How to Make Eggplant Parmigiana | Easy Gluten-Free Recipe

Описание: This is my authentic Italian Parmigiana di Melanzane (eggplant / aubergine parmigiana), made completely gluten-free and finished with a unique twist, a touch of long green peperoncino (chilli) that adds brightness without any heat. It perfectly balances the sweetness and acidity of the rich tomato sugo.

It’s the dish I’m always asked to bring to gatherings in our little Italian village, and it’s even tastier the next day, making it perfect for prepping ahead. It also freezes well, so you can keep a tray ready for whenever you want a comforting Italian meal.

To keep it gluten-free and perfectly crispy, the eggplant slices are coated lightly with rice flour (farina di riso) before frying, no breadcrumbs needed.

No shortcuts, just simple ingredients layered with care.
Follow the video step by step.

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Ingredients

Eggplant (Melanzane)
   •   4 medium to large eggplants
   •   Salt (sale), for drawing out moisture
   •   Rice flour (farina di riso), for coating before frying


🍅 Sugo (Tomato Sauce) – With a Flavorful Twist
   •   ½ large onion
   •   1 medium carrot
   •   1 long green chilli
   •   1 can peeled tomatoes (pomodori pelati)
   •   1 bottle passata (strained tomato puree)
   •   3–4 tbsp olive oil
   •   3–4 tbsp water
   •   ½ tsp dried oregano (origano secco)
   •   4–5 fresh basil leaves
   •   Salt and black pepper, to taste


Assembly (Assemblaggio)
   •   Fresh basil (basilico), plenty
   •   2 fresh mozzarella
   •   Pecorino Sardo or similar
   •   A little Grana Padano or Parmigiano Reggiano

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Bake (Cottura)
   •   Bake at 180°C (350°F) for 30 minutes covered,
then 10 minutes uncovered to finish bubbling and golden.


For more beautiful recipes, be sure to check out my channel. ​⁠‪@NextwithNicola‬








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