Eggplant with parmesan

Eggplant with parmesan

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I like eggplants very much so I wanted to cook them in a different way and I thought they would be good with parmesan and mozzarella. I once ate a super delicious sandwich with eggplant prepared in this way and I wanted to reproduce the recipe.
Of course, they can also be eaten with a piece of meat, chicken or beef.

  • 2 large eggplants
  • 2 eggs
  • biscuit
  • salt
  • Parmesan
  • mozzarella
  • Sos marinara:
  • 3 tablespoons olive oil / sunflower
  • 1 clove garlic
  • a pinch of salt
  • pepper
  • an oregano powder
  • a few green parsley leaves
  • 500 ml thicker tomato juice (or tomato puree)
  • 1/2 cup white wine (optional)

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Eggplant with parmesan:

It is quite a simple recipe and quite dietetic. I did not fry the eggplant at all because they have a sponge consistency and absorb a lot of oil. Of course, if you like them fried more, you can fry them, I made them as follows:

  • Peel the eggplant, slice them (about 1 cm thick) then add salt and leave for about 20 minutes. let bitterness come out of them.

  • We then wash them, and wipe them with a paper towel to absorb all the water.

  • We prepare two bowls, one with beaten eggs (in which we put a pinch of salt) and one with breadcrumbs mixed with parmesan (2 tablespoons)

  • We put the eggplant in the egg, then in the breadcrumbs mixed with Parmesan cheese, then we bake them in a tray lined with baking paper for approx. 30 minutes until lightly browned.

  • Sos marinara:

  • In a saucepan put 3 tablespoons of olive oil and a clove of crushed garlic. Let the garlic fry a little, then pour the tomato juice, season with salt, pepper and oregano to taste and let it boil for about 5 minutes. Then add the wine and let it boil for another 5 minutes.

  • At the end add the finely chopped green parsley.

  • Put a few slices of eggplant, a few tablespoons of sauce on a plate and grate the mozzarella on top. Heat the mozzarella to melt in the microwave and serve.

If you don't like microwaves, put the eggplant in a yenna bowl and pour the sauce over them and put them in the oven for 10 minutes together with the grated mozzarella.

They are super delicious!

Good appetite!

Eggplant with parmesan

Finely chop the onions into cubes and grind the garlic. Coarsely chop the basil and rosemary. Divide the oregano and thyme. Cut eggplant slices lengthwise.

In a large saucepan, heat some olive oil and fry the onion and garlic over medium heat for about 5-7 minutes. until they become glassy. Add the tomato paste and fry for another 1-2 minutes.

Add the tomatoes to a saucepan and simmer.

Add salt, pepper, oregano, thyme and rosemary to the tomato sauce. Let it boil for about 10-15 minutes.

In a frying pan, heat some olive oil over medium heat. Fry the eggplant slices for about 2-3 minutes. on each side. Then set them aside.

Cut the mozzarella slices about the thickness of the eggplant slices.

In a pan, create two separate layers of eggplant, mozzarella and tomato sauce.

Preheat the oven to 180 ° C. Sprinkle basil and Parmesan on top. Put the composition in the oven for about 20-25 minutes until it turns golden to brown. Garnish with fresh basil leaves and enjoy the hot dish!

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Eggplant stuffed with meat

Not only peppers go well with meat, but also eggplant. A famous combination that can be found in many international cuisines (Greek, Turkish, etc.) cannot be missing from our menu, due to its rich and consistent taste.

  • 1 medium eggplant, salt, olive oil
  • 300 g minced meat (I used beef mix with pork)
  • olive oil
  • 1 small onion
  • 1 red
  • garlic
  • 1 or
  • grated cheese or parmesan

Eggplant to wash and cut in half lengthwise. With the tip of the knife, cut the surface in the form of diamonds, carefully, without cutting the peel. Grease the eggplant halves with olive oil and sprinkle with oregano and a pinch of salt. Loosen the cuts a little, to get inside.

After seasoning, the eggplant halves are placed with the section down on a tray, which is placed in the oven heated to 200 degrees C, for about 25 minutes.

In a frying pan, lightly fry the chopped onion in olive oil, then the meat, stirring, until it changes color. Add the peeled and diced tomatoes and keep on the fire for about 5 minutes. Put the chopped garlic, then turn off the heat. After the composition cools down a bit, add the egg.

The baked eggplants are turned upside down, the baked part is pressed a little, to form a hollow. Distribute the meat filling over the eggplant. Sprinkle with grated cheese or parmesan and bake for 10-15 minutes.

TOTAL: 915 grams, 1354.3 calories, 75.9 protein, 103.1 fat, 28.4 carbohydrates, 14.6 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.

Milanese eggplant with tomato spaghetti

Crispy and creamy Milanese eggplant with Parmesan cheese, accompanied by spaghetti in tomato sauce. An authentic and homemade aroma that will transport you to the heart of Italy.

  • Irene Arcas
  • Cuisine: Italian
  • Recipe type: pasta
  • Gates: 4
  • Cooking time: 45M
  • Total time: 45M


  • 1 large eggplant
  • 6 tablespoons breadcrumbs (a little more is needed)
  • 2 tablespoons dried oregano
  • 1/2 teaspoon salt
  • grated parmesan (it is best to shave it on the spot)
  • olive oil to brown them
  • 1 egg XL or 2 sizes M eggs
  • 1 box of good quality chopped tomatoes (400 g)
  • Garlic cloves 1
  • a handful of fresh basil leaves
  • 2 teaspoons sugar
  • 1 teaspoon level salt
  • freshly ground black pepper to taste
  • 25 g of olive oil
  • 150 g spaghetti
  • salt water to cook spaghetti


Milanese eggplant

Cut the eggplant into slices slightly smaller than 1 finger thick. Add salt on both sides and let them rest for 30 minutes (so they will lose their bitterness).

We dry them well with kitchen paper.

In a deep plate, mix the breadcrumbs with oregano. And in another deep plate the egg.

We may need some more breadcrumbs or eggs, but we'll put it on when we're done. Thus, we do not spend more than the account, if it is not necessary later. It all depends on the size of the eggplant and the egg.

Preheat the oven to 160º.

Cover the eggplant in egg and then in breadcrumbs.

In a pan with a little oil (a little more than grilled but not as much as fried) brown them on both sides over medium heat for a few 2-3 minutes on each side. Remove the oil from the pan and set aside without washing (because then we will mix the spaghetti with the sauce there).

We leave them on a baking tray. And on top we put grated Parmesan cheese. I like to scrape it at this time, it is fresher and more fragrant, but if you do not have a grater or prefer to buy it already shaved, there is no problem. Reserve like this while preparing the second part of the recipe: our delicious spaghetti pomodoro.

Spaghetti with tomato sauce

Put a large pot with 1 liter of water and 1 teaspoon of salt to boil. Meanwhile, prepare the tomato sauce.

Put the garlic and oil in the thermomix glass and crush 5 seconds, speed 7. We lower the remains to the blades. I don't care 3 minutes, temperature 120º, spoon speed.

Put the eggplant in the oven and cook 170º about 12 minutes. We keep it inside with the oven off. Be careful not to burn.

While the eggplant is cooking in the oven, continue with the tomato sauce. Add tomatoes, salt, sugar and pepper. Add the chopped basil with your hands. We leave the glass tilted so that the water evaporates and we program 15 minutes, temperature 120º, spoon speed.

While the sauce is cooking, cook the spaghetti for the time indicated on the package so that it remains al dente (about 10-12 minutes). Do not take them out of the pot or drain them.

We cleaned the pan in which we had cooked the eggplant with a little kitchen paper to remove the remaining breadcrumbs.

Put the tomato sauce in the pan and heat over medium heat. Once the spaghetti is finished, take them directly with tongs (without draining them much) and pour them over the tomato sauce. Mix well. Add 4 tablespoons of broth from the cooking spaghetti to the pan and stir to release the sauce and make it more creamy. Cook for 1 minute and serve.

Divide the spaghetti into 4 plates, put 2-3 slices of eggplant on each plate. Sprinkle more freshly grated Parmesan cheese and a drizzle of olive oil.

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Full article: Thermorecetas »Thermomix recipes» Rice and pasta »Milanese eggplant with spaghetti pomodoro

Eggplant recipe with mozzarella and parmesan

700 grams of eggplant
250 grams of mozzarella
250 grams of tomato broth
six tablespoons of grated Parmesan cheese
dried / green basil
oil t

  • Eggplant preparation with mozzarella and parmesan
  1. We peel the eggplants and cut them into rounds, which we then put in a pot with water and salt and leave them for at least an hour to remove the bitterness.
  2. Drain the eggplants from the water, drain them well or wipe them with an absorbent towel and fry them in a non-stick pan greased with a little oil.
  3. After we have finished frying all the eggplants, we prepare a dish in which we will put the eggplant with mozzarella and parmesan in the oven.
  4. We cut mozzarella into slices of the right size
  5. Grease the bowl with a little oil and start to put a layer of eggplant, a layer of mozzarella and then add parmesan and broth. Sprinkle a little dried basil and then repeat the operation until we finish placing all the eggplant and mozzarella slices. Sprinkle Parmesan cheese, tomato broth and a little basil on top
  6. Put the dish in the oven for about 30 minutes at medium temperature (190 degrees). It's ready when you notice that the mozzarella has melted and dropped from the juice left by the broth.
  7. Serve hot as the main course

Have a good appetite!

Bulgur with eggplant and parmesan

Preheat the oven to 220C and prepare a large baking tray lined with paper.

Beat the egg whites and in a separate bowl mix the breadcrumbs, parmesan, oregano and salt.

Cut the eggplant into 6 rounds, roll them in beaten egg whites and then mix with breadcrumbs. Place them on paper in the tray. Put them in the oven for about 25 minutes, until the eggplant softens and browns nicely.

Meanwhile, bring the chicken soup to a boil, and when it boils, add the bulgur. Turn off the heat, cover with a lid and leave for 30 minutes.

Put the tomatoes, tomato sauce, garlic and 8 basil leaves in a blender and pass them to get a sauce. Boil it over medium heat for 8-10 minutes until it thickens.

Remove the eggplant from the oven and put tomato sauce on top, sprinkle with mozzarella. Place 6 slices of eggplant on top of each other and bake for a few more minutes until the mozzarella softens.

Meanwhile, chop the rest of the basil and mix the bulgur with the pine seeds. Serve the eggplant slices dressed in parmesan and mozzarella with bulgur and a few basil leaves.

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Eggplant with parmesan or eggplant alla parmigiana

Eggplant with parmesan or melanaze alla parmigiana is a traditional Italian recipe with a combination of simple flavors that is great. If you like eggplant, then you must try the recipe for eggplant with parmesan or eggplant parmesan.

Italian cuisine is full of flavor and the most mundane ingredients are enhanced using simple flavors. The eggplant recipe with parmesan or eggplant alla parmigiana is a good example. With just a few ingredients (eggplant, tomato sauce, mozzarella, parmesan, fresh basil) we get a delicious lunch or a delicious dinner. It prepares quickly and is not complicated at all. I invite you to try this recipe for alla parmigiana eggplant or eggplant with parmesan!

Eggplant ingredients with parmesan or eggplant alla parmigiana:

  • 2 eggplants
  • a green onion
  • 2 smaller or larger garlic cloves
  • 400 g of tomato sauce
  • 125 g fresh mozzarella
  • 100 g parmesan
  • dried oregano
  • Salt and pepper
  • Fresh basil.

Parmesan eggplant or parmesan eggplant video recipe:

Prepare eggplant with parmesan - parmesan aubergines:

Wash the eggplant and green onions well. Cut the eggplant lengthwise and sprinkle salt on them. Cut the green onion into rounds and the diced garlic.

Heat the grill pan over medium heat, add olive oil, then 5-6 eggplant slices. Bake them for about 3-4 minutes on each side, or until we get the specific grill lines. While the eggplant is being prepared, we will also take care of the tomato sauce.

In a large pan put 3 tablespoons of olive oil, green onions, garlic, let them harden over medium heat for about 5 minutes, or until lightly browned. Then add a little salt and pepper, tomato sauce, water, oregano, salt and pepper to taste. Let the sauce simmer for about 15 minutes, stirring occasionally. In the meantime, the eggplants are also made. Finally, when the sauce is ready, add fresh basil.

In a deep pan, suitable for baking, put 3-4 tablespoons of tomato sauce and spread on the bottom of the pan. Continue with a layer of eggplant. Grease the eggplant slices with a thin layer of tomato sauce, then sprinkle with grated Parmesan cheese. Continue with a layer of eggplant, distribute all the remaining tomato sauce. Add sliced ​​or broken mozzarella, then grated Parmesan cheese and fresh basil.

Put in the preheated oven at 200 degrees for 30 minutes.

Complexity Preparation time Nr. servings
low one hour
4 servings

Good appetite!

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Eggplant possibly parmesan

First, the recipe. At the Mediterranean base, in itself just extraordinarily good on a summer day.
You will need: 3 eggplants, a small stick or two balls of mozzarella, a bowl of grated matured cheese, ideally parmesan, pecorino that looks somewhat and is more accessible or even harsher cheese, 300 ml tomato puree, 2- 3 cloves of garlic, a handful of basil leaves.

Put 2 tablespoons of olive oil, garlic and 4 finely chopped basil leaves in a pan. Allow them to simmer for 3 minutes over medium heat. Add the tomato puree and simmer together for 10 minutes, not forgetting to season lightly with salt, pepper and a teaspoon of sugar.

Peel a squash, grate it and slice it. Salt them and let them drain for at least 10 minutes. Dab them with a napkin and fry them in a drop of oil on each side until they turn brown. Remove them from the wipes to remove excess oil.

In an oven dish no larger than 40 cm long, a Jena pot is ideal, start the construction of the small building. Spread a layer of tomato sauce on the base. Place the eggplant slices so that they cover the entire surface, season with salt and pepper. On top, slices of mozzarella, grated Parmesan cheese and basil leaves, again tomato sauce and so on until you get at least 3 layers of eggplant. The last layer should be mozzarella.

Bake for 30 minutes at 200 degrees Celsius.
Serve with a very good bread.

I believe that, beyond the obvious and undeniable need for anyone to preserve traditional recipes, in an open-ended society, it is also important to know, at least broadly, the cuisines of other nations. The majority Romanian consumer is, indeed, like the French, Italian, Spanish and of any other ethnicity, traditionalist. He will naturally consume at the daily table what was put on the table from his childhood, and he does well. The human organism is, and this truth no longer has an empirical character, adapted also from the point of view of food, to the space in which it has developed. Moreover, some research shows that this conditioning is not only national or paideumale, ie dependent on relief conditions, but even local, the consumption of foods exposed to the same common environment with the human element being more beneficial to good digestion and health. Obviously, this equation does not include pollution.
However, culturally speaking, it is pleasant and interesting to know a number of dishes from our immediate horizon, not only to intuit features of that civilization, but especially to vary, within the limits and edge of their own taste, the pleasant moment. of the table.
Beyond absolutely specific products, the kitchens of European countries resemble in the case of similar environmental conditions, the seaside countries having similar dishes to the identity, the mountainous areas sharing at distances of thousands of kilometers the pleasure of smoked meats and a little fat, and vegetable-friendly plains offering the same good oil mixture with vegetables, cheese and poultry.
The space of such an article does not allow the development of these ideas, but it wants an extremely small final argument and invitation to cook an incredibly fragrant, simple and friendly dish, originally from southern Italy, but so peasant that it is incapable. of chauvinistic speculations.

Eggplant with parmesan & # 8211 suitable for diet

& Icirc & # 539i need for creamy bechamel sauce: 1/2 onion & # 259 medium t & # 259iat & # 259 & icircn pieces & # 259 & # 539i, 240 ml water & # 259, 150 g of white beans & # 259 berries, g & # 259tit & # 259 or from canned # 259, c & # 259lit & # 259 & # 537i spurs & # 259 170 g br & acircnz & # 259 hard tofu, s & # 259rac & # 259 & icircn gr & # 259simi 1 tablespoon & # 259 nutrient flakes & # 539ionali of yeast 1 tablespoon & # 539 & # 259 / 4 tbsp & # 539 & # 259 dried garlic cloves

& Icirc & # 539i you need for eggplant with parmesan: 1.5 kg eggplant cut into thin slices with a thickness of 5 mm, 75 g dry fine breadcrumbs, 700 ml creamy bechamel sauce, 8 tablespoons vegetable parmesan

Prepare the sauce: Boil the onion with 240 ml of water in a medium, covered pot for 10 minutes. Put the onion in a blender or in a food processor and mix it with the other ingredients and mix until smooth. The sauce can be frozen in a covered dish and stored for a while. Prepare the eggplant: Preheat the oven to 160 degrees Celsius, 3rd step in the oven. Place half of the eggplant on the bottom of a round non-stick pan with a diameter of 23 cm or on a baking tray with baking paper and place half of the breadcrumbs on top. . Add half of the tomato sauce, bechamel sauce and vegetable parmesan. Repeat the same procedure with the remaining ingredients. Bake for 20 minutes or bake until browned on the surface. It is a variant of a recipe adapted to modern tastes, with sauce & bdquobechamel & rdquo & # 537 and vegetable parmesan. & Icircncerca & # 539i-o & # 537i ve & # 539i avea o surpriz & # 259 pl & # 259cut & # 259.

This recipe is suitable for people who are on a diet.

Eggplant with tomatoes and parmesan - a terribly tasty entree

It's eggplant time. All of Romania smells of ripe eggplant, only good for making salad or zacusca. Admittedly, the aroma of eggplant mousse comes less often, but, unfortunately for such a good vegetable, other dishes are not very popular here. Let's prepare a recipe, an entree, which will convince even the most demanding tastes that there are other solutions.

Many of us cook grilled pumpkin with mujdei and parsley. Correct? Correct! A great thing, which can be an entree and a side dish, next to a piece of juicy meat. But what about eggplant? How many eggplants did you make for the entree, beyond the onion salad? And it's so simple.

First of all we need an eggplant or two. Washed well from the ground, cut into salty slices. So, we take the water out of them, which leaves the bitter taste but also the spiciness. After it is slightly dehydrated, we cut the rounds as often as possible with the knife. Why? We will spread it with a sauce rich in flavors and aromas. Garlic - two or three well-crushed puppies, salt, pepper, paprika and basil, mixed with extra-virgin olive oil.

Grease the eggplant with the flavored oil, and then divide the thickness evenly and spread it over the entire surface of the slices. It's baking time, so for the next 15 minutes, while the eggplant stays in the oven, we tense our muscles to grate the cheese, any kind of cheese we have in the house, be it mozzarella, cheese or parmesan.

So after 15 minutes, cover the eggplant slices with tomato slices and then with plenty of cheese. Another 15 minutes in the oven are ideal for our eggplant with tomatoes and cheese, with flavors handcuffed with garlic and basil to be perfect.

If you want - a little green when you put them on the plate. and these are our eggplants that you will surely fall in love with. When did you decide to try them?

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Paul Dan

Why are we looking for something delicious when it comes to food? It's not fair to answer a question, but why should we eat? We are in 2019 and for hundreds of years we have not eaten just to live. We eat to please our senses - the eye to admire what is on the plate, the nose to smell the smell, the taste buds to be ecstatic with the taste, and, as a summum, the brain to bring us that full satisfaction of the meal.

I found in Pipera's corporate canteens, and not only, that many, accustomed to matches and cheefs and many French fries, do not know (or know, but do not care) that a roasted chicken in a cauldron of roses and bone, well bathed in mujdei, it is much tastier and healthier than an industrially prepared one. What's better than a grilled carp compared to some fishfingers or squid rounds?

For all those who either do not know the true taste of Romanian products, or want to diversify and, why not, try new ideas, I will present here the secrets of Romanian cuisine.