“Parmigiana (US /ˌpɑːrməˈʒɑːnə/, UK /ˌpɑːmɪˈdʒɑːnə/; Italian: [parmiˈdʒaːna]; also parmigiana di melanzane [parmiˈdʒaːna di melanˈdzaːne; -ˈtsa-], or melanzane alla parmigiana [melanˈdzaːne alla parmiˈdʒaːna; -ˈtsa-] or shortened as parmy, in American English called eggplant parmesan) is an Italian dish made with a shallow or deep-fried sliced aubergine (also called eggplant) filling, layered with cheese and tomato sauce, then baked. Parmigiana made with a filling of eggplant is the earliest and still unique Italian version. Other variations may include chicken, veal, or another type of meat cutlet or vegetable filling. The origin of the dish is claimed by both the Southern regions of Campania and Sicily. “ (Source: https://en.wikipedia.org/wiki/Parmigiana)
Kids were screaming happily when they saw this dish as they have seen this dish on TV and it is one of the “dream” food. They have requested me to cook the dish for a long time but I did not cook the dish as I do not have the time to research the dish. They were so amazed while they ate the cheesy eggplant and kept telling her mummy it is delicious.
Well, with such simple ingredients and overloaded with cheese, one can imagine that it is definitely palatable and delicious. Yes, it suits my family taste buds and I will recommend readers to give it a try for these ultra easy recipe.
It is a very simple recipe and full of variations. If you wish, you can add minced pork, chicken or beef too. It is an excellent tasty dish for those vegan or those who are on a carbo free diet.
WHAT IS REQUIRED
Servings: 3-4 adult servings (4’x6” baking dish)
- One medium to big size eggplant
- 100 grams of mozzarella cheese
- 20 grams of parmesan cheeses (optional)
- 250 grams of tomato sauce or tomato puree
- Dashes of dried oregano or basil
- Salt to taste
STEPS OF PREPARATION
- Slice the eggplant into 1-2 mm thickness. Pan fry with some cooking oil until they are soft. Dish out and use a kitchen towel to drain the oil.
- Brush the baking dish with some cooking oil. Line the bottom with a layer of pan fried eggplant.
- Put some tomato sauce on top of the first layer of eggplant, sprinkle some dried oregano, shredded mozzarella cheeses and pinches of salt.
- Proceed to lay the second layer in the same manner. Continue until all the eggplants slices were used up. In this illustration, i have about 4 layers.
- Bake in the preheated oven of 180 degree Celsius until the cheese melted and become bubbly. Best served hot as a party snack and can also be eaten as a meal replacement.
This is a simple yet delicious and tasty vegan dish. Whether vegan or not is up to individual. Feel free to add some minced meat of your choice. In fact you can also add more vegetables such as capsicum or mushrooms to make it into an unique version of yours.
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