Choose the print layout
Shopping ListRecipe: Melanzane alla Parmigiana (Eggplant Parmesan)
Ingredients for 4 people
Select what you need and print your shopping list!
- 1 pound eggplant
- 7 tablespoons butter
- 5 tablespoons extra virgin olive oil
- 1 yellow onion chopped
- 3 1/2 ounces tomato sauce
- Salt and black pepper to taste
- 1/2 cup vegetable broth
- 1 cup + 2 tablespoons Parmigiano Reggiano cheese
Le Ricette
Melanzane alla Parmigiana (Eggplant Parmesan)
di Academia Barilla
PREPARATION TIME
90 min
90 min
DIFFICULTY
Easy
Easy
TYPE
Side dish
Side dish
Tags
Ingredients for 4 people
1 pound eggplant
7 tablespoons butter
5 tablespoons extra virgin olive oil
1 yellow onion chopped
3 1/2 ounces tomato sauce
Salt and black pepper to taste
1/2 cup vegetable broth
1 cup + 2 tablespoons Parmigiano Reggiano cheese
Ingredients
Parmigiano-Reggiano DOP
Parmigiano-Reggiano is a classic Italian cheese known throughout the world for its signature flavor and texture.
Parmigiano-Reggiano is a classic Italian cheese known throughout the world for its signature flavor and texture.
Preparation 30 minutes preparation + 60 minutes cooking
Choose nice, firm eggplant for this preparation. Cut lengthwise in 1/8 inch slices. Boil in plenty of water for 5 minutes. Drain well and pat both sides dry with a cotton or linen dish cloth.
Heat olive oil and butter in a medium-sized sauce pan over medium heat. Sauté chopped onion until slightly golden, add tomato sauce and eggplant.
Cook for 30 minutes, stirring occasionally and adding broth, if necessary, until eggplant is soft and completely cooked. Sprinkle with grated Parmigiano Reggiano. Serve immediately or at room temperature.
Prodotti tipici (1)
Let us inspire you
