Parma Eggplant by Sophia Loren

Category: Vegetable and fruit dishes
Kitchen: italian
Parma Eggplant by Sophia Loren

Ingredients

Eggplant 1 kg
Salt taste
Vegetable oil
Lemon juice
Mozzarella 250 g
Parmesan grated 100 g
For the sauce:
Ripe juicy tomatoes 500 g
Basil green 1 bundle
Salt taste
Ground black pepper taste

Cooking method

  • Parma eggplant is one of the favorite dishes of Sophia Loren, who, like a true Italian, cooks well and even published her own cookbook, where this recipe takes pride of place.
  • In the recipe presented to you, there is some gag, which, for my taste, has simplified the preparation without deteriorating the dish. I'll tell you where it is.
  • Parma Eggplant by Sophia LorenCut the eggplant into long thin slices. I cut into slices about 1cm thick. And one more thing - I always peel eggplants, the skin interferes with me. In the original recipe, the eggplant is unpeeled.
  • Parma Eggplant by Sophia LorenFry the eggplants. This is where discrepancies begin. The source of the recipe suggests soaking the eggplants in salted cold water for 30 minutes, then dry, roll in flour and fry in oil. I did so - it is very dreary and there is a lot of oil. So now I'm doing it differently. I sprinkle the sliced ​​eggplants with lemon juice and olive oil, rub with salt and either bake in the oven for 50 minutes at 200 degrees, or fry in a princess chain for 10 minutes from cold, turn over and another 5 minutes. Portion is just two Princesses.
  • Parma Eggplant by Sophia LorenCooking the sauce. Remove the skin from tomatoes by placing them in boiling water for 30 seconds and then in cold water. Cut them into small cubes or grate them on a coarse grater. Grind the basil leaves.
  • Parma Eggplant by Sophia LorenPlace the tomatoes and basil in a saucepan, add salt and pepper to taste and simmer in their own juice without fat until a smooth sauce is obtained. I never get a smooth sauce, so I just simmer over medium heat, uncovered, for about 15 minutes.
  • Parma Eggplant by Sophia LorenGrease a baking dish with oil, pour a little sauce on the bottom.
  • Parma Eggplant by Sophia LorenStack a row of eggplant strips
  • Parma Eggplant by Sophia LorenCover them with thinly sliced ​​(well, as much as possible) mozzarella slices.
  • Parma Eggplant by Sophia LorenDrizzle with sauce, sprinkle with grated Parmesan. Alternate layers until you run out of food.
  • Parma Eggplant by Sophia LorenLast layer: eggplant, sauce, grated cheese.
  • Parma Eggplant by Sophia LorenPlace in an oven preheated to 170-180 degrees and bake for about 30 minutes

The dish is designed for

8-10 servings

Time for preparing:

1 hour

Cooking program:

Stove, oven

Note

My youngest son loves this dish very much, so during the season I often cook it, despite the high cost of Italian cheeses. By the way, as an import substitution, mozzarella can be replaced with some brine cheese, for example, suluguni, and instead of parmesan, you can take any hard cheese. And replace green basil with purple. You will get a dish with a Georgian accent, which, by the way, is not bad at all. Just watch out for the salt - mozzarella is almost bland, unlike the same suluguni.
Thank you very much, Nagira, for the idea of ​​baking eggplant, you see, I use it with success.If anyone is interested, see here:
Parma Eggplant by Sophia LorenEggplant, pepper and mozzarella terrine
(Nagira)

The only thing is that I stopped adding any spices to eggplants. In the presence of the bright, victorious aroma of basil, they are completely lost. Well, at least for my taste. For the same reason, I do not add onions and garlic to the sauce, as it is recommended for the recipe of the same name in other sources.
The source of the recipe is a series of Cuisine of the peoples of the world from Komsomolskaya Pravda, volume 2 "Italian cuisine". From the same place and the passage about Sophia Loren.
Bon Appetit!

Mikhaska
Brightwing! This is very! Delicious! I love Parmigiana in any version!
Kara
This is indeed
Parma Eggplant by Sophia LorenParmigiana di melanzane
(Kara)


And yes, if you pre-fry it, it turns out tastier
Mikhaska
Irish! You still have eggs there ... Ah, I have a recipe for Parmigiana di Melanzane with minced meat. There, as it turned out, there are a lot of options. Depending on the fantasy of the hostess.
Kara
Irish, so this is so, but the recipe I exhibited is 100% authentic Italian (read there in the description) With minced meat - this is not Parmigiana di Melanzane at all And eggs are for an appetizing crust, which does not affect the taste of the main recipe in any way. no eggs
SvetaI
Girls, Irishki, thanks for stopping by!
Quote: Kara
This is indeed
Parmigiana di melanzane
(Kara)
Yes, the recipes are very close. I knew that this is a well-known recipe and was very surprised that I did not find it on our forum. But I didn't think to look at Parmigiana's word
But still, there is a slight difference, so let this option exist, suddenly it will find its admirers.
And to argue about authenticity, in my opinion, is pointless. After all, just imagine, an Italian will come to us and we will start teaching him to cook cabbage soup. We will show him a hundred options and all are absolutely authentic.
Quote: Kara
if you pre-fry it, it tastes better
Honestly, I don't know, maybe I'm doing something wrong, but when frying, these mean eggplants always drink so much oil that put them on a napkin, don't put them - it still turns out very greasy. And cheese is also a rather fatty product.
In general, in the princess I liked most of all - and there is a little butter and is fried until blush.

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