tag:blogger.com,1999:blog-3575499172466966020.post4869692698814836948..comments2024-02-27T14:16:09.562+01:00Comments on Aglio, Olio e Peperoncino: Parmigiana di Melanzane – Eggplant Parmigiana recipeEleonora Baldwinhttp://www.blogger.com/profile/06746184664869196394noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-3575499172466966020.post-61511505788673996442013-06-11T22:07:44.482+02:002013-06-11T22:07:44.482+02:00Io sono Italiana del sud, vi posso dire che le uov...Io sono Italiana del sud, vi posso dire che le uova non le uso, infarino solo le melanzane e poi le friggo, alterno sugo, mozzarella tagliata a dadini, e abbondante parmigiano o grana padano, poi le inforno per mezz'ora a 180 gradi. Vi assicuro che piacciano molto, e che le uova con questo piatto non c'entrano niente, lo appesantiscono, provatelo, sono una cuoca e per me questo è uno dei piatti più semplici che faccio, credetemi. susannaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3575499172466966020.post-67451690926372956292010-08-16T01:34:55.624+02:002010-08-16T01:34:55.624+02:00Paz~ ...how about a second helping? ;)Paz~ ...how about a second helping? ;)Eleonora Baldwinhttps://www.blogger.com/profile/06746184664869196394noreply@blogger.comtag:blogger.com,1999:blog-3575499172466966020.post-33204685105977924972010-08-14T20:05:43.328+02:002010-08-14T20:05:43.328+02:00Yes, please. I'll take a double portion and ...Yes, please. I'll take a double portion and some wine. Thankyouverymuch. ;-)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3575499172466966020.post-23433718740390445002010-08-14T11:50:07.797+02:002010-08-14T11:50:07.797+02:00Daniel~ the skins on eggplant can be tough, yes. B...Daniel~ the skins on eggplant can be tough, yes. But that only happens with bigger and less fresh specimens. What you have to look for–when cooking them in ANY fashion–are small, oblong baby melanzane. The younger and fresher, then more tender the skin.<br />Do you purge them with salt? That helps too. If you peel them they do tend to fall apart, yes. Which is OK, the only drawback being that they lose their inner original texture, becoming a puree.<br /><br />I like these comments! CiaoEleonora Baldwinhttps://www.blogger.com/profile/06746184664869196394noreply@blogger.comtag:blogger.com,1999:blog-3575499172466966020.post-40219690007700407382010-08-14T07:38:39.479+02:002010-08-14T07:38:39.479+02:00Eleonora,
I'm a bit late here, but thank you ...Eleonora,<br /><br />I'm a bit late here, but thank you for this wonderful version. There is one question I've always wanted to ask about this dish, and I figure you or someone else can answer it: why leave the skin on the melanzane? is it so that it doesn't disintigrate? I say this because - when eating eggplant parm. I really dislike the texture of the skin. And when I fry eggplant (as an antipasti, just in hot oil, with no flour or egg), I take off the skins. So, just wondering: would it ruin it to take off the skins? I don't think so, but I wanted to get your opinion.Danielhttps://www.blogger.com/profile/01224874392996053957noreply@blogger.comtag:blogger.com,1999:blog-3575499172466966020.post-31379444371837406502010-08-11T17:16:11.955+02:002010-08-11T17:16:11.955+02:00Paz~ And I'm so glad you're back here!! Sh...Paz~ And I'm so glad you're back here!! Shall I serve you a portion? Wine? ;)Eleonora Baldwinhttps://www.blogger.com/profile/06746184664869196394noreply@blogger.comtag:blogger.com,1999:blog-3575499172466966020.post-42030069066022906962010-08-10T00:55:40.538+02:002010-08-10T00:55:40.538+02:00Oh yum! I'm so glad we had this talk. ;-)
...Oh yum! I'm so glad we had this talk. ;-)<br /><br />PazAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3575499172466966020.post-77745390457992162222010-08-08T10:55:27.069+02:002010-08-08T10:55:27.069+02:00Ciao!
Kristie~ I love this kind of feedback, than...Ciao!<br /><br />Kristie~ I love this kind of feedback, thank you. You left the tomato sauce too? Brava, I was afraid the sauce might overshadow the delicate zucchini.<br /><br />Nicoletta~ I know, how can it not be for some, I wonder. Grazie for stopping by.Eleonora Baldwinhttps://www.blogger.com/profile/06746184664869196394noreply@blogger.comtag:blogger.com,1999:blog-3575499172466966020.post-82057676227144514382010-08-07T23:34:43.587+02:002010-08-07T23:34:43.587+02:00Mmmm, one of my favourite dishes ever...Mmmm, one of my favourite dishes ever...Nicolettahttp://cucinadelsole.typepad.com/the_sunny_kitchen/noreply@blogger.comtag:blogger.com,1999:blog-3575499172466966020.post-43976461021205201432010-08-07T23:22:25.966+02:002010-08-07T23:22:25.966+02:00I made this last night with zucchini and it was fa...I made this last night with zucchini and it was fantastic (i left the rest of the recipe as is), I loved it! <br /><br />Grazie!Kristiehttps://www.blogger.com/profile/17666860427989196568noreply@blogger.comtag:blogger.com,1999:blog-3575499172466966020.post-58195658551725893662010-08-07T23:11:43.570+02:002010-08-07T23:11:43.570+02:00KJ~ This dish is among my favorites too, probably ...KJ~ This dish is among my favorites too, probably invented in heaven! And the way I see it, Renee is making it for everyone up there. A butterfly told me she has learned to cook...Eleonora Baldwinhttps://www.blogger.com/profile/06746184664869196394noreply@blogger.comtag:blogger.com,1999:blog-3575499172466966020.post-3328020559687752972010-08-07T21:08:40.946+02:002010-08-07T21:08:40.946+02:00eleonora, this is one of my favorite meals in the ...eleonora, this is one of my favorite meals in the entire world. i make it much like this recipe: the tomatoes by themselves give the eggplant room to shine and with fresh parm. cheese: OMG!<br /><br />do you think there is eggplant in heaven? <br /><br />and if there is, do you think someone is making this wonderful recipe for renee?<br /><br />:)<br />love<br />kjkjhttps://www.blogger.com/profile/15122196887043345981noreply@blogger.comtag:blogger.com,1999:blog-3575499172466966020.post-21553971328788849852010-08-07T15:24:05.907+02:002010-08-07T15:24:05.907+02:00Jim~ Excellent, then you can join our taste test t...Jim~ Excellent, then you can join our taste test to see which frying version is best!<br /><br />CiaoEleonora Baldwinhttps://www.blogger.com/profile/06746184664869196394noreply@blogger.comtag:blogger.com,1999:blog-3575499172466966020.post-67365824574165460202010-08-06T18:01:44.132+02:002010-08-06T18:01:44.132+02:00I'm sure chicken parm came about over here as ...I'm sure chicken parm came about over here as a cheaper substitute for veal parmigiana. And, in most instances I've seen, the "parm" is almost non-existent, being all mozzarella. Still, I enjoy it, but I much prefer a well-prepared eggplant parmigiana. Mmmmmmmmmmmm.Suldoghttps://www.blogger.com/profile/07778845367184916684noreply@blogger.comtag:blogger.com,1999:blog-3575499172466966020.post-14192785419244927822010-08-06T17:01:30.897+02:002010-08-06T17:01:30.897+02:00Another batch of very stimulating comments and tip...Another batch of very stimulating comments and tips!<br /><br />Roseann~ I am flattered to be mentioned in the same sentence as your mom! Thanks for your lovely comment ;)<br />FHFG~ Let me know how it turns out when you do make it!!<br />Rose~ A facebook friend who is originally from Calabria says that's how they make it there, frying the slices without dredging and "egging" them. I'll have to give it a try myself. Then we can compare swapped versions!<br /><br />Ciao friends!!Eleonora Baldwinhttps://www.blogger.com/profile/06746184664869196394noreply@blogger.comtag:blogger.com,1999:blog-3575499172466966020.post-84222260868853459642010-08-06T16:11:57.143+02:002010-08-06T16:11:57.143+02:00This comment has been removed by the author.Roseannhttps://www.blogger.com/profile/08393487748949411049noreply@blogger.comtag:blogger.com,1999:blog-3575499172466966020.post-13560959486280824032010-08-06T16:00:54.579+02:002010-08-06T16:00:54.579+02:00I love your blog but have never commented so far. ...I love your blog but have never commented so far. But now you have written about my favourite dish, I am compelled. I lived in Italy for a while, and your recipe is almost exactly how I was taught to make this, except not with eggs. Hmm, eggs and eggplant (though being a Brit I prefer a more neighbourly aubergine). I will try it your way. Grazie mille for your continued efforts and inspiration.rosehttp://www.rosegeorge.comnoreply@blogger.comtag:blogger.com,1999:blog-3575499172466966020.post-23291387118427504052010-08-06T03:54:21.028+02:002010-08-06T03:54:21.028+02:00Hi Eleonora, thanks for the tip about using zucchi...Hi Eleonora, thanks for the tip about using zucchini - I'll give it a try without the sauce.Frog Hollow Farm Girlhttps://www.blogger.com/profile/08591392952815933923noreply@blogger.comtag:blogger.com,1999:blog-3575499172466966020.post-37636514039649304802010-08-06T02:44:17.444+02:002010-08-06T02:44:17.444+02:00Ele-
Well, your 'eggplant parm' as we cal...Ele-<br /><br />Well, your 'eggplant parm' as we call it here in New Joisey is exactly the right thing!<br /><br />The subtle differences that exist between the restaurant version and my Mother's version are dispelled in your article.<br /><br />Hard to say what's 'wrong' with those versions but you are so right that I'd never heard of Chicken Parmigiana till I was a grown up!<br /><br />And whatever else you included in your heavenly recipe is exactly the 'right way' as far as I'm concerned......<br /><br />You and my mother got it right! And I can smell it right now!<br /><br />xoRRoseannhttps://www.blogger.com/profile/08393487748949411049noreply@blogger.comtag:blogger.com,1999:blog-3575499172466966020.post-41766258683489833252010-08-05T23:38:28.350+02:002010-08-05T23:38:28.350+02:00C.Dennis~ Thank you for stopping by and for leavin...C.Dennis~ Thank you for stopping by and for leaving your comment!<br /><br />Claudia~ There's only ONE true "mamma" recipe. Glad we share it.<br /><br />Amanda~ Had no idea of the nicotine thing, how amazing! Grazie<br /><br />Saretta~ Damn, another lactose no-no! I can see omitting the mozzarella, but what about the Parmigiano?? :(<br /><br />Mimi~ Off to Clouds & Silvery Linings now!<br /><br />Brian~ I guarantee this will make you revise your stand...<br /><br />Janie~ I'm happy this matches your family's recipe!<br /><br />FHFG~ I've tried making this with zucchini instead of the eggplant. If you dio, I suggest you omit the tomato sauce, keep it simple, because zucchini are so delicate.<br /><br />Theresa~ Cant' blame you. Mine too!<br /><br />TechnoBabe~ Make it for your husband, blindfold him and feed it to him wearing very little, I'm sure he'll change his mind... ;)<br /><br />CiaoEleonora Baldwinhttps://www.blogger.com/profile/06746184664869196394noreply@blogger.comtag:blogger.com,1999:blog-3575499172466966020.post-24687417309222495002010-08-05T20:05:39.504+02:002010-08-05T20:05:39.504+02:00This looks great. And it doesn't seem like a c...This looks great. And it doesn't seem like a complicated recipe. My hubby keeps saying he doesn't like eggplant but I wonder...CiCihttps://www.blogger.com/profile/08615265608675467505noreply@blogger.comtag:blogger.com,1999:blog-3575499172466966020.post-16776625228171002162010-08-05T19:11:16.848+02:002010-08-05T19:11:16.848+02:00This is one of my favorites.This is one of my favorites.The Food Hunterhttps://www.blogger.com/profile/13813307597564913781noreply@blogger.comtag:blogger.com,1999:blog-3575499172466966020.post-18416325322577589102010-08-05T16:37:48.907+02:002010-08-05T16:37:48.907+02:00Hi Eleonora!! I love this recipe - and the backgr...Hi Eleonora!! I love this recipe - and the background information you give is always so interesting to read. No breadcrumbs in this recipe I see - and you insist on frying the eggplant which makes me very happy!! Hope all is well - we've been making lots of zucchini dishes here on the farm - also a great grilled potato, grilled zucchini and radicchio salad!! Ciao, bella!Frog Hollow Farm Girlhttps://www.blogger.com/profile/08591392952815933923noreply@blogger.comtag:blogger.com,1999:blog-3575499172466966020.post-29018499970460135182010-08-05T16:25:53.323+02:002010-08-05T16:25:53.323+02:00You just made me want to go in the kitchen and mak...You just made me want to go in the kitchen and make this for dinner tonight! I grew up eating my grandmother's-she was from Campania and you have certainly captured the real thing-thanks!janiehttp://paninigirl.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-3575499172466966020.post-6475534520239955212010-08-05T12:31:37.694+02:002010-08-05T12:31:37.694+02:00looks delicious lola...i may be able to count on o...looks delicious lola...i may be able to count on one hand the number of times i have eaten eggplant..this may change that...smiles.Brian Millerhttps://www.blogger.com/profile/00722940075884718007noreply@blogger.com