@our_cookingjourney: Parmigiana is one of Italy’s most iconic dishes and an absolute family favourite.🍆🧀🍅 Layers of aubergine, Parmesan, mozzarella and sweet tomato sauce come together to create the ultimate comfort food! AD @Mutti Pomodoro UK This version is a little lighter than the traditional recipe, where each slice of aubergine is usually breadcrumbed and deep-fried before the dish is assembled. Instead I simply grill them, which is a great way to reduce the cooking time in the kitchen and makes it a little healthier but without compromising on flavour. The key to this recipe is using peeled plum tomatoes and tomato puree, then slowly cooking and reducing them to create a rich, sweet tomato sauce. As soon as the Parmigiana comes out of the oven, let it rest for at least 15 minutes before serving. This helps the layers set, making it much easier to cut and plate. Here’s the ingredient list👇 Or you can find the full written recipe on my website. Serves 2 1 medium aubergine 125g fresh mozzarella 50g Parmesan 400g MUTTI peeled plum tomatoes and 1 heaped tbsp of tomato puree 1 small shallot 1 garlic clove 2 sprigs fresh basil Fine sea salt Freshly ground black pepper Extra virgin olive oil #DeceptivelySimple #Parmigiana #Summer #Sicily #Tomato

TheUrizen :

Thats not parmigiana de melanzane

Vyelux :

are Italians scared of protein

Jaderock14 :

Love that it is not breaded and fried!

aboxofkittens_stat :

AlexDrastico :

Great recipe! Here are a few quick tips from an Italian grandma to make it absolutely perfect. First, slice the eggplant/aubergine a bit thinner and let the slices sit under salt for 30 to 60 minutes to draw out excess moisture and bitterness. After that, give them a quick rinse under cold water to remove the salt, and pat them completely dry with paper towels before cooking. I also recommend letting the mozzarella drain for an hour before using it so you avoid a watery result in the oven. For the sauce, a pinch of baking soda will help cut the acidity of the tomatoes. Finally, if you prefer a milder flavor, you can use half eggplant/aubergine and half zucchini. If you use only zucchini for a sweeter version, I suggest using plenty of Pecorino Romano to balance the flavor and give it a nice kick!

Alex Mansted :

I made this tonight and it was absolutely incredible!! So simple yet absolute perfection!! Thank you for sharing 🍷

N0tfoRyou2knoW :

is this why Italians are always at a healthy weight? because you make everything from scratch?

JacktheCat :

I usually don't eat cooked tomatoes, but I'd try this one because it looks so delicious.😋

Allie_Pie :

I always crush tomatoes by hand, of course when you did, I winced like it was going to get in my eye. 😅

Lucas Kardhordo :

if it dont bleed milk SEND IT BACK

🌖🌑🌔 Jenni 🌖🌑🌔 :

The simplicity of this dish, makes it so exquisite.

larryzlobster :

My fav Italian dish ever!!! But my Italian friend taught me to use flour & egg on the aubergines before frying, absolutely delicious 😋

cat :

Ok....I'm already mouthwatering !!! 🤤 !!! I LOVE Parmigiana !! Thanks Francesco !! 😉💋

Bluesea444 :

My favorite Italian dish, besides spaghetti alle vongole.

Marcus | The Mind Mentor :

Can you do this with Zuchinni

CMc :

I never skip a Francesco recipe... always 💯

Gizmo :

My favourite dish. I usually don't like aubergine, but its perfect in this dish

X.O.Anna :

I identify as a can tomato

CarolineB :

Yum and can't wait to make now thank you ❤️

user676601495517 :

We do ours with zucchini. yummy

Garrythechook_ :

Surely related to Daniel Ricciardo 😂

AugustLeo :

Damn I thought you were Punjabi lol 😂

Mufasa :

I just mentioned this dish to my gf. If you want to eat only vegetables and want the umami of meat? - this is the way to go!

Josh Vargas :

Where's the salt

Worldtraveler :

Where’s the meat?