How do you prepare aubergine for parmigiana?
Rinse the aubergines well, and dry thoroughly with kitchen paper. Pour enough oil into a frying pan to coat the bottom well, and put on a high heat. Fry half (healthy) or all (not), of the aubergine slices until golden brown on both sides, working in batches. Put the cooked slices on paper towel to drain.
What to serve with aubergine parmigiana?
What to Serve with Eggplant Parmesan (14 Ideal Side Dishes)
- Antipasto Salad.
- Meatballs.
- Garlic Bread.
- Gnocchi.
- Grilled Zucchini.
- Roasted Broccolini.
- Fresh Salad with Lemon Vinaigrette.
- Sauteed Green Beans.
Is aubergine parmigiana freezable?
Can You Freeze Eggplant Parmigiana? Yes, you can make eggplant parmigiana ahead of time and freeze it or even freeze leftovers. If you’re prepping ahead and planning on freezing it then I recommend using a freezer-proof disposable container that can also be put in the oven such as aluminum foil trays.
How do you cook James Martin Aubergine?
Method
- Preheat the grill to high. Pan fry the aubergine slices in oil until golden brown and crispy on both sides.
- Season, then pop onto a baking tray.
- To make the sauce, heat the oil and cook the garlic until golden brown.
- Spoon the sauce onto a plate and top with the aubergines.
What meat goes with aubergine?
Eggplant marries well with a variety of meats, perhaps due to its mild flavor.
- Lamb. Eggplant goes well with lamb; you will find this pairing throughout the Middle East in particular, where lamb is a popular meat.
- Beef.
- Chicken.
- Pork.
Should I salt eggplant before making eggplant parmesan?
Not necessarily; it depends on what you’re looking for in the finished dish. Though salting works when you want the eggplant to be creamy and tender — such as with parmigiana — in those cases where you want the eggplant to retain its shape and have a slightly firmer texture — such as ratatouille — you can skip it.
Do you eat the skin on an aubergine?
If the skin is in good shape, it is edible, though some varieties have skin that is too tough to eat. Peel the skin with a vegetable peeler if you think it’s wise – younger aubergine skin is fine to eat, but older, more ripened aubergine skin has a bitter taste. Cut off the stem and base, too.
Should I peel aubergine?
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.
Should I refrigerate aubergine?
Uses: Aubergines are delicious stuffed with meat, rice or vegetables and baked. Brush sliced aubergine with oil and grill. Use violet pearl aubergines in the same way as the dark purple variety. To store: Place in the salad compartment of the fridge for up to 4 days.