Aubergine Parmigiana Recipe (2024)

FAQs

What do you eat with aubergine parmigiana? ›

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.

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.

The vegetable's skin is completely edible and tends to soften as it cooks, so in many recipes it's fine to leave the skin on. That said, I recommend peeling the eggplant for eggplant parmesan. As an eggplant grows larger, the skin can become tough and bitter — something that I prefer to avoid.

Parmigiana, known as Parmigiana di Melanzane or Melanzane alla Parmigiana, is a classic Italian dish made with thinly sliced, floured and fried eggplant layered with tomato sauce and cheese and baked in the oven. Parmigiana made with a filling of eggplant is the earliest and still unique Italian version.

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.

Milk is said to help draw out the bitterness in eggplant. Our recipe doesn't call for milk, but if you're worried that your eggplant will taste bitter, you can soak the slices in milk for 20 to 30 minutes. Drain and pat them dry before proceeding with the rest of the recipe.

Carefully rinse each piece of eggplant under cold water, making sure you remove all the salt.

And in the case of eggplant Parmesan, the most important factor is the flour dredge. Breading and frying the eggplant slices are part of the classic recipe, and if you skip this part, it can lead to soggy, mushy eggplant slices.

Does Olive Garden sell eggplant parmesan? ›

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

Parmesan Cheese in Italy

In the European Union, “parmesan” is accepted as a translation of Parmigiano-Reggiano. Within these countries, the two terms refer to the same cheese.

Make-Ahead Tips for Eggplant Parmesan

Bake the casserole the day before, cool it, then cover and refrigerate. To serve, bake it again at 350°F until hot in the center and bubbling at the edges. You can also freeze the baked casserole up to 3 months, defrost in the refrigerator, and then bake for serving.

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.

To me, the very best eggplant Parmesan is packed with silky layers of eggplant, a sweet and savory homemade tomato sauce, and enough melty cheese to get that quintessential cheese pull but not too much that it weighs the whole thing down. It should be decadent but not greasy, saucy but not soggy.

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.

Nutrition Facts

Breaded and fried eggplant packed in layers of oily cheese can make for a casserole with upwards of 300 calories and 20 grams of fat PER CUP (and we all eat more than a cup serving). And that's not counting the hefty portion of pasta that usually comes along side it.