Parmedgiano - Italian eggplant appetizer, which can be used in a cold, warm, hot form.
So, you can cook it at any time, not to be afraid to do too much, they will definitely eat everything. It's so delicious!
Eggplants Parmedzhano - general principles of cooking
Parmedzhano is made from fried eggplant slices.
Vegetable cut into flat pieces, soaked in salted or just in cold water.
Before roasting, you can sprinkle the pieces with flour, moisten in an egg.
After these manipulations, the crust appears faster, the product does not absorb a lot of oil.
What makes the sauce:
• tomatoes;
• pepper of different types;
• onions, carrots (not always put);
• garlic;
• Provencal herbs.
The dish is collected in layers in refractory form, sliced mozzarella is added to the edges of the eggplants and sauce. To make the layers better bonded you can add hard cheese, but in a small amount. This is usually parmesan. The number of layers can be made arbitrary, it all depends on the capabilities of the form. Baked dish in the oven. Since all the ingredients are almost ready to eat, 15-20 minutes is enough. Less often, the time is increased to half an hour. Cover the form is not necessary.
Eggplants Parmeggano with Mozzarella and Parmesan
The recipe for chic eggplants with two types of cheese. Instead of Parmesan, you can take any solid variety, but there is no substitute for mozzarella. Mozzarella can be made at home.
Ingredients
• 2 eggplants;
• 400 g tomatoes;
• butter, flour;
• 300 g of mozzarella;
• 50 g Parmesan;
• 3 cloves of garlic;
• 3 eggs;
• basil, salt;
• A handful of cherry tomatoes.
Cooking
1. Cut the eggplants into circles. Place for ten minutes in the cold inlet, then drain the liquid, squeeze the pieces.
2. Dip eggplants in flour, then bathe in a beaten egg, fry in a frying pan until golden brown appears. On eggs, it will be formed very quickly.
3. Pour some oil into the pan, put the diced tomatoes, put them down until soft. Season with basil, salt and garlic sauce. You can add a little pickle from mozzarella. 4. Putting the dish. Put a little tomato sauce on the bottom of the oven and then fried eggplants, some grated parmesan and half of the chopped mozzarella on them. Now again tomato sauce, eggplant, cheese.
5. Cut cherry tomatoes in half, decorate the dish on top.
6. Place the eggplant mold in the oven. Parmedzhano is baked for a quarter of an hour at 170 degrees.
Eggplants Parmedzhano with minced meat
Recipe for a hearty baked eggplant dish. For this option, you can use any stuffing, but not fat. Otherwise, the dish will turn out too oily.
Ingredients
• 3 eggplants;
• 250 g minced meat;
• 500 grams of tomatoes in their juice;
• 250 g of mozzarella;
• Provencal herbs;
• 2 cloves of garlic;
• 4 spoons of hard cheese;
• butter;
• 5 tablespoons of flour.
Cooking
1. Washed eggplants need to cut circles. Thickness 0.6-0.7 centimeters. Soak in water, dry.
2. Roll in flour, fry in oil. Put the pieces in a well-heated pan so that they do not absorb the oil.
3. Fry minced meat separately, add chopped tomatoes to it in your juice, garlic. Extinguish until most of the liquid has evaporated. Season the meat mixture with herbs, pepper, salt.
4. Cut mozzarella thin slices.
5. Assemble the dish. Put a thin layer of minced meat in the form, half of the fried eggplants, mozzarella, half of the minced meat from what is left on it, sprinkle with two spoons of Parmesan.
6. Repeat: eggplant, mozzarella, minced meat with tomatoes, parmesan.
7. Bake in the oven for a quarter of an hour. Do not make high temperature for eggplants, enough 170-180 degrees.
Eggplants Parmedzhano with onions and carrots
Option eggplants with a very juicy, fragrant layer of vegetables. Mozzarella is also added to this dish, but in small quantities. Eggplants do not fry in a pan, which reduces cooking time.
Ingredients
• 2 eggplants;
• 1 carrot;
• 150 g of mozzarella;
• 100 g of hard cheese;
• 1 onion;
• 500 grams of tomatoes;
• 4 cloves of garlic; • 1 tsp. Provencal herbs;
• olive oil;
• a little parsley.
Cooking
1. Cut the eggplants into long strips, brush with olive oil, put on a baking sheet and bake for 10 minutes in the oven at 200 degrees.
2. In a skillet, cook a sauté of chopped onion and grated carrot.
3. On the tomatoes, make cuts, immerse in boiling water for half a minute, cool sharply in water, remove the skin.
4. Cut the peeled tomatoes into small cubes, add to the vegetables in the pan, evaporate the water. The sauce should be thick. Parsley chop, add to it.
5. Rub the cheese, can be immediately divided into three parts.
6. Put a third of the vegetable mince into the dish, then eggplants, mozzarella pieces, put the vegetables back on it and sprinkle with a third piece of hard cheese.
7. Repeat layers two more times.
8. Send to baking. Eggplants are cooked quickly, a quarter of an hour is enough.
Spicy eggplants with baked pepper
The recipe for spicy eggplants, the filling for which is mainly prepared from bell peppers. If there is no chili pod, spice up with red pepper.
Ingredients
• 400 g pepper;
• 4 eggplants;
• 300 g of mozzarella;
• 2 tomatoes;
• butter;
• 1 chilli pod;
• 70 g of hard cheese;
• basil, oregano;
• 2 cloves of garlic;
• 2 eggs;
• 4 spoons of flour.
Cooking
1. Cut slices, soaked eggplant slices need to roll in flour, bathe in a beaten egg and fry in a skillet.
2. Put the washed peppers on the grill in the oven, bake until golden brown. Cool it down.
3. Slice finely baked peppers, chop the garlic and chilli pod.
4. Crumble tomatoes in any way, fry for two minutes in a griddle, add pepper and garlic to them, stir, turn off the stove.
5. Vegetable stuffing need to fill with herbs, spices.
6. Mozzarella is cut into thin circles.
7. Put together an eggplant, mozzarella and spicy vegetable sauce.
8. Top of the dish should be sprinkled with grated cheese.
9. Put in the oven, cook Parmedzhano for a quarter of an hour or until an appetizing cheese crust appears on top.
Eggplants Parmedzhano with chicken
Another option for eggplants with nourishing filling. For Parmedzhano, it is better to use not the chicken breast, but the trimmed pulp from the thigh. It turns out much more tender. Similarly, preparing a dish with turkey.
Ingredients
• 3 eggplants;
• 400 g chicken;
• 400 g canned tomatoes;
• spices, herbs;
• 2 onions;
• 2 cloves of garlic;
• 1 Bulgarian pepper;
• 200 g of mozzarella;
• 1 cup grated hard cheese;
• butter, flour for roasting eggplants, chicken.
Cooking
1. Washed eggplant mugs need to roll in flour, fry a little in the pan.
2. Onion is chopped finely, also fried, but not for long. One minute is enough.
3. Add the chicken flesh cut into small cubes to the bulbs. Roast another five minutes.
4. Pepper chop finely, put in the pan to the rest of the ingredients.
5. From canned tomatoes, remove the skin, cut, add to the chicken. Season with herbs and garlic.
6. Cool the mince, chop the mozzarella.
7. Collect the dish in layers: eggplant, grated cheese, chicken with vegetables, mozzarella. Repeat several times.
8. The top can be filled with grated cheese, or put fresh tomatoes in mugs, do as you like.
9. Bake in the oven for 15 to 25 minutes. Before serving, let the eggplants cool slightly, get stronger, then chop.
Eggplants Parmedgiano with Zucchini
Option puff with the addition of zucchini. Optionally, in the vegetable mass, you can add a little meat or chicken mince, the taste will not be affected.
Ingredients
• 2 eggplants;
• 1 zucchini;
• 5 tablespoons of flour;
• 3-4 eggs;
• butter;
• 1 kg of tomatoes in their own juice;
• 1 head of garlic;
• 2 onions;
• 400 g of mozzarella;
• 1 tsp. Italian herbs;
• 80 g parmesan.
Cooking
1. Eggplants and zucchini for this dish can be cut into slices or long tongues.
2. Beat the eggs until frothy, roll the pieces of vegetables in the flour, then dip in the egg, fry on both sides.
3. Put chopped onion on a frying pan with butter, brown, add chopped tomatoes in your juice, boil down the sauce. 4. Season tomatoes with garlic, Italian dry herbs.
5. Cut the mozzarella as you like, divided into 4 parts.
6. Tomato sauce need to grease the form, put a layer of eggplant, then mozzarella, again the sauce, which is sprinkled with parmesan, just a little bit for the strength of the structure.
7. Now lay out a layer of eggplant, mozzarella, sauce and Parmesan.
8. Repeat the eggplant and zucchini layer again.
9. Top sprinkled with Parmesan.
10. The dish is baked until ruddy in color of the upper crust, but not more than half an hour. The temperature in the oven is 180.
Eggplants Parmedzhano - Tips and Tricks
• To prevent eggplants from being soaked with oil, roasting is carried out on a non-stick frying pan. In this case, quite a few drops of oil.
• If there is no mixture of Provencal herbs, you can use the ingredients separately: oregano, basil, savory, rosemary, marjoram. But parsley, cilantro, and dill are also good for eggplants. You can use fresh greens, only chop it needs to be finely.
• If the eggplants turned out to be fat, then the slices should be laid out in one layer on paper towels, covered with the top of them, pressed with hands. Excess oil will go away.
• To reduce cooking time, fry eggplants in the oven. Put the vegetables in the oven warmed to 200-220 degrees, be sure to spread the butter on the pieces.
By the way, try other eggplant recipes.
