{"id":14832,"date":"2021-08-25T08:24:56","date_gmt":"2021-08-25T07:24:56","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/08\/25\/parmigiana-di-melanzane\/"},"modified":"2024-11-11T17:51:02","modified_gmt":"2024-11-11T09:51:02","slug":"parmigiana-di-melanzane","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/08\/25\/parmigiana-di-melanzane\/","title":{"rendered":"Parmigiana di Melanzane"},"content":{"rendered":"

Die Parmigiana di Melanzane stammt urspr\u00fcnglich aus Neapel und Sizilien.
Nach dem Lexikon Devoto-Oli bezieht sich die Benennung alla Parmigiana<\/em> auf die schichtweise Anordnung oder das Schneiden in Scheiben von Gem\u00fcse in einem Auflauf und nicht auf die Zugabe von Parmesank\u00e4se. 
Das Alter dieses Gerichtes l\u00e4sst sich aus Datierungen der Zutaten errechnen, da die Aubergine durch H\u00e4ndler aus arabischen Staaten erst im fr\u00fchen Mittelalter nach Italien kamen. Erst ab dem 13. JH wurde die Aubergine in der s\u00fcdeurop\u00e4ischen K\u00fcche \u00fcblich. <\/p>\n

Das \u00e4lteste Parmigina Rezept findet man bei Vincenzo Corrado, wobei das Grundrezept mit Zucchini gemacht wurde. 
1839 erschien dann zu dem Traktat Cucina teorico pratica  von Ippolito Cavalcanti ein Anhang zur Cusina casarinola co <\/em>la lengua napoletana (Hausfrauenk\u00fcche in napoletanischer Sprache), in dem das Rezept erstmals in seiner heutigen Form schriftlich erschien:
\u201eMelanzane alla parmigiana\u2026 e le farai friggere; e poi le disporrai in una teglia a strato con il formaggio, basilico e brodo di stufato o con salsa di pomodoro; e coperte le farai stufare.\u201c
(\u201eAuberginen nach Parma-Art\u2026 und backst sie aus; dann verteilst du sie auf einem Blech schichtweise mit dem K\u00e4se, Basilikum und Braten- oder Tomatenso\u00dfe und l\u00e4sst sie bedeckt schmoren.\u201c) (aus Wikipedia)
Meine Parmigiana ist ganz schnell und einfach gemacht!<\/p>\n

************<\/em><\/p>\n

This Parmigiana dish is originally from Naples and Sicily. <\/em>
The description of Parmigiana in the encyclopedia Devoto-Oli describes alla Parmigiana as vegetables in layers baked as a gratin and does not mean the cheese Parmesan. <\/em>
The actual age of this dish is easily recognized, as the eggplants are only brought to Italy by Arabian traders in the middle ages. Only from the 13th Century were eggplants used in south Italian dishes. <\/em><\/p>\n

The oldest Parmigiana recipe is to be found at Vicenzo Corrado, but this first recipe is made with zucchini. <\/em>
In the Cucina teoretico practica from Ippolito Cavalcanti, published in 1839, was an attachment named Cucina casarinola co la lengua napoletana (housewifes kitchen written in the Naples dialect) in which the recipe was printed for the first time the way the Parmigiana is still cooked today:<\/em>
\u201eMelanzane alla parmigiana<\/em>\u2026 e le farai friggere; e poi le disporrai in una teglia a strato con il formaggio, basilico e brodo di stufato o con salsa di pomodoro; e coperte le farai stufare.\u201c<\/em>
(\u201eEggplant the Parma way<\/em>\u2026 and if you fry them; layer them on a baking tray with cheese, basil and bake them in the oven covered with gravy or tomato sauce.”) (from Wikipedia)<\/em>
My Parmigiana is very quick and easy!<\/em><\/p>\n\n

\n
\"Parmigiana<\/figure>\n<\/div>\n\n

Fuer 2 Personen als ganzes Mahl:<\/strong>
2 Auberginen, in d\u00fcnne Scheiben geschnitten, quer oder l\u00e4ngs ist egal
400 g Tomatensauce<\/a>
1 frische Mozzarella\u00a0
frischer Basilikum
Parmesan
Salz und Pfeffer
Oregano
Oel zum Braten
etwas Sahne<\/p>\n

Fuer die Bechamel Sauce:<\/strong>
2 EL Butter
2 EL Mehl
500 ml Milch
30 g Parmesan gerieben
Salz und Pfeffer
Muskatnuss<\/p>\n

Fuer die Bechamel die Butter in einem Topf schmelzen, das Mehl zugeben und mit einem Schwingbesen gut durchr\u00fchren. Das Mehl wird zu einem Klumpen, dann die Milch zugeben und gut w\u00fcrzen. Mit dem Schwingbesen solange mischen, bis sie leicht eindickt, dann den Reibk\u00e4se zugeben. K\u00f6cheln unter r\u00fchren bis die Sauce sch\u00f6n dick ist.<\/p>\n

Die Auberginen Scheiben im Oel durchbraten. Eine Gratinform einfetten und etwas Tomatensauce reingeben. Nun eine Schicht Auberginen darauf geben, w\u00fcrzen und etwas Tomatensauce und Bechamel darauf geben. Wieder eine Schicht Auberginen darauf geben, w\u00fcrzen, ein paar St\u00fccke des Mozzarellas darauf geben, ein paar Bl\u00e4tter Basilikum zerreissen und dar\u00fcber streuen und mit etwas Tomatensauce und Bechamel bedecken und wieder eine Schicht Auberginen darauf geben. So weiter fahren, die oberste Schicht muss Tomatensauce und Bechamel sein.<\/p>\n

Diese nun mit Parmesan bestreuen und wenig Sahne dar\u00fcber geben. Ich ben\u00fctze Sahne damit die Auberginen nicht zu sehr austrocknen. Im Ofen bei 180 C Grad ca 30 Minuten backen. Heiss servieren! Dazu passt ein Salat!<\/p>\n

Tipp:<\/strong> Man kann auch Bolognese\u00a0 statt Tomaten Sauce ben\u00fctzen!<\/p>\n

************<\/em><\/p>\n

For 2 Persons as a main meal:<\/em><\/strong>
2 Eggplants, sliced, round or long slices\u00a0<\/em>
400 g Tomato Sauce <\/a><\/em>
1 fresh Mozzarella Cheese<\/em>
fresh Basil<\/em>
Parmesan<\/em>
Salt and Pepper<\/em>
Oregano<\/em>
Oil for frying<\/em>
some Whipping Cream<\/em><\/p>\n

For the Bechamel Sauce:<\/em><\/strong>
2 tbsp Butter<\/em>
2 tbsp Flour<\/em>
500 ml Milk<\/em>
30 g grated Parmesan<\/em>
Salt and Pepper<\/em>
Nutmeg<\/em><\/p>\n

For the Bechamel melt the butter in a pan and add the flour. Whisk well until the flour has absorbed the butter, then add the milk. Whisking all the time season well and let thicken slightly. Then add the grated Parmesan. Cook until well thickened.<\/em><\/p>\n

Fry the eggplant slices in hot oil. <\/em>Grease a gratin dish and put some tomato sauce into it. Add a layer of eggplants, season and add some tomato sauce and Bechamel. Again, put a layer of eggplants, season, add some dices of Mozzarella and add some torn-up leaves of basil. Cover with tomato sauce and Bechamel and again a layer of eggplants. Go on layering and finish with tomato sauce and Bechamel. <\/em><\/p>\n

Now sprinkle a generous amount of Parmesan onto it and a dash of whipping cream. I add whipping cream to avoid the dish to get dry. Bake in the oven at 180 C for 30 minutes. Serve hot! Perfect with a side salad.\u00a0<\/em><\/p>\n

Tip:<\/strong> you could also use Bolognese Sauce instead of just tomato sauce.\u00a0<\/em><\/p>\n\n\n

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Die Parmigiana di Melanzane stammt urspr\u00fcnglich aus Neapel und Sizilien.Nach dem Lexikon Devoto-Oli bezieht sich die Benennung alla Parmigiana auf die schichtweise Anordnung oder das Schneiden…<\/p>\n","protected":false},"author":5,"featured_media":163007,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[61,639,1280,22,402,44,54,21,99,62,65,23],"tags":[26,50,58,25,104,1314],"class_list":{"0":"post-14832","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-eggplant","8":"category-from-around-the-world","9":"category-europa","10":"category-vegetables","11":"category-gratin","12":"category-main-dishes","13":"category-italien","14":"category-cheese","15":"category-herbs","16":"category-sauce","17":"category-tomato","18":"category-vegetarisch","19":"tag-gemuse","20":"tag-main-dish","21":"tag-italien","22":"tag-kaese","23":"tag-herbs","24":"tag-tomato","25":"post_format-post-format-gallery"},"yoast_head":"\nParmigiana di Melanzane - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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