Aubergine parmigiana recipe | Jamie Oliver recipes (2024)

FAQs

What do you eat with aubergine parmigiana? ›

Cheese - Look for a "low moisture" mozzarella and grate it yourself for best results. Pre-grated cheeses have cellulose or other anti-caking agents added and don't have the same quality as freshly grated. Avoid using fresh mozzarella, as it can add too much extra moisture and make the eggplant parmigiana watery.

Aubergine parmigiana is perfect for freezing. Simply let your baked dish cool completely, then cover with cling film and store in the freezer for up to three months.

“Calf stomachs are ground and then soaked in an enzyme extraction solution,” which makes the end products not vegetarian by most standards. While all cheeses labeled Parmigiano-Reggiano definitely contain animal-derived rennet, Parmesan can go either way.

Do you have to peel eggplant before you cook it? The peel of an eggplant is completely edible. However, as the eggplant grows bigger and matures, the peel may become tough and bitter. People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled.

Which One is for You? 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.

For the best results, you'll want to cook the eggplant before freezing.

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

Why is it called “parmigiana” when it's typically made with mozzarella cheese? One theory lies in the geography of Italy. The cheese we know as parmigiana—or parmesan—is named after the city of Parma in the northern Italian region of Emilia-Romagna, where the delicate cheese was first produced.

So why isn't Parmesan cheese vegetarian? Great question. In this case, it has to do with the use of something called rennet, which is pretty crucial to the Parmesano-Reggiano production process. Rennet is usually taken from the fourth stomach of a relatively young grazing animal like calves, goats, or lambs.

What goes with eggplant parmesan besides pasta? ›

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.

When styling aubergine, it's important to consider complementary colors and pieces that enhance this rich hue. Aubergine pairs beautifully with neutrals like black, gray, and cream, creating a classic and sophisticated look. For a chic outfit, try combining an aubergine blouse with black dress pants or a gray cardigan.

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.

Eggplant parmigiana, or eggplant parmesan, is an Italian food made from layers of deep-fried slices of eggplant, tomato sauce and mozzarella cheese. Although it's considered a vegetarian dish, eggplant parmesan is traditionally made with full-fat mozzarella and parmesan cheese, making it high in calories and fat.