This fish main course, the sea parmigiana, is a tasty dish and even more flavorful if you let the eggplants, cut in half and scored with a knife, marinate with the creamy soy and tomato sauce, but….
If you’re in a hurry, the dish will still be interesting even without the marinade, and you can always flavor the eggplant and cod parmigiana with a pinch of chili pepper and herbs of your choice!
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I opened a channel of recipes open to everyone and free on WhatsApp, no notifications, and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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TIME FOR ZUCCHINI, PEPPERS, EGGPLANTS AND TOMATOES with which we can prepare many rich recipes both hot and cold!
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients SEA PARMIGIANA RECIPE
- 1 eggplant (oval)
- 5 datterini tomatoes (about)
- 0.55 lbs cod (or salmon)
- 1 mozzarella
- to taste chopped parsley
- to taste basil
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- to taste breadcrumbs
- to taste Parmigiano Reggiano DOP
- 2 tbsp soy sauce
- 1 tbsp tomato paste
- 2 tbsp tomato sauce
- 1 tbsp extra virgin olive oil
- to taste salt
Tools SEA PARMIGIANA RECIPE
- Baking pans
- Baking paper
- Knives
FOR THE PREPARATION OF THE SEA PARMIGIANA RECIPE
I wash the eggplant round, cut it in half, and then use a sharp knife to score the flesh in a diamond pattern, clearly without cutting all the way through.
I mix the sauce ingredients and with a brush I season the half eggplant well by inserting the marinade inside the cuts in the flesh.
I let it rest for 30 minutes, then after lining a pan with parchment paper, I place the scored and seasoned eggplant flesh side down on the pan and bake at 350°F for about 25 minutes or depending on the characteristics of our home oven.
In the meantime, I dice the cod (or the salmon steak), the mozzarella, and some cherry tomatoes.
I also chop the basil and parsley and add them to the mix just made.
As soon as the eggplant halves are warm, I cover the flesh with this mixture of fish, mozzarella, flavors, and adjust with salt and pepper.
I sprinkle everything with breadcrumbs mixed with Parmesan and bake for about 20 minutes at 375°F or depending on the characteristics of our home oven.
Once cooked, I take the pan out of the oven, plate, and voilà….Enjoy your meal!
Annalisa
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OH MY GOSH HOW GOOD IS THE EGGPLANT PARMIGIANA…
read → https://blog.giallozafferano.it/asilannablu/melanzane-alla-parmigiana/
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SOURCE IG Cristina Nicolini
