Eggplant Aubergine And Ziti Parmesan Recipe Italianfoodcom Recipes

PASTA ALLA NORMA (EGGPLANT PASTA)

Steps:

• Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
• Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
• Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).
• Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.
• Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.
• Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.
• Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)
• Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.
• Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn't turn into complete mush!).
• Serve immediately, garnished with a good pinch of fresh basil and parmesan.

EGGPLANT-ZITI PARMESAN

Steps:

• Place the eggplant slices in a bowl, and sprinkle with salt. Let drain over a bowl in the refrigerator for at least an hour. I like to do this overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook for about 6 minutes, or until almost tender. It will cook the rest of the way in the oven. Drain. Mix together the ricotta cheese and eggs in a small bowl. Stir in half of the mozzarella cheese and Pecorino Romano cheese.
• Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish. Arrange layers of eggplant, cheese, ziti pasta, and more sauce all the way to the top of the pan. Top with remaining mozzarella cheese.
• Bake for 45 minutes in the preheated oven, until heated through and cheese is lightly browned.

ITALIAN BAKED EGGPLANT WITH PARMESAN (PARMIGIANA DI MELANZANE)

Steps:

• Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.
• Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.
• Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels.
• Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese.
• Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.

EGGPLANT PARMIGIANA (PARMIGIANA DI MELANZANE)

Steps:

• Preheat oven to 220°C / 430°F (200°C fan).
• Line three trays: Line three large trays with baking / parchment paper.
• Brush eggplant with oil: Brush eggplant slices on each side with oil.
• Bake 35 minutes: Arrange eggplant in a single layer on the trays and bake for about 35 - 45 mins or until browning and tender, turning the eggplant halfway. I put the trays on the top shelf, in the middle, then I put one tray on the floor of the oven. As each tray finishes, I remove the tray and move the others up.
• Cool: Remove from oven, leave on trays to cool.
• Sauté onions and garlic: Heat olive oil in a large skillet over medium-high heat. Sauté onions and garlic for 3 minutes until softened and just about to colour on the edges.
• Add remaining ingredients: Pour in the passata , canned tomatoes, water, oregano and sugar. Stir and bring to a simmer.
• Simmer 30 minutes: Simmer uncovered for about 30 - 40 minutes, stirring occasionally, until thickened, adding the basil stalks halfway through cooking (so they don't lose their flavour).
• The final consistency should be slightly thicker than a pasta sauce so it's spreadable and not leaching liquid, but not too pasty either. Add extra water a little at a time if required during cooking if it gets too thick. Remove the basil stalks and discard.
• Season: Stir in salt and pepper. (Remember, we get salt from the parmesan too, so no need to go overboard here)
• Reduce oven to 180°C / 350°F (160°C fan).
• Smear a little tomato sauce in the bottom of baking dish, 23 x 33cm / 9 x 13" (or thereabouts).
• Layer 1: Lay one third of the eggplant so it covers the base (some overlap is OK when layering eggplant). Spread 1/3 of the remaining sugo over eggplant. Drizzle with a little olive oil. Sprinkle with 1/3 of the parmesan, and 1/3 of basil leaves.
• Layer 2: Repeat another 1/3 each of eggplant, tomato sauce, olive oil, basil and parmesan.
• Layer 3 (top layer): Repeat again with remaining eggplant, tomato sauce and some olive oil. Do not put basil on top layer (we will garnish after baking). Scatter with remaining parmesan, then all the mozzarella.
• Bake for 25 mins until bubbling and golden.
• Rest: Let it rest for 5 to 10 minutes (easier to slice neatly). Scatter over remaining fresh basil leaves. Cut like lasagna and serve! (Optional: sprinkle with extra parmesan).

ZITI AND EGGPLANT

Steps:

• Heat the olive oil in a skillet over medium heat, and cook the eggplant about 10 minutes. Stir in the tomatoes, basil, pepper, and sugar. Simmer, stirring occasionally, 45 minutes. Mix the roasted red peppers into the skillet with the eggplant mixture. Continue cooking until eggplant is the consistency of the rest of the sauce.
• Bring a large pot of lightly salted water to a boil. Place ziti pasta in the pot, cook 9 to 11 minutes, until al dente, and drain. Serve the eggplant and tomato sauce over the cooked ziti.
• Preheat oven to 375 degrees F (190 degrees C). Open pitas and evenly spread insides with butter. Sprinkle with Parmesan cheese and season with paprika, salt and pepper. I like to make a light sprinkling of paprika across each piece. Heat pitas in the preheated oven until golden brown, about 6 minutes. Use to scoop up eggplant sauce, or eat separately.

GRILLED EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Stir cheese mix, breadcrumbs, and 1/3 cup basil in medium bowl to blend.
• Prepare barbecue (medium heat). Sprinkle eggplant and tomatoes with salt and pepper. Brush 1 side of eggplant slices with some oil. Grill, oiled side down, until bottom side is tender and grill marks appear, about 3 minutes. Brush second side of eggplant slices with more oil; turn over and top grilled side with tomatoes, then cheese mixture. Sprinkle with Parmesan. Drizzle with remaining oil. Cover and grill until tomatoes are tender and cheese melts, about 7 minutes. Transfer eggplant slices to plates. Sprinkle with remaining 2 tablespoons basil and serve.

BALSAMIC EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Preheat oven to 400°F.
• Combine vinegar, oil, oregano, 1/2 tsp each salt, pepper and sugar.
• Coat large cookie sheet with vegetable cooking spray.
• Brush both sides of eggplant with vinegar mixture and arrange in single layer on cookie sheet.
• Bake 15 minutes per side or until fork-tender.
• Combine onions, garlic, and 2 Tbsp of wine in large non-stick skillet, stirring over medium-high head until onions are soft, approximately 5 minutes.
• Stir in stewed tomatoes with their liquid, chopped tomato, basil, remaining 2 Tbsp wine, 1/2 tsp salt and 1/4 tsp sugar.
• Bring to boil over high heat; reduce heat and simmer uncovered, stirring occasionally to break up tomatoes, 10 minute.
• Makes approximately 2 1/2 cup sauce.
• Note: In a pinch I have used canned spaghetti sauce, and it worked just fine.
• Spoon one third of the sauce into shallow 2-quart baking dish.
• Arrange half the eggplant over sauce.
• Spoon half the remaining sauce over eggplant.
• Sprinkle on half of the mozzarella.
• Layer again with remaining eggplant, sauce and mozzarella.
• Top with parmesan.
• Cover with foil and bake 30 minutes.
• Bake uncovered 15 to 20 minutes more, until bubbly.
• Let stand 15 minutes before serving for easier cutting.
• Enjoy!

EGGPLANT (AUBERGINE) PARMESAN (EASY!)

Steps:

• Preheat oven to 350 degrees F.
• Spray or lightly oil a 9 x 13-inch pan.
• Spread 1/2 c sauce in pan.
• Peel eggplant and slice 1/2" thick.
• Arrange 1/2 the slices in the baking pan.
• Top with 1/2 c sauce, 1/2 the mozzarella, the remainder of the eggplant slices, and the remainder of the sauce.
• Cover with aluminum foil and bake 45 to 55 minutes.
• Top with the remainder of the mozzarella and the parmesan and return to oven, uncovered, under the broiler, until the cheese is lightly browned and bubbly.

EASY EGGPLANT (AUBERGINE) PARMIGIANA

Steps:

• Trim the eggplants and cut them into 1/4 inch thick slices.
• Layer the slices in a colander, sprinkling each layer with salt.
• Let drain for 30 minutes.
• Rinse the eggplant and pat dry.
• Pour about 1/2 inch oil a large deep skillet and heat over medium heat.
• Fry the slices, in a single layer, turning once, until browned on both sides.
• Drain on paper towels.
• Preheat the oven to 350.
• Spread a thin layer of tomato sauce in a shallow baking dish.
• Make a layer of eggplant slices, overlapping them slightly.
• Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
• Repeat the layering, ending with eggplant, sauce, and grated cheese.
• Bake for 45 to 60 minutes, or until the sauce is bubbling and the mozzarella is melted.
• Let stand for 10 minutes before serving.

EGGPLANT (AUBERGINE) PARMESAN

Steps:

• preheat oven to 350 degrees.
• mix egg and milk together in bowl, blend.
• heat olive oil in med frying pan.
• dip eggplant slices into egg/milk mixture.
• dip eggplant into breadcrumbs.
• place 4 slices at a time, into olive oil in frying pan.
• fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
• remove eggplant from skillet, and place on paper towels to drain excess oil.
• repeat dipping and frying proces with other 4 eggplant slices.
• place 1/2 cup spaghetti sauce into 9x13 casserole dish.
• place eggplant into bottom of cassserole.
• pour spaghetti sauce over top of eggplant.
• sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
• bake in 350 degree oven for 30 minutes or until cheese is melted.
• serve over pasta if desired.

EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Slice eggplant into rounds at least 1/4 inch thick.
• Brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked.
• In a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan.
• Repeat until all ingredients are used.
• Bake in a 375 degree oven until the casserole is bubbling.
• Remove from oven and let rest for 5-10 minutes before serving.

EGGPLANT (AUBERGINE) AND ZITI PARMESAN

Steps:

• Sprinkle the eggplant with salt. Place the eggplant in a colander, and let it drain for 30 minutes.
• Rinse the eggplant, and pat it dry.
• Cook the ziti al dente according to the package directions.
• Drain and rinse the pasta, and set it aside. Combine the oil and garlic, and smear it on the eggplant slices.
• Then sprinkle the slices generously with pepper.
• Broil the eggplant slices about 4 inches from the heat, turning them once, for a total of about 5 minutes.
• (You may have to do this in 2 batches.) In a large bowl, combine the ricotta or cottage cheese, all but 2 tablespoons of the parmesan, the parsley, basil, oregano, and pepper flakes.
• Toss the cheese mixture with the ziti.
• On the bottom of a 2-= to 3 quart casserole, spread a thin layer of tomato sauce, add half the ziti mixture, then half the eggplant slices, then half the remaining tomato sauce. Repeat the ziti, eggplant, and sauce layers.
• Top with the reserved 2 tablespoons of parmesan.
• Cover the casserole, and bake it in a preheated 400 degree oven for 30 minutes.
• Remove the cover, and bake the casserole for another 15 minutes or until the top is lightly browned.
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