Eggplant parmigiana is a classic Italian dish that has been enjoyed for generations. It is typically made with layers of sliced eggplant, tomato sauce, and mozzarella cheese. However, this traditional recipe can be easily transformed into something extraordinary by incorporating chocolate. Yes, you read that right – chocolate!

The addition of chocolate may seem strange at first, but it can add a rich and unique flavor to the dish that is sure to impress your family and friends. To add chocolate to eggplant parmigiana, you will need to make a chocolate tomato sauce. This may sound a bit unusual, but it results in a sauce that is both sweet and savory, and deliciously rich. Here’s how to make it:

Ingredients:

– 2 cans of crushed tomatoes
– 2 tablespoons of cocoa powder
– 1 tablespoon of honey
– 2 cloves of garlic, minced
– Salt and pepper

Instructions:

1. In a large saucepan, combine the crushed tomatoes, cocoa powder, honey, and minced garlic. Mix well.

2. Season the mixture with salt and pepper, to taste.

3. Simmer the sauce over low heat for about 10 minutes, stirring occasionally. This will allow the flavors to meld together.

4. Remove the sauce from the heat and let it cool slightly.

Now that you have made the chocolate tomato sauce, you can begin assembling the eggplant parmigiana. Here’s how to do it:

Ingredients:

– 2 large eggplants, sliced into rounds
– Salt and pepper
– 1 cup of all-purpose flour
– 2 eggs, beaten
– 2 cups of Italian-seasoned breadcrumbs
– Vegetable oil, for frying
– 2 cups of chocolate tomato sauce
– 2 cups of shredded mozzarella cheese
– 1 cup of grated Parmesan cheese

Instructions:

1. Preheat your oven to 375°F.

2. Place the sliced eggplant on a large baking sheet and sprinkle them with salt and pepper.

3. Place the flour, beaten eggs, and breadcrumbs in three separate shallow dishes.

4. Dip each slice of eggplant in the flour, shaking off any excess. Then, dip them into the beaten eggs, and finally into the breadcrumbs, pressing the breadcrumbs onto the eggplant to ensure they stick.

5. In a large skillet, heat about 1 inch of vegetable oil over medium-high heat. Once the oil is hot, fry the breaded eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side.

6. Transfer the fried eggplant to a paper towel-lined plate to drain any excess oil.

7. In a 9×13 inch baking dish, spread a layer of chocolate tomato sauce on the bottom, followed by a layer of fried eggplant, and a layer of shredded mozzarella cheese. Repeat these layers until all the ingredients have been used up, making sure to end with a layer of cheese on top.

8. Sprinkle the grated Parmesan cheese over the top of the dish.

9. Cover the baking dish with foil and bake for 30 minutes.

10. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly on top.

11. Let the eggplant parmigiana cool for a few minutes before serving.

The result is a delicious twist on a classic Italian dish that is sure to delight your taste buds. The hint of sweetness from the chocolate in the tomato sauce pairs perfectly with the savory flavors of the eggplant, mozzarella, and Parmesan cheese. Whether you are making this dish for a special occasion or just a weeknight dinner, eggplant parmigiana with chocolate is sure to become a new favorite in your recipe collection.

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