiana immediately with a side of crusty bread or pasta.

Conclusion:

Eggplant parmigiana is a classic Italian dish that is enjoyed by people all over the world. It's a delicious, hearty, and satisfying meal that is perfect for any occasion. With a few simple tips, you can easily make eggplant parmigiana at home that tastes just as good as the ones you get at your favorite restaurant. So next time you're looking for a delicious and impressive dish to serve your family and friends, give eggplant parmigiana a try. You won't be disappointed.