{"id":105,"date":"2020-02-14T14:00:45","date_gmt":"2020-02-14T14:00:45","guid":{"rendered":"https:\/\/melbyspost.co.za\/?p=105"},"modified":"2020-02-15T12:17:01","modified_gmt":"2020-02-15T12:17:01","slug":"eggplant-parmigiana","status":"publish","type":"post","link":"https:\/\/melbyspost.co.za\/index.php\/2020\/02\/14\/eggplant-parmigiana\/","title":{"rendered":"Eggplant Parmigiana"},"content":{"rendered":"
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\u201cNever eat more than you can lift.\u201d<\/p>\n

~ Miss Piggy ~<\/p>\n<\/blockquote>\n

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Eggplant = aubergine = brinjal = melanzane<\/h4>\n

Let’s face it – eggplant is a bit of a weird vegetable. I won’t go on about its many different names, or that it has nothing to do with an egg. What I\u00a0will<\/em> go on about, however, is how fantastic it is. They are tasty if cooked correctly and extremely versatile. They qualify as a “free vegetable” as well! If you have ever been on a diet, you will know that all vegetables are not created equal. Starchy veggies like corn, sweet potatoes, pumpkin and carrots should be eaten in smaller portions, while leafy greens and veggies with fewer carbs and more water can (and should be) eaten in larger portions. And eggplant is one of those free veggies. Unless you are eating fried battered eggplant, you can probably eat as much of it as you like! Eggplant Parmigiana is no exception.<\/p>\n

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The cheesier, the better!<\/h4>\n

I probably buy about 6 – 8 eggplants a week. Yes, we really love the stuff! I cut them in blocks, strips or chunks and add them to stir-fries. Larger chunks are perfect to add to oven bakes with chicken pieces, a starchy vegetable and some seasoning. And I love them when my friend Paul makes his delicious beer batter and deep-fries them – not to be recommended while trying to eat healthily! So, of course, I love the traditional Sicilian dish of Melanzane alla Parmigiana <\/em>or Parmigiana di Melanzane <\/em>– a\u00a0baked dish with eggplant, tomato sauce and cheese. The dish gets its name from the Parmigiano-Reggiano<\/a> (Parmesan) cheese that also gives it a very distinctive taste. I would love to use Parmesan every time I make this, but it is quite expensive and I have often used generic hard cheese made from cow’s milk.<\/p>\n

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No need to get salty…<\/h4>\n

I do know why many people do not enjoy cooking eggplant. Peeling and salting? I never do! Traditionally eggplant is salted for 30 minutes to an hour to draw out some of the moisture before cooking. This reduces the bitter taste that eggplant occasionally has and prevents it from getting soggy while cooking. I rarely worry about salting eggplant. Steaming it for a few minutes in the microwave before cooking has the same effect. Cut the eggplant as desired (halved lengthwise, sliced or cubed) and microwave it for about 4 minutes on high. The eggplant is basically pre-cooked and therefore doesn’t need as much time in the oven or pan and has a lovely silky texture. Making a batch of home-made tomato sauce<\/a> over the weekend and keeping it in the fridge or freezer cuts down on prep time even further!<\/p>\n

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Eggplant Parmigiana<\/h2>\n
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Eggplant, tomato sauce and Parmesan cheese baked in delicious layers<\/span><\/div>\n
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Prep Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Cook Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Side Dish<\/span><\/div>
Cuisine: <\/span>Italian<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> people<\/span><\/span><\/div>\n\n
Author: <\/span>Melby<\/span><\/div>\n\n\n

Ingredients<\/h3>