What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 italian eggplant recipes that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Italian Eggplant Recipes
Italian Eggplant Parmesan
Italian-Style Eggplant Parmesan (Melanzane alla Parmigiana) Recipe
Italian Baked Eggplant with Parmesan (Parmigiana di Melanzane)
Italian Sauteed Eggplant
Eggplant Mess/Pasticcio
Eggplant Caponata Recipe
Baked Eggplant Parmigiana
Eggplant Parmigiana (Parmigiana di Melanzane)
Eggplant Caponata Recipe
Recipe: Italian Eggplant Stew – 4 Ingredients
Eggplant Milanese; Italian-Style Fried Aubergine
Parmigiana di Melanazane
Authentic Eggplant Parmesan (Parmigiana Di Melanzane)
What is the difference between Italian eggplant and regular eggplant?
Italian eggplant are similar in shape and color to American eggplant, but diminutive in size—only a few inches in diameter and 5 to 8 inches long. Italian eggplant are more delicate and sweeter than their larger cousins, and their smaller size makes them a good choice for stuffing, roasting, and broiling.
How do I bake Italian eggplant?
Instructions
- Preheat the oven to 400 degrees F (204 degrees C).
- Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. …
- Arrange the eggplant slices on an extra large baking sheet in a single layer. …
- Roast the eggplant slices in the oven for about 30-35 minutes, until soft and golden.
Do you have to peel Italian eggplant?
The skin is entirely edible, though with larger eggplants it can be a little tough. If your eggplant is young, tender, and on the small side, the nutrient-rich skin can probably be left on for skillet frying or braising. Otherwise, peel the skin and then slice or cube the flesh.
Why do you soak eggplant in milk?
Soak eggplant slices or cubes in milk for about 30 minutes before cooking. The milk not only tempers the bitterness, but it actually makes for eggplant that is extra creamy, since the vegetable acts like a sponge and soaks up a good amount of milk in its flesh.
What does Italian eggplant taste like?
Italian Eggplant
They tend to have a sweeter flavor than globe eggplant. They aren’t officially Italian but are labeled as Italian in the U.S. and used in Italian recipes, such as eggplant Parmesan and melanzane fritte al pomodoro, fried eggplant in tomato sauce.
Do you have to peel eggplant before you cook it?
While the skin of a small young eggplant is edible, the skin becomes bitter on larger or older eggplants and should be peeled. When in doubt, the answer to, “Do you peel eggplant before cooking?” is yes, peel it.
What is the healthiest way to cook eggplant?
How do you make Italian eggplant parmesan?
Cover the mozzarella with another layer of eggplant, then some egg-tomato sauce, Parmigiano, basil (if using), mozzarella, and then another layer of eggplant. Repeat until all of the ingredients are used up. The top layer should be the eggless tomato sauce, topped with a final sprinkling of grated Parmigiano.
What is eggplant called in Italy?
Why do you soak eggplant before cooking?
Eggplant works like a sponge, soaking up the milk into the flesh of the fruit. The final result is creamy and juicy, and the bitterness is all gone. The quickest way to make your eggplants less bitter is to scoop out and throw away the seeds of the fruit.
Should I refrigerate eggplant?
Eggplants do not store well for long periods of time. Without refrigeration, eggplants can be stored in a cool, dry place for 1 or 2 days. If you don’t intend to eat the eggplant within 2 days, it should be refrigerated.
How do you take the bitterness out of eggplant?
Putting salt on the eggplant triggers osmosis, which draws out excess moisture and the bitterness along with it. Remove any excess salt by wrapping the eggplant in a kitchen towel and pressing on the slices or cubes, which removes even more water.