Eggplant parmigiana: slices of fried eggplant seasoned with tomato sauce and grated Parmesan cheese baked in the oven. Find this and many more recipes with p…
Video Rating: 4 / 5
Author: Bernard
Eggplant parmigiana – original Italian recipe
Eggplant parmigiana: slices of fried eggplant seasoned with tomato sauce and grated Parmesan cheese baked in the oven. Find this and many more recipes with p…
Video Rating: 4 / 5
yellowsaffronSeptember 24, 2013 at 4:51 am
It’s 1,4 liters of passata
Alicia SeecharanSeptember 24, 2013 at 5:35 am
I heart eggplant parmesan…. tasty recipe
SaturatedFatsLoverSeptember 24, 2013 at 5:41 am
dont use liquid vegetable oils fot cooking.. they are rancid and not sutable for cooking. use beef tallow or ghee or coconut oil. they higher the saturated fat content the better the fat/oil is as it is stable
Lala .V. Saldaña AbreuSeptember 24, 2013 at 5:50 am
Super duper triple mortal <3
Bubba Da SkitsoSeptember 24, 2013 at 5:50 am
Looks delicious. We always used flower then egg-wash then bread crumbs with parmegiano before frying. We also salted and pressed the eggplant first to get out the extra moisture. I notice the Italian videos, Sicilian videos and Italian American videos do it both ways. Some batter, some bread and some have no coating at all. Some use meat sauce, but most use meatless sauce. They all seem to also use firm Mozzerella or any firm cheese good for melting.
Divina AmmiraSeptember 24, 2013 at 6:35 am
Grana Padano is the cheaper option of Parmigiano Reggiano
Daniel BartoloSeptember 24, 2013 at 6:36 am
Don’t worry. The ones I buy are Galbani or Fiorucci. I don’t think I can’t buy a better first class parmigiano than that! 🙂
Vercingetorige001September 24, 2013 at 7:26 am
many companies sell reproductions of italian food with italian name, flag, etc. but made in north Europe or in north America and against EU laws, you have to look where are made
Vercingetorige001September 24, 2013 at 7:50 am
it costs so much also in Italy because is an excellence. dont buy fake “parmesan”!
AlaskanEagle1990September 24, 2013 at 8:05 am
Ah, you live in Malta? I’m so jealous, haha.
benjy545September 24, 2013 at 9:03 am
What measurement is 6 cups of tomato puree supposed to be ? Does she mean passata? Anyway, I’ve cooked mine and it is pretty damned tasty, thank you.
JK LowSeptember 24, 2013 at 9:51 am
Questo piatto è sublime, a casa a momenti non rimane nemmeno la teglia! 🙂
RealItalianKitchenSeptember 24, 2013 at 10:25 am
I pan the eggplant in flour before I fry it, my recipe takes lot less time…
gsarjosSeptember 24, 2013 at 10:25 am
dredging the eggplant into seasoned flour then egg before frying adds much more flavor, also using meat sauce makes its a true Italian dish
Daniel BartoloSeptember 24, 2013 at 10:33 am
I suppose “Parmesan” is the literal English translation to Parmigiano. Anyhow, I did some research on which brands sell the Parm.Regg. and the cheapest one I found in my supermarket was the Granarolo one – even if it’s not way cheaper, I’m satisfied with it 🙂 A tip for other users who want to buy the cheapest Parm.Regg., do the same research I did from your local supermarket website. Virgilio, Granarolo, Zanetti, Galbani, Fiorucci – is the order of cheapest to most expensive brand in Malta.
yellowsaffronSeptember 24, 2013 at 10:42 am
I don’t know what are the alternatives in Malta… Parmesan cheese is similar, even if not original!
Daniel BartoloSeptember 24, 2013 at 10:48 am
Is there a cheaper alternative/substitute to Parmigiano Reggiano? I know that it is an authentic cheese but here in Malta it costs around €20-30/kilo! Apologies if I offend you with such question.
Lisa EricksonSeptember 24, 2013 at 11:34 am
thank you, i made this dish and it tuned out wonderful, and it easy
Anna MuscettiSeptember 24, 2013 at 12:28 pm
no garlic at all in the original parmigiana di melanzane.
hotboyclarenceSeptember 24, 2013 at 1:24 pm
depends how much each person eats. American portions are twice the size of French portions