Comments on: Eggplant Parmesan

By: Die Welt ist gar nicht so. » Zwiebeltomateneiermatsch

Die Welt ist gar nicht so. » Zwiebeltomateneiermatsch — Mon, 15 Mar 2010 00:25:02 +0000

[...] Wochenende wurde gekocht in der N16. Wie schon einige Male vorher (siehe dazu hier und hier) suchte ich mir ein Rezept des GNOME-Entwicklers Marco Barisione und wandelte es leicht ab [...]

By: Eggplant Parmesan | Holidays english

Eggplant Parmesan | Holidays english — Mon, 19 Jan 2009 09:59:56 +0000

[...] likes Italian cooking will appreciate this recipe I found on Marco Barisone’s Weblog. “Eggplant parmesan, “parmigiana di melanzane” in Italian, is a typical dish from [...]

By: barisione

barisione — Tue, 21 Aug 2007 12:33:19 +0000

@Roderik:
Usually eggplant parmesan, lasagne and similar dishes are prepared one or two days before (or more if you keep them in a freezer) and then cooked only when needed, so the oven is needed.

Flour is not essential, but eggplant slices remain crispier using flour.

By: Duncan

Duncan — Mon, 20 Aug 2007 18:19:41 +0000

Absolutely delicious - just ate it with my girlfriend. Thank you for the recipe.

By: Roderik

Roderik — Mon, 20 Aug 2007 13:06:45 +0000

Wow, what an incredible coincidence. I just cooked this dish yesterday for the first time from a recipe by some italian friends. I didn’t get everything quite right and their recipe doesn’t mention the flour. Still, my housemates considered it eatable - good. Maybe I’ll try to incorporate some of your changes next time.

However, I was expressly forbidden to ever put it in the oven. When you make sure the salsa di pomodori and the melanzane are hot when you put them in the dish together with the cheese it will not require to be put in the oven as the cheese will melt by itself (even though I consider it nice because it creates a nice crust on top… sshhht, don’t tell them). You can eat it cold though the next day.
Be sure to serve with bread to clean the plate though!

By: Matteo Zandi

Matteo Zandi — Mon, 20 Aug 2007 10:29:16 +0000

Please don’t call it parmesan, as wikipedia says:

“The term parmesan is also loosely used as a common term for cheeses imitating true Parmesan cheese, especially outside Europe”

Altough parmesan is legally protected in europe, why not calling it with its name: “Parmiggiano Reggiano” or “Grana Padano”?

More info on http://en.wikipedia.org/wiki/Parmesan_cheese

Matteo