{"id":73814,"date":"2022-03-23T17:30:47","date_gmt":"2022-03-23T16:30:47","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=73814"},"modified":"2022-03-22T21:21:13","modified_gmt":"2022-03-22T20:21:13","slug":"eggplant-parmesan","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/eggplant-parmesan\/","title":{"rendered":"Eggplant Parmesan (One-Pan Parmigiana di Melanazane)"},"content":{"rendered":"

This eggplant parmesan recipe is a delicious one-pan dish that will satisfy the whole family. The aubergine is pan-fried in batches until golden and caramelised and then layered between a sweet, garlicky tomato sauce, toasted panko bread crumbs, fresh mozzarella and parmesan cheese. Finally it is baked in the oven to get the cheese all melty. Serve it on it own, with a green salad, alongside pasta, or with homemade garlic bread for a delicious and satisfying meal.<\/p>\n

One skillet recipe for Parmigiana di Melanzane<\/h2>\n

Traditionally, the Italian-American version of Parmigiana Di Melanzane<\/a> is made by breading the eggplant before frying it, whereby the Italian version does not. My version includes breading, but rather than coating the aubergine, I scatter toasted panko breadcrumbs<\/a> over the eggplant before layering it with cheese. It\u2019s just as easy as the Italian original, but has that added flavour the Italian-American version gets from breadcrumbs. Whatever version you prefer, if you are a fan of eggplant, then you\u2019ll love this recipe.<\/p>\n

This comforting dish makes a hearty side or can be served as a completely satisfying meatless main, together with a green salad and some crusty Italian bread.<\/p>\n

\"Schritte<\/a>
\n\"Eggplant<\/a><\/p>\n

Key ingredients for eggplant parmesan<\/h2>\n

Olive oil:<\/strong> Italians love to cook with olive oil. For this recipe, I try to go a little lighter on the oil by using a non-stick skillet, but it is still essential for getting the eggplant rounds golden brown.<\/p>\n

Eggplant:<\/strong> For best results choose smaller eggplants, as there are less seeds, less bitterness and less moisture. Choose ones that are smooth and shiny, with no dents.<\/p>\n

Tomato sauce:<\/strong> A simple tomato sauce made with store-bought passata with basil, as well as saut\u00e9ed onion, garlic, chili flakes, and cinnamon. Marinara sauce would also be a good option for this recipe.<\/p>\n

Panko breadcrumbs:<\/strong> Japanese style breadcrumbs called panko, are lightly toasted and layered with the eggplant for added texture and flavor.<\/p>\n

Mozzarella:<\/strong> You definitely want fresh mozzarella for this dish. As an alternative you could also use \u201cbocconcini\u201d buffalo mozzarella for a creamy and luscious tasting meal.<\/p>\n

Parmesan cheese:<\/strong> Eggplant parmesan wouldn\u2019t be complete without some freshly grated Parmesan to provide that nutty, rich umami flavor.<\/p>\n

Parsley:<\/strong> Adds freshness and a pop of color.<\/p>\n

\"Eggplant<\/a><\/p>\n

If you like this recipe, then try one of these aubergine recipes<\/h2>\n