Comments on: Eggplant Parmesan / Parmigiana di Melanzane

By: Marketman

Marketman — Mon, 10 Oct 2005 20:59:35 +0000

edee, glad it worked for you. I dread the day that someone leaves a comment that they couldn’t stand the dish they tried…

By: edee

edee — Mon, 10 Oct 2005 15:26:52 +0000

tried this last week, my husband liked it a lot….instead of frying the eggplant, i just brushed some oil on the aubergine and used my griddled pan….thanks for another superb dish :)

By: Marketman

Marketman — Tue, 26 Jul 2005 09:45:23 +0000

Jaili that low fat version sounds interesting. Virgilio that is a method I have not tried… I have salted and rinsed before cooking. Some books says the salting also gets rid of the bitterness but I don’t buy that…

By: virgilio

virgilio — Tue, 26 Jul 2005 09:05:19 +0000

I soak the sliced eggplants in lukewarm water with salt and squeeze them to get rid of the liquid until they feel dry to the touch. This prodedure somehow prevents the eggplants from sucking much oil during frying.

By: suzette

suzette — Tue, 26 Jul 2005 08:28:41 +0000

i completed the 1st phase of my south beach diet weeks ago… with your new south forbes recipes, seems like i want to go back to phase 1 again!

By: Laura

Laura — Tue, 26 Jul 2005 08:23:29 +0000

Thank you for the correction ;) I know that lots of strange names are used for this dish but… this is the correct one.
“Parmigiana” means “from Parma”. Parma is a nice italian town. Is not stricly related to the Parmigiano, that is, like you know, a cheese. Also “Parmigiano cheese” is from Parma district.
Quite confusing, isn’t it ;) ?

By: schatzli

schatzli — Tue, 26 Jul 2005 07:22:46 +0000

Marcela Hazan has great recipes.
The greeks have a similar way of preparing this but
prepare this dish with feta.

arrideverci!

By: Marketman

Marketman — Tue, 26 Jul 2005 07:06:03 +0000

Grazie mille Laura, I have changed the title of the dish in your honor… However, I should point out that several American Italian cookbooks refer to it as Melanzane alla Parmigiana or literally translated: eggplant in the Parma style or eggplant with Parmesan as opposed to the other way around which literally translated is Parma’s eggplant or Parmesan of Eggplant…at any rate, you all know what I mean, I think… Many thanks for visiting the marketmanila.com website!

By: Laura

Laura — Tue, 26 Jul 2005 06:28:34 +0000

Hi ! The correct recipe name is “parmigiana di melanzane”. Bye !

By: jaili

jaili — Mon, 25 Jul 2005 23:49:58 +0000

to make the dish a little bit lighter-cut the eggplant as described above, spray vegetable oil then roast for 10 minutes or until done… cooking this the traditional way (frying) makes my head spin from all the fat ;)