Aubergine Parmesan Milanese | Jamie Oliver recipes (2024)

FAQs

How to cook aubergine jamie oliver? ›

Place the aubergine slices in a sturdy ovenproof pan. Brush lightly with oil, then sprinkle over ½ teaspoon of cinnamon and a little sea salt and black pepper. Cook for 15 to 20 minutes, or until softened and charred, adding the spring onions, garlic and cherry tomatoes halfway through.

Aubergine Parmigiana (Melanzane alla Parmigiana)

Great served with all sorts of roasted meats and with roasted fish as well. ”

Spread out the aubergine in a roasting tin or on a baking sheet (you may need to use two) and drizzle with the oil. Turn the pieces over with your hands and season. Roast for 15-20 mins, turning the slices halfway through cooking, or until they are dark golden on the outside and soft inside.

"The only exception is when you deep fry it. I tend to soak the slices in a bowl of water with a couple of tablespoon of salt for about 30-45 minutes. It doesn't have to do with bitterness, but I find that in doing this, the fried eggplant turns out less greasy," Jenkins says.

The vegetable's skin is completely edible and tends to soften as it cooks, so in many recipes it's fine to leave the skin on. That said, I recommend peeling the eggplant for eggplant parmesan. As an eggplant grows larger, the skin can become tough and bitter — something that I prefer to avoid.

A good eggplant will have glossy, taut skin. You'll also want to test the texture of the flesh. When buying an eggplant, the flesh should be firm but give slightly when pressed, then bounce back. If your eggplant is soft to the touch, that's an indication that it's beginning to spoil.

Eggplant parmesan tends to be lighter on the stomach and is considered to be more healthy. Eggplant is also less expensive. Restaurants find that it is a much cheaper option for guests.

Eggplant parmigiana, or eggplant parmesan, is an Italian food made from layers of deep-fried slices of eggplant, tomato sauce and mozzarella cheese. Although it's considered a vegetarian dish, eggplant parmesan is traditionally made with full-fat mozzarella and parmesan cheese, making it high in calories and fat.

How many calories in Olive Garden lunch eggplant parmigiana? ›

Olive Garden Lunch Entrees Eggplant Parmigiana (1 serving) contains 76g total carbs, 69g net carbs, 32g fat, 22g protein, and 670 calories.

Place the aubergines in a large roasting tray, dot the cherry tomatoes around, and pop into the oven for 40 minutes, turning a couple of times.

Brining can be used instead and has the added advantage of helping the eggplant keep its shape when it's cooked, whether your recipe calls for baking, frying, or grilling. This technique of soaking sliced or chopped eggplant in salt water is particularly useful when making grilled eggplant.

Chiefly British. eggplant. a dark purplish color.

"When you lay them on the tray to roast, make sure they're in a single layer and give them enough room to roast properly. Eggplant is about 80 to 90 percent water, so when you put them in the oven they need space to evaporate all that water and caramelize properly," says Covarrubias.

If the skin is smooth and unblemished you can leave it on. Older aubergines should be skinned however as the skin turns bitter. Use a peeler or sharp knife to remove the skin (as thinly as you can). Use the aubergine straight after peeling, otherwise the flesh will discolour.

To prepare: In the past many recipes recommended salting aubergines to reduce their bitter flavour, this isn't really necessary nowadays, simply wash the skin and trim off the calyx. Slice or cut the flesh into chunks just before cooking as the flesh browns quickly.

Salt it.

Regardless, sprinkling a good amount of salt over eggplant slices or cubes before they're cooked does draw out some of its moisture and lessens the bitterness. Let them sit for about an hour and then lightly rinse some of the salt off before cooking.