Eggplant Parmesan

Swiss Eggplant Parmesan Recipe - Vegetarian Delight

Region / culture: Switzerland | Preparation time: 30 minutes | Cooking time: 35 minutes | Servings: 6 |

Vegetarian diet

Introduction

Eggplant Parmesan is a classic Italian dish that features layers of fried eggplant slices, tomato sauce, and cheese. It is a delicious and comforting meal that is perfect for a cozy night in.

History

Eggplant Parmesan, also known as Melanzane alla Parmigiana, is believed to have originated in Southern Italy. The dish is thought to have been created in the region of Campania, where eggplants are a popular ingredient in many dishes. Over time, Eggplant Parmesan has become a beloved dish in Italian cuisine and is enjoyed by people all over the world.

Ingredients

1 medium eggplant
2 green peppers, chopped
1 cup breadcrumbs
2 onions, chopped
0.5 cup parmesan cheese
0.25 tsp thyme
2 tbsp chopped parsley
2 tbsp oil
1 tsp salt
1 tsp oregano
0.13 tsp pepper
3 tbsp tomato paste
1 clove garlic, minced
3 tsp cloves, ground
4 cup grated swiss or parmesan cheese
4 tomatoes, chopped

How to prepare

Preheat the oven to 375° F.
Slice the eggplant into 0.5" thick slices.
Completely cover the eggplant with hot water and let it stand for 5 minutes. Then, dry the slices.
In a frying pan, heat 0.33 cup of oil and fry the eggplant slices until they are lightly browned.
Sprinkle the fried eggplant slices with salt and pepper, and place them on the bottom of a 9"x13" baking pan.
In a blender, combine the next seven ingredients and blend until well mixed.
Sprinkle the mixture over the eggplant slices in the baking pan.
In a saucepan, combine the tomatoes, peppers, onions, oil, garlic, cloves, and tomato paste. Let the mixture simmer uncovered for about 20 minutes.
Spread the vegetable mixture on top of the crumb mixture and eggplant slices in the baking pan. Then, sprinkle with the remaining cheese.
Bake the dish for 10–15 minutes in the preheated oven.

Variations

Try using zucchini or squash in place of eggplant for a different twist.
Add ground meat or sausage to the tomato sauce for a heartier dish.
Experiment with different cheeses, such as mozzarella or ricotta.

Cooking Tips & Tricks

Make sure to slice the eggplant evenly to ensure even cooking.

- Salting the eggplant slices before frying helps to draw out excess moisture and bitterness.

- Be sure to use a good quality tomato sauce for the best flavor.

- Feel free to customize the dish with your favorite herbs and spices.

Serving Suggestions

Eggplant Parmesan is delicious served with a side of pasta or a green salad.

Cooking Techniques

Frying the eggplant slices before assembling the dish helps to give them a crispy texture.

- Layering the ingredients in a baking dish and baking them together allows the flavors to meld.

Ingredient Substitutions

Use gluten-free breadcrumbs for a gluten-free version of the dish.

- Substitute vegan cheese for a dairy-free version of Eggplant Parmesan.

Make Ahead Tips

Eggplant Parmesan can be assembled ahead of time and refrigerated until ready to bake. This makes it a great option for meal prep or entertaining.

Presentation Ideas

Serve Eggplant Parmesan in individual ramekins for a stylish presentation. Garnish with fresh herbs or a sprinkle of Parmesan cheese.

Pairing Recommendations

Eggplant Parmesan pairs well with a light red wine, such as a Chianti or Pinot Noir. A side of garlic bread or a simple green salad complements the dish nicely.

Storage and Reheating Instructions

Leftover Eggplant Parmesan can be stored in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for 15-20 minutes, or until heated through.

Nutrition Information

Calories per serving

Eggplant Parmesan typically contains around 300-400 calories per serving.

Carbohydrates

Eggplant Parmesan is a relatively low-carb dish, with around 20 grams of carbohydrates per serving.

Fats

Eggplant Parmesan is a moderately high-fat dish, with around 20 grams of fat per serving.

Proteins

Eggplant Parmesan is a moderate source of protein, with around 15 grams per serving.

Vitamins and minerals

Eggplant is a good source of vitamins and minerals, including vitamin C, vitamin K, and potassium.

Alergens

Eggplant Parmesan contains dairy (cheese) and gluten (breadcrumbs), so it may not be suitable for those with dairy or gluten allergies.

Summary

Eggplant Parmesan is a flavorful and satisfying dish that is relatively low in carbohydrates and moderate in fats and proteins. It is a good source of vitamins and minerals, but may not be suitable for those with dairy or gluten allergies.

Summary

Eggplant Parmesan is a delicious and comforting dish that is perfect for a cozy night in. With layers of fried eggplant, tomato sauce, and cheese, it is a satisfying meal that is sure to please. Customize the dish with your favorite herbs and spices, and enjoy this classic Italian dish with your family and friends.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Eggplant Parmesan. It was a warm summer day, and I was walking through the bustling streets of Italy, absorbing the sights and sounds of the vibrant country. I stumbled upon a quaint little trattoria tucked away in a narrow alleyway, and the aroma of garlic, tomatoes, and cheese wafted out from the open windows. Intrigued, I decided to step inside and see what delicious creations were being cooked up in the kitchen.

As I entered the cozy restaurant, I was greeted by the friendly faces of the chefs bustling about, flipping pans and stirring pots with a sense of purpose and passion. I took a seat at a small table near the window and watched as the chef prepared a dish that caught my eye - Eggplant Parmesan. The chef sliced the eggplant into thin rounds, dipped them in breadcrumbs, and fried them until they were golden brown and crispy. He then layered the fried eggplant with marinara sauce, mozzarella cheese, and Parmesan cheese before baking it in the oven until the cheese was melted and bubbly.

I couldn't resist ordering a plate of the Eggplant Parmesan for myself, and as I took my first bite, I was immediately transported to food heaven. The combination of the crispy eggplant, savory marinara sauce, and gooey cheese was a match made in culinary heaven. I knew right then and there that I had to learn how to make this dish for myself.

After finishing my meal, I approached the chef and asked him if he would be willing to share his recipe for Eggplant Parmesan with me. He smiled warmly and invited me into the kitchen, where he showed me step by step how to recreate the delicious dish. I watched intently as he sliced the eggplant, fried it to perfection, and assembled the layers of cheese and sauce with precision and care. I took notes diligently, making sure to capture every detail of the recipe so that I could make it at home.

Over the years, I have perfected my own version of Eggplant Parmesan, combining the traditional Italian flavors with my own personal touch. I have shared the recipe with friends and family, who have all raved about the dish and asked for seconds. Each time I make Eggplant Parmesan, I am reminded of that fateful day in Italy when I first discovered the recipe and the joy it has brought me ever since.

Now, whenever I make Eggplant Parmesan, I am transported back to that cozy trattoria in Italy, where the smell of garlic and tomatoes filled the air and the chefs worked their magic in the kitchen. I am grateful for the opportunity to learn such a delicious and comforting recipe, and I will continue to make it for years to come, passing down the tradition to future generations.

Eggplant Parmesan has become a staple in my cooking repertoire, a dish that never fails to impress and satisfy. It is a reminder of the joys of travel, the power of food to bring people together, and the beauty of learning new recipes from different cultures. I am thankful for the experience that led me to discover Eggplant Parmesan and for the memories it has created along the way.