Recipe of Speedy Parmigiana di melanzane

Hello everybody, welcome to our recipe page. Today I will show you how to prepare a distinctive dish, Parmigiana di melanzane. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Parmigiana di melanzane Recipe. Melanzane alla parmigiana light. Поиск по этому блогу. ПАРМИДЖАНА ди МЕЛАНЗАНЕ (Пармиджана из баклажанов) или Parmigiana di melanzane. La parmigiana di melanzane è una delle ricette italiane più famose e amate, si prepara specialmente al sud Italia con tante e golose varianti!

You can have Parmigiana di melanzane using 6 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Parmigiana di melanzane

1. Make ready 2 of aubergines.
2. You need of Vegetable oil.
3. It’s 400 gr of Tomato sauce.
4. Take of Parmigiano Reggiano.
5. Take of Sugar.
6. Prepare of Salt.

Parmigiana di melanzane is my one of my ultimate comfort foods.It may even be my most favourite High praise indeed! parmigiana is not parmigiano or parmesan!Try this recipe for traditional Italian-style eggplant Parmesan (Parmigiana di melanzane).It is, however, sometimes made with zucchini in place of eggplant in Italy: Parmigiana di zucchine.

Parmigiana di melanzane instructions

1. Cut the aubergines along their length into thin slices. Keep them in salted water for 30 minutes if you’re not in a rush. This takes away the bitter taste. Then pat them as dry as possible.
2. Shallow fry the aubergines with vegetable oil in a large wide base pan to avoid them from soaking up too much oil. You may need to top up the oil between frying the slices..
3. Meanwhile preheat the oven to 200 degrees. When fried, place the aubergines on a plate with paper towel to get rid of the excess oil and pat them with paper towel..
4. Put the tomato sauce in a pot. Add some sugar and salt to your taste (we add quite a bit of sugar!) and mix gently on low heat until it starts to almost boil. Add a drop of olive oil at the end..
5. Put a layer of tomato sauce first. Then place the aubergines side by side on a tray. Once the first layer covers all of the tray, add the tomato sauce on top, enough to cover the first layer of aubergines. Grate enough parmesan cheese to cover this layer..
6. Repeat as many times as you want depending how big your tray is and how many aubergines you have. We tend to do 2 layers.
7. When you’ve put the last layer of aubergines, make sure you cover them with enough tomato sauce to avoid leaving any dry spots. Grate plenty of parmesan cheese on top..
8. Place it into the oven for 15 minutes or until all the cheese melts and looks like in the picture!.

La parmigiana alle melanzane è buona, forse anche di più, anche il giorno dopo, perché quando riposa, tutti i sapori si fondono per bene ed è per questo che vi consigliamo di anticiparvi un po' nella.Lavate le melanzane, asciugatele e sbucciatele.Parmigiana di Melanzane conosciuta anche come Melanzane alla parmigiana è un piatto unico ricco e sostanzioso, tipico della cucina italiana.

Parmigiana di Melanzane is the perfect low carb comfort food.I've never made a secret of the fact That's when I remembered my old favorite, Parmigiana di Melanzane or Eggplant Parmesan as it is.This is not THE recipe for melanzane alla parmigiana - or parmigiana di melanzane, if you prefer Finally time has come to make the melanzane alla parmigiana.I've never known whether this dish is called 'parmigiana' because it comes from Parma, or because it's made with Parmesan cheese.Baked eggplant with cheese on a dark wooden table.