what is the best way to cook eggplant parmigiane (spelling?)?

Answer 1

Here's a great recipe for eggplant parmigiana from Lidia Bastianich's website. I've made this several times and it's delicious:

http://recipes.lidiasitaly.com/ProductDetails.aspx?productID=689

Answer 2

i'm American & i like eggplant of all varieties! it somewhat is an exceptionally wholesome veggie. i'm prepared on eggplant parmesan, yet which would be a discomfort to make. in case you employ bigger eggplant, it somewhat is a robust theory to eliminate strips of the peel with a vegetable peeler & slice the eggplant. Then salt it & permit it sit down for an hour & rinse beforehand cooking. This takes out any bitterness, i like it purely undeniable roasted (diced right into a million inch cubes, tossed with olive oil & salt & pepper) in a 350 degree oven for variety of quarter-hour, stirring a pair of times. you additionally can stack roasted eggplant slices over roasted portobellos with roasted pink pepper, tomaotes, and a few clean mozzarella...YUM, i'm hungry now :)

Answer 3

Eggplant Parmigiana Caponata
SUBMITTED BY: Jennifer PHOTO BY: foodaholic

"I made this recipe to combine the tastes of eggplant parmesan and caponata, an Italian eggplant appetizer. It is quite rich and uses a lot of olive oil. It is best served with linguini or some other kind of pasta on the side. It is a bit sweet and a bit salty with a nice texture."

PREP TIME 30 Min
COOK TIME 40 Min
READY IN 1 Hr 10 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
US METRIC

About scaling and conversions

INGREDIENTS
1 cup olive oil, divided
1 eggplant, sliced into 1/2 inch rounds
2 red bell peppers, chopped
8 slices mozzarella cheese
1 small onion, chopped
2 cloves garlic, minced
1 (16 ounce) can stewed tomatoes, with juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
1/2 cup brown sugar
8 tablespoons tomato paste
8 anchovy fillets, chopped
3 tablespoons capers, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 cup grated Parmesan cheese


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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Heat 1/2 cup olive oil in a large heavy skillet. Saute eggplant until each piece becomes saturated with oil. Use eggplant to line the bottom of a 3 quart casserole dish. Saute the red peppers until tender, and layer over eggplant in casserole dish. Top with mozzarella.
Heat remaining olive oil, and cook onions and garlic until lightly browned and caramelized. Stir in stewed tomatoes, basil, and oregano and simmer 5 minutes. Add balsamic vinegar, red wine vinegar, brown sugar, and tomato paste. Simmer for 10 minutes. Add anchovy filets and capers. Season with salt and pepper. Pour over the mozzarella cheese in the casserole dish. Sprinkle Parmesan cheese on top of sauce.
Bake in preheated oven for 20 to 25

Answer 4

Slice the eggplant, Dip in egg and breading and fry till golden. Place in pan, cover with mozzarella cheese, then pour over spagetti sauce (no meat) and sprinkly parmesean cheese over the top. Bake at 350 for 30 minutes until soft and bubbly.

Answer 5

whatever recipe you use, slice the egplant and sprinkle each piece with salt. cover in water and let sit for a few hours. drain and rinse. this will remove the bitter taste from the eggplant.

Answer 6

Well I'm not very sure, but I found some websites for you..

http://www.dvo.com/recipe_pages/italy/Eggplant_Parmigiana.html

http://allrecipes.com/Recipe/Eggplant-Parmigiana-Caponata/Detail.aspx

http://www.foodreference.com/html/eggp-parm-020307.html

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_23525,00.html

http://www.allfood.com/mmeal_d.cfm?y=0&r=0&mmid=227&res=x

Answer 7

Go to www.recipezaar.com.
They have lots of recipes.