Aubergine parmigiana recipe | Jamie Oliver recipes (2024)

FAQs

What do you eat with aubergine parmigiana? ›

Place the aubergine slices in a sturdy ovenproof pan. Brush lightly with oil, then sprinkle over ½ teaspoon of cinnamon and a little sea salt and black pepper. Cook for 15 to 20 minutes, or until softened and charred, adding the spring onions, garlic and cherry tomatoes halfway through.

It's all about the cheesy goodness of the ricotta, mozzarella and provolone. Add some sausage and meatballs for the meat lovers out there. Try to use fresh pasta and a good pasta sauce.

After leaving to cool completely, the dish can be covered and chilled for up two days or frozen for up to three months. Defrost fully before cooking. Heat the oven to 200C/180C fan/gas 6.

Do you have to peel eggplant before you cook it? The peel of an eggplant is completely edible. However, as the eggplant grows bigger and matures, the peel may become tough and bitter. People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled.

Which One is for You? Eggplant parmesan tends to be lighter on the stomach and is considered to be more healthy. Eggplant is also less expensive. Restaurants find that it is a much cheaper option for guests.

Soak eggplant slices or cubes in milk for about 30 minutes before cooking. The milk not only tempers the bitterness, but it actually makes for eggplant that is extra creamy, since the vegetable acts like a sponge and soaks up a good amount of milk in its flesh.

But if you want to jazz it up a bit, here are a few ideas: Thyme (my favourite, pictured below) – 1 tsp fresh thyme leaves sprinkled over. It goes so well with roasted eggplant, makes it taste almost buttery; Parsley, chives or green onions – for touch of freshness and colour (not so much flavour);

Aubergine or Eggplant

The British word for eggplant is aubergine, which has French, Catalan, and Arabic origins. Some say the less common white varieties of the typically purple plant led to the name used in the United States, but the terms are generally interchangeable regardless of color or shape.

Line a large baking sheet with a layer of paper towels and arrange eggplant in one layer over the paper towels. Sprinkle the tops of the eggplant with kosher salt and allow to sit and sweat out for 30 minutes. If you don't have time, just skip this step, but it does take some of the bitterness out of the eggplant.

Why is eggplant parmesan so high in calories? ›

Eggplant parmigiana, or eggplant parmesan, is an Italian food made from layers of deep-fried slices of eggplant, tomato sauce and mozzarella cheese. Although it's considered a vegetarian dish, eggplant parmesan is traditionally made with full-fat mozzarella and parmesan cheese, making it high in calories and fat.

Each serving contains approximately 262 calories, 2.2 g fat, 0 mg cholesterol, and 765 mg sodium.

From classics such garlic bread and bruschetta, to healthier options such as sauteed spinach and roasted brussel sprouts, there are so many options for what to serve with Eggplant Parmesan.

Eggplant Parmigiana (V) | Lunch & Dinner Menu | Olive Garden Italian Restaurant.

For the best results, you'll want to cook the eggplant before freezing.

The strong flavors in Parm compliment garden herbs, which can be tossed with fresh lemon juice, olive oil and sea salt for a simple salad. Try mixing fresh greens with fistfuls of basil, chives, thyme, parsley, and nasturtiums. Before dinner: sparkling wine.

The fiber, potassium, vitamin C, vitamin B-6, and antioxidants in eggplants all support heart health. A review published in 2019 suggested that eating foods containing certain flavonoids, including anthocyanins, helps reduce inflammatory markers that increase the risk of heart disease.

Eggplant Parmesan Wine Pairing

Those beg for acidic and juicy wines, so go-tos are going to be barbera, Montepulciano d'Abruzzo, nebbiolo, primitivo, and zinfandel. I selected a young Barbera d'Asti. Denise went for a Langhe Nebbiolo. Both have depth of flavor and good acidity – optimum for this recipe.

Modern eggplant has had bitterness nearly bred out of it, so many cooks have given up the practice. Salting the slices for eggplant Parmesan is not to prevent bitter flavors, but to season the eggplant itself and, at least in my experience, keep the eggplant from sucking up too much of the olive oil from frying.