There isn’t an official recipe for Italian Aubergine PARMIGIANA but many variations all tasty and delicious that are handed down in all families.
Today’s recipe is the classic Aubergine Parmigiana with fried aubergines that my grandmother, of Sicilian origins, has always prepared: the Aubergine PARMIGIANA Best Recipe!
A simple, authentic, tasty recipe: tomato sauce, mozzarella, basil and obviously fried aubergines.
The various layers are at the same time compact and soft, the fork sinks between the different textures, you can smell the basil and then as soon as you taste it, the irresistible fried aubergines and the stringy mozzarella conquer you.
It is not a diet dish but if you decide to eat it then you must for once not count the calories and fry the aubergines, because you could also cook them on the grill but it is not the same thing.
Like all the classics of Italian cuisine, there are hundreds of variations: with hard-boiled eggs, without tomatoes, and then all the versions prepared with other types of vegetables such as zucchini, potatoes, or squash.
This further demonstrates that it is a successful dish
Aubergine PARMIGIANA Grandma Recipe
Video recipe of the day
- Preparation time35 Minutes
- Cooking time1 Hour
- Serving4 PORTIONS
Compose aubergine parmigiana
Aubergine PARMIGIANA can be stored in the refrigerator for 2 – 3 days.
It can also be frozen both raw and cooked.
If you freeze the aubergines then you can put them in the oven without the need to defrost.
You can use both long and round eggplants.
It is important to cut the aubergines thin.
Covering the aubergines with salt allows you to eliminate the bitter taste typical of aubergines.
Instead of mozzarella you can use cheddar mild.
After Aubergine PARMIGIANA is cooked, it is best if it rests so it congeals slightly.