Por
Master Receita Solta
"A berinjela à parmegiana é um clássico supremo da tradição ítalo-brasileira, que transforma fatias do legume em um prato de forno suculento e estruturado. As rodelas de berinjela são salgadas para extrair a umidade amarga, empanadas pelo método tradicional e fritas até criarem casca estaladiça. A montagem em refratário intercala camadas generosas de molho de tomate rústico, berinjelas crocantes e fartura de queijo muçarela ralado. Assada a 200°C com cobertura de parmesão, atinge ponto de gratinação dourada impecável, unindo a maciez aveludada do legume ao queijo fundido."
- Let the eggplant slices rest with salt for 15 minutes to drain the bitter water before rinsing and drying. - Bread with wheat flour, beaten eggs, and fine breadcrumbs, pressing well to adhere the protective crust. - Assemble alternating layers of sauce, fried eggplant, and mozzarella, finishing with parmesan to gratinate in the oven at 200°C.
Start by washing the eggplants and cutting them into slices about 1 cm thick. Sprinkle salt and let them rest for 15 minutes to extract the bitterness.
Após 15 minutos, enxágue as berinjelas e seque com um pano. Prepare a estação de empanar: coloque a farinha de trigo, os ovos batidos e a farinha de rosca em três pratos rasos diferentes.
Bread the eggplant slices by dipping first in wheat flour, then in eggs, and finally in breadcrumbs.
In a pan, heat the oil over medium heat and fry the eggplants until they are golden on both sides. Remove and place on paper towels to absorb excess oil.
Preheat the oven to 200°C.
In a baking dish, spread a layer of tomato sauce on the bottom, followed by a layer of breaded eggplants.
Repeat the layers, alternating between eggplants and sauce, finishing with a layer of tomato sauce.
Finish by sprinkling mozzarella and parmesan cheeses on top.
Bake for about 20 minutes or until the cheese is melted and slightly golden.
Let it rest for a few minutes before serving.
Encontramos os melhores utensílios e ingredientes para você preparar Delicious Eggplant Parmesan com perfeição.
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- Parmegiana de frigideira individual: monte as camadas em frigideira pequena que possa ir ao forno para gratinar porções unitárias. - Parmegiana com manjericão fresco: espalhe folhas inteiras de manjericão fresco entre cada camada de molho e queijo. - Parmegiana sem fritura (grelhada): grelhe as fatias de berinjela pinceladas no azeite sem empanar antes de montar as camadas de molho e queijo.
- Frying in oil can be replaced by baking the breaded slices in the oven at 200°C with a drizzle of olive oil for 20 minutes. - Traditional mozzarella cheese can be replaced by fresh buffalo mozzarella or grated provolone cheese for a more striking flavor. - Common breadcrumbs can be swapped for panko flour to obtain an even crunchier texture under the sauce.
Keep in a covered container in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C for 15 minutes so that the cheese melts again evenly.
Freeze the assembled parmigiana (before or after baking) wrapped in plastic wrap and aluminum foil for up to 60 days at -18°C. Bake straight from the freezer in a medium oven at 180°C for about 40 minutes.
Serve accompanied by fluffy white rice, spaghetti with garlic and oil with fresh herbs, green salad with arugula leaves, and a glass of dry red wine.
Salt acts by osmosis, extracting excess cellular liquid that carries bitter compounds. This process also closes the spongy pores of the eggplant, preventing it from absorbing too much oil during frying.
Yes. After breading, arrange the slices on a greased baking sheet, drizzle with olive oil and bake at 200°C for 15 to 20 minutes, turning halfway through until golden brown, then proceed with assembling in the sauce.
Use a well-bodied and reduced tomato sauce (avoid thin sauces) and ensure the eggplants are well dried before breading and frying.
Common dark eggplant (Italian or American type) with shiny and firm skin is the most indicated, as it has dense pulp that maintains the shape of the slices after cooking.
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