Eggplant Parmigiana with Sauce and Cheeses

Introduction

History

Eggplant Parmigiana, also known as Eggplant Parmesan, is believed to have originated in Southern Italy. It is a popular dish in Italian-American cuisine and has become a staple in many households around the world.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

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

- Broiling the eggplant before baking helps to remove excess moisture and gives it a nice texture.

- Letting the dish rest before serving allows the flavors to meld together and makes for a better tasting dish.

Serving Suggestions

Eggplant Parmigiana can be served with a side of pasta, a green salad, or crusty bread.

Cooking Techniques

Broiling the eggplant before baking helps to remove excess moisture and gives it a nice texture.

Ingredient Substitutions

You can use gluten-free breadcrumbs or almond flour instead of regular breadcrumbs for a gluten-free version of this dish.

Make Ahead Tips

You can assemble the Eggplant Parmigiana ahead of time and refrigerate it until ready to bake.

Presentation Ideas

Garnish the dish with fresh basil leaves or chopped parsley for a pop of color.

Pairing Recommendations

Eggplant Parmigiana pairs well with a glass of red wine, such as Chianti or Merlot.

Storage and Reheating Instructions

Leftover Eggplant Parmigiana can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Each serving of Eggplant Parmigiana contains approximately 300 calories.

Carbohydrates

Each serving of Eggplant Parmigiana contains approximately 25 grams of carbohydrates.

Fats

Each serving of Eggplant Parmigiana contains approximately 15 grams of fat.

Proteins

Each serving of Eggplant Parmigiana contains approximately 20 grams of protein.

Vitamins and minerals

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

Alergens

This recipe contains dairy (cheese) and gluten (if using store-bought marinara sauce), which may be allergens for some individuals.

Summary

Eggplant Parmigiana is a balanced meal that provides a good amount of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Eggplant Parmigiana is a delicious and comforting dish that is perfect for a cozy night in. With layers of eggplant, marinara sauce, and cheese, it is a satisfying meal that is sure to please your taste buds.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Eggplant Parmigiana with Sauce and Cheeses. It was many years ago, when I was just a young girl living in the bustling city of Naples, Italy. My mother, Nonna Maria, was a wonderful cook and she passed down her love of food and recipes to me.

One day, as I was meandering through the busy streets of Naples, I stumbled upon a small, charming trattoria tucked away in a narrow alley. The smell of garlic and tomatoes wafted through the air, drawing me in like a moth to a flame. I couldn't resist peeking in through the open doorway and seeing the chefs bustling about in the kitchen, creating delicious dishes with skill and precision.

I mustered up the courage to walk inside and was greeted warmly by the owner, a kind-hearted man named Giovanni. He welcomed me with open arms and invited me to sit at a cozy table near the kitchen, where I could watch the chefs at work. As I sipped on a glass of Chianti, I marveled at the sights and sounds of the bustling trattoria.

One dish in particular caught my eye - a steaming hot plate of Eggplant Parmigiana with Sauce and Cheeses. It was a work of art, with layers of thinly sliced eggplant, rich tomato sauce, and gooey melted cheeses. I had never tasted anything like it before and I knew I had to learn how to make it myself.

I mustered up the courage to approach Giovanni and ask him for the recipe. To my surprise, he was more than happy to share his secrets with me. He took me under his wing and taught me how to select the perfect eggplants, how to slice them just right, and how to make the most delectable tomato sauce from scratch.

For weeks, I apprenticed in Giovanni's kitchen, learning the ins and outs of making Eggplant Parmigiana with Sauce and Cheeses. I watched as the chefs worked their magic, layering the eggplant slices, spooning on the tomato sauce, and sprinkling on generous amounts of mozzarella and Parmesan cheeses. I took notes, asked questions, and practiced my skills until I could replicate the dish with perfection.

Finally, the day came when Giovanni deemed me ready to make Eggplant Parmigiana with Sauce and Cheeses on my own. I was nervous but excited as I gathered the ingredients and set to work in my own kitchen. The familiar smells of garlic and tomatoes filled the air, transporting me back to that fateful day in Giovanni's trattoria.

As I carefully layered the eggplant slices, spooned on the tomato sauce, and sprinkled on the cheeses, I felt a sense of pride and accomplishment wash over me. I had mastered the art of making Eggplant Parmigiana with Sauce and Cheeses, thanks to the kindness and generosity of Giovanni.

From that day on, Eggplant Parmigiana with Sauce and Cheeses became a staple in my cooking repertoire. I made it for family gatherings, dinner parties, and quiet nights at home. Each time I served the dish, it brought smiles to the faces of my loved ones and filled their bellies with warmth and comfort.

As the years passed and I grew older, I continued to make Eggplant Parmigiana with Sauce and Cheeses, passing down the recipe to my own children and grandchildren. It became a cherished family tradition, a reminder of my time in Naples and the wonderful people who had taught me so much about food and cooking.

And now, as I sit here at my kitchen table, surrounded by the sounds of sizzling pans and bubbling sauces, I can't help but feel grateful for the journey that led me to this recipe. It may have started with a chance encounter in a trattoria in Naples, but it has blossomed into a lifelong passion for cooking and sharing delicious meals with the ones I love.

So the next time you find yourself craving a hearty and satisfying dish, why not give Eggplant Parmigiana with Sauce and Cheeses a try? I promise you won't be disappointed. Just remember to slice the eggplants just right, spoon on the tomato sauce with care, and sprinkle on plenty of cheeses. And most importantly, cook with love and passion, just like Nonna Maria taught me all those years ago. Buon appetito!

Categories

| Casserole Recipes | Cathy's Recipes | Eggplant Recipes | Italian Recipes | Mozzarella Recipes | Vegetarian Main Dish Recipes |

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