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thursday 19 October 2017  
Home > Eggplant parmigiana (au gratin) recipes
 
26.07.2008 -side dish - eggplant

Eggplant parmigiana (au gratin)

« This "parmigiana di melanzane," whose name is a song in itself, is an antipasto that comes to us straight from Italy. You'll have a wealth of opportunities to serve this delicious recipe. I particularly love serving it with an escalope. » 
Type Side Dishes - gratin - eggplant - parmesan cheese - mozzarella - tomatoes - cheese
Level of difficulty easy
Preparation time Preparation: 30 minutes – Cooking: 30 minutes
Origin Italy
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Ingredients

Serves 4:

Preparation

  • Stem flat-leaf parsley and chop finely
  • Coarsely chop sweet basil leaves
  • Peel garlic and chop finely
  • Grate Parmesan cheese
  • Cut mozzarella in 2-3 mm thick slices and drain


Preparation of tomato sauce:

  • Peel tomatoes after plunging 2 minutes in boiling water, remove from water, peel and seed.
  • Heat stream of olive oil in pan over moderate heat
  • Add chopped garlic and chopped flat-leaf parsley.
  • Fry 3 minutes without letting garlic brown, stirring constantly
  • Add peeled tomatoes
  • Sprinkle with sugar
  • Salt and pepper
  • Cook one hour over low heat. The texture of the sauce must be thick so do not hesitate to cook it more or dilute it with a little chicken stock if texture is too thick.
  • Crush tomatoes and add chopped sweet basil leaves


Preparing eggplants:

  • Thinly slice eggplant lengthwise into 4-5 mm slices. I recommend you use a mandoline.
  • Pour flour into a soup plate
  • Flour each slice of eggplant by laying slices on each side in soup plate. Rub each slice to remove excess flour.
  • Heat 7 tbsp (10 cl) olive oil in deep frying pan over high heat. Be careful not to let olive oil smoke.
  • Fry all eggplant slices in olive oil 2-3 minutes on each side until eggplant is nicely browned
  • Drain each slice on absorbent paper.


Preparation of eggplant parmigiana:

  • Cover sides of au gratin dish with olive oil and maybe rub with garlic clove cut in half.
  • Place layer of fried eggplant in dish.
  • Sprinkle with thin layer of grated Parmesan cheese
  • Add a layer of mozzarella slices
  • Cover with tomato sauce
  • Repeat operation until dish is full, topping it off with a layer of mozzarella.
  • Cook in oven pre-heated to 400 ºF (200 °C) for about 30 min.
  • Serve quite warm

Suggestion

  • Make sure you buy a standard mozzarella and not a mozzarella di bufala because the latter will release too much water while cooking.
  • This gratin is lovely accompaniment to lamb, a 7 hour leg of lamb, a Milanese-style osso buco.
 

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See Also :
Cheese recipes  Cheese recipes
Eggplant recipes  Eggplant recipes
Au gratin recipes  Au gratin recipes
Italian food recipes (Italy)  Italian food recipes (Italy)
Mozzarella cheese recipes  Mozzarella cheese recipes
Parmesan recipes (cheese - parmigiano reggiano)  Parmesan recipes (cheese - parmigiano reggiano)
Side dish recipes  Side dish recipes
Tomato recipes  Tomato recipes
 
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