Mary berry Parmigiana

I. Introduction

Mary Berry is a celebrated baker and author of over 70 cookbooks, such as Mary Berry Cooks and Mary Berry’s Baking Bible. Known for her role as a judge on the BBC’s The Great British Bake Off, she has dedicated more than four decades to teaching cooking. Trained at Cordon Bleu in Paris, Mary started her career as a magazine cookery editor and published her first cookbook in 1966. Her contributions to culinary arts have been recognized with awards like the Guild of Food Writers Lifetime Achievement Award in 2009 and a CBE in the Queen’s Birthday Honours list in 2012.

Mary’s parmigiana is a comforting dish that embodies the essence of home-cooked meals. This recipe showcases her culinary skills while providing historical context, nutritional information, and a vegan adaptation, making it accessible for various dietary needs.

II. Mary Berry’s Unique Approach & Historical Context

Mary Berry is known for her dedication to high-quality ingredients, essential for the authentic flavors in her recipes. The history of Parmigiana, especially Melanzane alla Parmigiana, originates from Southern Italy, where eggplant was layered with cheese and tomato sauce. This dish has evolved over the years. According to The Oxford Companion to Italian Food, it was originally made with meat, but the vegetarian version has become more popular over time.

Mary’s recipe honors the traditional roots of Parmigiana while adding her personal touch of simplicity and elegance. She highlights a balance of flavors and textures, transforming the dish into not just a meal but a delightful experience.

III. Notices on Ingredients & Equipment

Ingredients:

• For the Eggplant:
  • 2 large eggplants, sliced into 1 cm rounds
  • Salt (for sweating the eggplant)
• For the Sauce:
  • 800g canned chopped tomatoes
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • Salt and pepper to taste
• For Assembly:
  • 250g mozzarella cheese, sliced
  • 100g grated Parmesan cheese
  • Fresh basil leaves for garnish

Equipment:

• A large frying pan
• A baking dish (approximately 23cm x 30cm)
• A sharp knife
• A cutting board
• A mixing bowl

IV. Recipe Instruction

Prepare the Eggplant: After this, Sprinkle sliced eggplant with salt and let sit for approximately 30 minutes to draw out moisture.

Wash the eggplant thoroughly and gently dry it with a paper towel.

Make the Sauce: In a frying pan, heat 1 tbsp olive oil and sauté 2 minced garlic cloves until fragrant.