Passata is excellent for making thick, smooth sauces. It’s readily available in Australian supermarkets nowadays, alongside pasta sauces. Tomato passata – Pureed, strained pure tomatoes, sometimes labelled “tomato puree” in the US ( here’s a photo of Mutti tomato passata sold at Walmart). Also, the Eggplant Parmigiana will be too sloppy and impossible to serve in (reasonably!) neat slices. It’s thicker than what you’d make for pasta, because if it’s too thin the water tends to bleed out from the sauce as the Eggplant Parmigiana cooks, resulting in a “split” sauce. The sauce for Eggplant Parmigiana is a classic Italian tomato sugo (“sauce” in Italian). Oil helps the slices cook and stay moist. Olive oil – For brushing before we bake them. Also, the eggplant is sliced about 3 times thicker than it is for Greek Moussaka, so we need more and This sounds like a lot, but we need them! Eggplant shrinks as it cooks, and we need enough to cover 3 layers of a full-size casserole dish. Eggplant slicesįirst up, here’s all you need for the eggplant slices:Įggplants / aubergines – We need 4 to 5 decent-sized eggplants for this recipe. Tomato sauce (sugo) – A semi-quick one that we simmer for 30 minutes to develop flavour, cook out the tomato and thicken it so it’s not watery andĮggplant slices for Eggplant Parmigiana Tomato Sauce for Eggplant Parmesan Each layer has cheese and fresh basil What you need to make Eggplant Parmigiana 1. As delicious as fried eggplant is, I guarantee you won’t miss the oil (but your hips will thank you for it!) Thin slices of eggplant – I opt to bake rather than the traditional method of deep frying in copious amounts of oil. Here are the three parts of Eggplant Parmigiana: But as one of the greatest vegetarian-low-carb dishes imaginable, it is worth every second! The three parts of Eggplant Parmigiana There are a few steps involved in making this dish. And with every bite, you get a mouthful of the juicy, soft eggplant layers. It’s dotted with addictive pops of fresh basil leaves like a great margherita pizza. It’s slick and bright with fresh tomato sauce. It oozes with cheesy goodness – molten mozzarella on top and the savoury hum of parmesan within. And what a comeback it is!!!Ī southern Italian classic, this is one of those incredible vegetarian dishes that’s so good, even card-carrying carnivores won’t pause for a moment to wonder, “Where’s the meat?” This is comfort food for everyone. If Moussaka is Greece’s answer to Italian Lasagna, then Eggplant Parmigiana is Italy’s comeback. This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Eggplant Parmigiana Called Parmigiana di Melanzane in Italian and known as Eggplant Parmesan in the US, it’s a low-carb dream come true! Think of Eggplant Parmigiana as a pasta-less vegetarian Lasagna, made with thin slices of eggplant instead of pasta, layered with tomato sauce, fresh basil and plenty of molten cheese.
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