Parmigiana di melanzane - The most famous Italian dish with eggplant
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- Опубліковано 21 лип 2022
- What I really like about Italian cuisine, besides having probably the best recipes in the world, is that they keep the tradition alive. They keep traditional recipes and even though sometimes they exaggerate with this defense mechanism, but it all makes sense to me.
Everything that is well preserved and that has been preserved for centuries, has some kind of higher value. When young generations do not give up under fashion and continue with tradition, it is called preserving tradition, keeping it alive.
And you might say that this eggplant dish is a really ordinary meal but in fact it is not. This dish has the perfect combination of flavors, the perfect texture and is simply perfect. It screams Italy from within.
Although I no longer live in Italy, I still have that one part of my love for it, love for that fine cuisine, tradition, food, people, striving for perfection and interweaving art and love in everything. All this is what makes Italy Italy.
This eggplant recipe is a part of their cuisine, a tradition that I wholeheartedly advise you to try.
Ingredients:
4 or 5 eggplants
salt
flour
oil for frying (about 500 ml)
Ingredients for tomato sauce:
from 650 to 800 g of tomato sauce from a bottle
3 cloves of garlic
a little olive oil (about 3 tablespoons)
about 5 g of salt (in case the tomato sauce is not already salty)
pepper
a few leaves of fresh basil
from 400 to 500 g of mozzarella (firm in a piece)
about 150 g of Parmesan cheese
Preparation
Prepare 4 or 5 eggplants, wash them and cut them into rings of equal thickness. The thickness of the cut eggplant should be about 8 or 9 mm.
Salt the cut eggplant and leave it for about 30 minutes to release the water.
In the meantime, prepare the tomato sauce.
Always choose high-quality tomato sauce from a bottle, without additives.
The tomato sauce I use is from the brand Cirio and I have been using a slightly more rustic version of the tomato sauce (Passata rustica) for years.
Put a few tablespoons of olive oil in a saucepan and add 3 cloves of garlic.
Do not put too much oil because we will fry the eggplants, so if you put too much oil in the sauce, your dish will be too greasy.
Saute the garlic only a few times, under no circumstances let it burn.
Remove the pan from the heat and add the tomato sauce.
Add 5 g of salt if your tomato sauce is not already salty. You can check this by reading the composition on the declaration and it should also say how much salt the sauce has per 100 g or ml. Calculate the total amount of salt in the entire bottle and accordingly determine the amount of salt to add (if you need to add it at all).
Season with pepper as desired and cook at a moderate temperature for about 30 minutes. Stir every 5 minutes. When you want to stir, remove the pan from the heat, wait until the sauce stops boiling and only then stir, otherwise the sauce will splatter a lot. At the end of cooking, put a few leaves of fresh basil if you have them. If you don't have any, you don't need to add any other spices.
When the eggplant has released water, wash it under running water and drain it well and dry it.
You can also collect the water from the eggplant with kitchen paper, but in that case you will have a lot of salt left on it.
The negative side of washing eggplant is that it is quite spongy, so it absorbs water.
That is why you should drain it well after washing and dry it well with a kitchen napkin.
Prepare about 500 ml of oil and heat it to a temperature of about 160-170 degrees C.
Roll the dried eggplant in flour, shake off the flour and put it in hot oil.
Fry on both sides until golden brown, but do not let it burn even a little.
You do not need to add salt to the flour and eggplant.
Place the fried eggplant over kitchen paper, dry it from excess oil and place it over a wire so that it does not steam but remains dry.
Prepare about 400 g of fresh mozzarella and 150 g of parmesan.
I recommend fresh mozzarella that is not in whey, because the whey is less suitable for this dish because it is very liquid, which will later result in some of the whey from the mozzarella leaking into your dish and making it too liquid overall.
Put the tomato sauce on the bottom of the pan, arrange the eggplant and put the sauce on it again, put the mozzarella lumps and sprinkle with grated parmesan cheese.
Use mozzarella in a piece and don't buy it grated if you don't really have to.
Continue layering until all ingredients are used.
For the end, leave the nicer and more regular eggplants to make your dish look nice, add the rest of the tomato sauce, mozzarella and Parmesan cheese.
Bake everything at 170 degrees C for 20 to 30 minutes just so that the ingredients are nicely combined and the cheese is browned.
Don't let your cheese burn. As soon as you see that the cheese is slightly browned, take the pan out of the oven.
If you want, put a few leaves of fresh basil on top.
Enjoy this dish.
#parmigianadimelanzane
#italianfood
#eggplant - Навчання та стиль
Obozavam patlidzan,kad ga jedem ne treba meso.odlican je recept.hvala draga Aleksandra❤
Ja sam jednom napravila gostima lazanje bolonjeze i sebi sa strane ovo. Pojeli oni svoje lazanje i pojeli i ovo pa mi rekli da je parmiđana ( ovo jelo) još bolja od onih stvarno odličnih lazanja bolonjeze.
@@mojamalakuhinja verujem,kombinacija sa patlidzanom je em zdravija em ukusnija moram napraviti ovo sigurno .a sl.godine sejem i patlidzan u basti😉👏
Ovaj video sam pogleda hiljadu puta, i nikako da ga isprobam, ali resila sam sutra samu sebe da iznenadim, naravno i supruga…😋
Hvala puno draga Aleksandra..♥️👍👍
Volim ovakve recepte! Hvala ti puno draga Aleksandra! ❤️🌹
Draga Katarina meni je zadovoljstvo pokazati vama recepte kao što je ovaj.
Jaoooo ,smej se smej samo se smej!!!!!Prijatno i uzivaj probacu sigurno!!!!❤️❤️❤️❤️❤️❤️❤️
Hahahahahha dok sam uređivala video mislila sam na tebe! :)))))))
@@mojamalakuhinja😍😍😍❤️❤️❤️❤️
Predivno draga Aleksandra,hvala na receptu.
Hvala lijepo Zdravka! Nadam se da ćete probati!
Bravo alexandra hvala na divnom receptu srecno
Hvala lijepo draga Jovanka!
Obožavam je!❤
Jednostavno i lijepo 👏👏👏
Predobro je zaista!
Divno🤗
Mmmmmmm...Odlično!!! Sve je Aleksandra rekla, objasnila!!! Svaka rec dalje bila bi suvisna!!! Jedno veliko hvala za ovo Kraljevsko remek delo!!! Pozdrav sa suncane Krete!!! 👏👋👍👌😘😍🥰💋❤
Hvala lijepo draga Jasna! Veliki pozdrav i vama na Kreti!
Pozdrav... ovo izgleda preukusno.
Hvala za recept.💞💞💞
Hvala lijepo Irena! Vjerujte mi zaista je preukusno!
Uf Obožavam ovakva jela!❤
Aleksandra - kraljica kuhanja! 👑🥇
Ovo izgleda tako fantastično, obavezno moram napraviti!
Hvala za divne recepte - svi ispadnu savršeno!
💝💝💝💝💝
Hvala ti lijepo draga Tatjana na divnom komentaru!
Pravila sam ovaj recept prosle godine na vasem kanalu ali cini mi se da je sad malo drugacije ....Svaka cast recept 💯🔝❤🍀🤗
Probala, to je to. Hvala!
Divna Vam je prezentacija ovog recepta. ❤️ Prelep recept sa plavim patlidžanom, sigurno ćemo isprobati. Veliki pozdrav 🌼🌼🌼
Hvala lijepo od srca! Recept je divan a kada je nesto tako divno mislim da i prezentacija ide sama od sebe nekako lakse.
Predivno jelo! 😍❤
Predivno je zaista!
Aleksandra ovo predivno jelo .Ja volim ovo jelo.Hvala ti na presavrsenom receeptu.Volim Vas puno Aleksandra.Probacu rado ovaj recept.Pozdrav.🌺🌼🌼🌺🌼🌺🌼🌼🌺🌼🌺🌼🌺🌼🌺🌼🌺🌼
Hvala lijepo Sarah. Nadam se da će vam se svidjeti koliko i nama.
Predivno i ukusno jelo od patlidžana. Prezentacija vrhunska, kao i uvek. Ima posla oko pripreme, ali se isplati. 🥰😍🤗💟💝💙👍👏👏👏
Sigurno, oko kuhanja ima posla ali sve se to isplati. 😊
Hvala na receptu! Pravila sam i jelo je veoma ukusno. Ukućani pitaju kad ću praviti novu turu. 😊
Ovo je divno jelo! Hvala na receptu :) !
Da, predivno jelo i nažalost ne tako poznato kod nas.
Se ubavo objasnato,uredno i cisto,golem pozdrav od Italija
Hvala lijepo draga Vesna! Veliki pozdrav i vama!
divnoca !!!
Bravo uvek lajk od baka Dudine kuhinje ❤️❤️❤️
Hvala puno! Veliki pozdrav!
Danas sam prvi put pokusala napraviti parmigianu, drzala sam se vaseg recepta i dosla je ODLICNA!!! Hvala
Draga Sanja baš mi je drago da vam se svidjela. Jeste, parmiđana je jedno odlično jelo. Toliko je puno okusa da je to nevjerovatno.
Ako volite ovakva jela savjetujem vam da probate i gemistu, to je divno grčko jelo: ua-cam.com/video/MxkQbTYwcXA/v-deo.html
Fantazija 👏👏👏❤🥰🌹
Baš je fantazija! Ja sam i u ovo jelo zaljubljena!
Draga Aleksandra dopada mi se Vash recept sa plavim paradajzom divan je i hvala Vam🍀
Ohhh ovo je jedan odličan recept zaista. Ja ga bas često spremam.
Predivno,obavezno cu napraviti!
Ja ću danas opet praviti.
Odlično draga moja Aleksandrice! Ovo lito još nisam stigla da je napravim...Obožavam je, a ova tvoja za prstiće polizat 😋😋😋. Baš ti zavidnim dok je probaš. Lp 🌹
Joj Nerice moja mi smo se baš zarazili. Ove godine ima baš finih patlidžana a ja ću je praviti i za vikend.
Obožavam patlidžan na sve načine. Ovo uvijek naručujem u restoranima kad je na meniju, za nas vegetarijance idealno! Moraću napraviti uskoro😊
Eh ako si vegetarijanac kao ja onda je odlično pogotovo kada gosti dolaze. Ovo se sviđa svima i onima koji jedu meso a meni je zgodno jer ne moram da pravim posebno za goste a posebno za sebe. Može da se zamrzne i stvarno je odlična kada se odmrzne. Ja napravim dvije i jednu isječem u porcije da imam za one dane kada ništa ne stižem da napravim.
@@mojamalakuhinja ja sam primijetila da se italijanska hrana ,cak i kad je bez mesa, uglavnom svidja vecini ljudi, iako inace vole meso. Tako da je ovo jelo definitivno igra na sigurno😁hvala za recept😊
Prelepo Aleksandra,veliki pozdrav 💞💞💖💖
Hvala lijepo draga Suzo! Veliki pozdrav!
Predobro
Savrseno jelo! 😍
Zaista je savršeno.
Prijatno draga prelepo jelo.pozzdrav Goca Pancevo
Hvala lijepo draga Goco! Lijep poydrav i vama!
Hvala Aleksandra veliki Pozdrav iz suncanog Nürnberga ♥️😘
Veliki pozdrav draga Mila!
Brava Aleksandra bas ovako se pravi u Parmi, upravo sada pravim parmigiana, grazie e buon appetito 👍🇮🇹
Hvala lijepo draga Azra!
Super lecker 👍 probacu ovo mada ja drugačije pravim Hvala ♥️
Probajte zaista je odlično!
Fenomenalno👍🤭😘
Hvala lijepo Gordana!
Draga Aleksandra ovo je jedna rapsodija mirisa i okusa obožavam talijansku kuhinju, lijepi pozdrav iz Zagreba
Hvala lijepo draga Jovanka! Jeste, jelo je baš posebno! Mi ga obožavamo!
Lijepi pozdrav
Super
Hvala lijepo!
Ljepše biti ne može ❤
Baš je divno jelo.
Divno
Hvala lijepo Dragana
Prvi put sam napravila i po vasem receptu,savrseno,hvala,pozz iz Splita❤
Baš mi je drago da vam se svidjelo!
Nama je ovo jedno od omiljenih jela.
Prvi put sam nabasala na vas i moram vas pohvaliti. Jako umirujuć glas, sve lijepo izgleda, sve ste lijepo objasnili (pogotovo cijenim neke dodatne savjete koji se ne moraju naročito vezati za baš ovaj recept). Imate subscribe od mene❤😊😊
Hvala vam lijepo i drago mi je da vam se moj način objašnjavanja sviđa. Mislim da su ti mali savjeti veoma važni i oni meni dođu spontano tokom snimanja, kao kada bih objašnjavala recept prijateljici ili slično. Lijep pozdrav vama i nadam se da će vam se i budući recepti svidjeti.
Radila sam ovo tek danas, prvi puta. Bilo je odlično, a moj muž je naročito oduševljen.
Draga Aleksandra po videima mi se čini da ti se jako sviđa Italijanka kuhinja. Ja živim u Veroni grad Romea i Julije :) odrasla sam uz ovu kuhinju i obožavam je
Ohhh da naravno, mama mi je italijanka a i ja sam živjela i studirala u Italiji. Italija mi je veoma draga.
Its 23 o clock and ive landed on a Croatian cooking channel. I'm not even from Croatia, but i dont regret coming here at all.
Uuuuh, moram ovo da probam. Obožavam jela sa ovim sastojcoma
Ovo je nešto fantastično i zaista je šteta ne probati.
Ovo je nesto najbolje sto sam napravila u zivotu!!! Samo ja sam patlidzan u rerni ispekla oko pola sata 😁🙂hvala draga na receptu predivno!!💞
Ohhhh bas mi je drago! Isto mislim! Tako i ja pecem u rerni ali sam za ovaj video htjela da snimim kako ide originalno.
Liebe Aleksandra😃
Wieder ein tolles Rezept!!!!!
Sobald ich wieder zuhause bin, werde ich es ausprobieren!!! Freue mich schon!!😃
Vielen Dank ☀️❤️liebe grüße aus Rovinje 🙋🏼♀️
Vielen Dank liebe Soraja! Ich hoffe es wird euch schmecken!
Bestimmt!!!!🤗
Divna Aleksandra, savrsena!
Znala sam da ti je mama Italijanka, ali nisam znala da si zivela u Italiji
Besprekorna si u prezentaciji svakog recepta.
Hvala ti lijepo Majo. Da, živjela sam u Italiji i bilo je prelijepo, mnogi toga sam naučila.
@@mojamalakuhinja Verujem.
Cela italija je kao jedna prelepa pesma!
Od jezika, ljudi, muzike, hrane...obozavam je!
A tebi, sve čestitke za sve što radiš! Svaka čast! Važim za spretnu i umešnu domaćicu, ali...kapa dole!👏👏👏
Mene tako smiruje tvoj glas da bi mogla komotno koristiti tvoji video prije spavanje kako bi lijepo spavala 😁. Sve je extra šta god napravila . Zdrava i živa bila i nikad ne pomislila da napustiš da snimaš video na UA-cam.
Hvala lijepo na divnom komentaru! Ne znam zašto mi to mnogi kažu ali i jedna prijateljica mi je rekla da ako pusti moj video djeluje joj opuštajuce kao da bi zaspala. 😊
U svakom slučaju to mi je veoma drago čuti!
❤ ❤❤
💓❤🤗
Lepo izgleda ali mnogo posla oko njega. Pravim uproscenju verziju I super je. Hvala u svakom slucaju
Baš lijepo. Ako vam nije teško i ako stignete napišite i svoju verziju, ovakvi komentari mogu i drugim ljudima biti od koristi a pogotovo ako je priprema lakša.
A zdravo ja sam Antonia i volim gledat vase recepte, vas nastup odn pristup jelima itd itd. O zdravo ja sam Antonia je šala 🤣. 😅😅😅Jela su vrh
Zdravo Antonia! Hvala ti puno kao i uvjek na divnom komentaru!
🥰😍👏
🥰
To moram probati
Probajte zaista je odlično!
Stvarno izgleda super a za ukus da nepricam
Super lazanje ili musaka s patlidzanima ..
Draga Aleksandra Vi ste vrsna kuvarica.Obožavam Italijansku kuhinju.Ovo ću svakako uskoro praviti.Samo bih volela da mi kažete sta služite uz njega?Hleb,bareni krompir,neku salatu.Hvala od srca💕
Hvala lijepo Jasmina! Uz ovo nije potrebno ništa, vjerujte mi jelo je veoma bogato, nećete pozeljeti da probate ništa drugo osim ovoga.
👌👌😋🤣❤️❤️🙋🏼♀️
:)
Dali se ovaj Rezept moze i sa zelenom tikvicom Iz vrta napraviti? Dali bi To bio slican uspjeh?? 🙏🏼
Msl na Zucchini 😅
Jel ovo "a la Štivor" ili je orginale :) Pozdrav Aleksandra .
A šta to ima u Štivoru da nije originale!?
Šalim se, ovo nije iz Štivora bar ne od moje mame jer to prije nije spremala. Sada smo sa ovim jelom zarazili i užu i širu familiju!
@@mojamalakuhinja 👌 .
Uglavnom tako i ja pravim ista procedura i naj bolja i ukusnija. Original se baš ovako pravi parmigiana. Brava
Hvala ti lijepo! 😊
Dugacak video dosta, ali korisno hvalaa
Bravissima.
Volendo farla più leggera, anziché friggere le melanzane basta grigliarle e procedere nello stesso modo
Si, è vero, di solito faccio così, ho menzionato questo anche durate il video. È solo che non volevo cambiare la ricetta originale, ma comunque è molto più lèggerà se le melanzane non si friggono.
💯💯💯💯💯💯🤚👍🌹❤️😄🇬🇷💙
😊
❤️🍀🥰
:)
Could you please add subtitles.... At least the ingredients names...? Thank you...!
Hi! Unfortunatley puting subtitles takes so much time. I will put below automatic translation on English. I hope you will love the recipe.
Ingredients:
4 or 5 eggplants
salt
flour
oil for frying (about 500 ml)
Ingredients for tomato sauce:
from 650 to 800 g of tomato sauce from a bottle
3 cloves of garlic
a little olive oil (about 3 tablespoons)
about 5 g of salt (in case the tomato sauce is not already salty)
pepper
a few leaves of fresh basil
from 400 to 500 g of mozzarella
about 150 g of Parmesan cheese
Preparation
Prepare 4 or 5 eggplants, wash them and cut them into rings of equal thickness. The thickness of the cut eggplant should be about 8 or 9 mm.
Salt the cut eggplant and leave it for about 30 minutes to release the water.
In the meantime, prepare the tomato sauce.
Always choose high-quality tomato sauce from a bottle, without additives.
The tomato sauce I use is from the brand Cirio and I have been using a slightly more rustic version of the tomato sauce (Passata rustica) for years.
Put a few tablespoons of olive oil in a saucepan and add 3 cloves of garlic.
Do not put too much oil because we will fry the eggplants, so if you put too much oil in the sauce, your dish will be too greasy.
Saute the garlic only a few times, under no circumstances let it burn.
Remove the pan from the heat and add the tomato sauce.
Add 5 g of salt if your tomato sauce is not already salty. You can check this by reading the composition on the declaration and it should also say how much salt the sauce has per 100 g or ml. Calculate the total amount of salt in the entire bottle and accordingly determine the amount of salt to add (if you need to add it at all).
Season with pepper as desired and cook at a moderate temperature for about 30 minutes. Stir every 5 minutes. When you want to stir, remove the pan from the heat, wait until the sauce stops boiling and only then stir, otherwise the sauce will splatter a lot. At the end of cooking, put a few leaves of fresh basil if you have them. If you don't have any, you don't need to add any other spices.
When the eggplant has released water, wash it under running water and drain it well and dry it.
You can also collect the water from the eggplant with kitchen paper, but in that case you will have a lot of salt left on it.
The negative side of washing eggplant is that it is quite spongy, so it absorbs water.
That is why you should drain it well after washing and dry it well with a kitchen napkin.
Prepare about 500 ml of oil and heat it to a temperature of about 160-170 degrees C.
Roll the dried eggplant in flour, shake off the flour and put it in hot oil.
Fry on both sides until golden brown, but do not let it burn even a little.
You do not need to add salt to the flour and eggplant.
Place the fried eggplant over kitchen paper, dry it from excess oil and place it over a wire so that it does not steam but remains dry.
Prepare about 400 g of fresh mozzarella and 150 g of parmesan.
Put the tomato sauce on the bottom of the pan, arrange the eggplant and put the sauce on it again, put the mozzarella lumps and sprinkle with grated parmesan cheese.
Continue layering until all ingredients are used.
For the end, leave the nicer and more regular eggplants to make your dish look nice, add the rest of the tomato sauce, mozzarella and Parmesan cheese.
Bake everything at 170 degrees C for 20 to 30 minutes just so that the ingredients are nicely combined and the cheese is browned.
Don't let your cheese burn. As soon as you see that the cheese is slightly browned, take the pan out of the oven.
If you want, put a few leaves of fresh basil on top.
@@mojamalakuhinja wow, koji lepi gest sa vase strane!
inace, recept je divan, hvala :)
Hvala lijepo. Nažalost prevod zahtjeva mnogo vremena pa ne stižem uvjek da ga stavim.
Pravila danas 🍆🍅
Nadam se da vam se svidjelo!
@@mojamalakuhinja Ma fenomenalno!
Nisam ispirala patlidžan nakon sto sam ga usolila,samo sam iscjedila visak vode,uopste nije bilo preslano.
Sos paradajz mi nije bio slan.Jelo je bilo odlično.
Baš mi je drago da vam se svidjelo!
ja ipak ne bi stavljao sos paradajz nego bi od paradajza svjezeg napravio sos tim dobijamo duplo ukusnije jelo