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 According to The Oxford Companion to Italian Food, it was originally made with meat, but the vegetarian version has become more popular over time.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.
Add 800g canned chopped tomatoes, 1 tsp dried oregano, salt, and pepper. Simmer for 15 minutes.
Fry the Eggplant: In the same frying pan, add a bit more olive oil and fry the eggplant slices until golden on both sides.
Assemble the Parmigiana: After this, In a baking dish, layer half of the fried eggplant, followed by half of the tomato sauce, mozzarella, and Parmesan. Repeat the layers.
Bake: Preheat your oven to 180°C (350°F). Bake for 30-35 minutes until golden and bubbling.
Serve: Allow to cool slightly before garnishing with fresh basil leaves.
V. Flavor Profile & Nutritional Information
Mary Berry’s Parmigiana delivers a delightful blend of flavors, featuring layers of savory tomato sauce, creamy mozzarella, and rich eggplant. Each bite offers a comforting mix of textures and tastes.
Nutritional Information (per serving):
- Calories: 350
- Fat: 22g
- Protein: 15g
- Carbohydrates: 20g
VI. Tips for a Perfect Parmigiana
- Troubleshooting Common Issues:
- If the eggplant is too bitter, ensure you salt it adequately and rinse thoroughly.
- Enhancing Flavor and Texture:
- For a smoky flavor, try grilling the eggplant instead of frying.
- Variations:
- Add layers of spinach or zucchini for extra vegetables.
VII. Alternative Recipes
Vegan Parmigiana:
- Ingredients:
- Replace mozzarella with vegan cheese or cashew cheese.
Instructions:
- Follow the original recipe, substituting vegan cheese where necessary.
- Ensure that all other ingredients are plant-based.
VIII. Recipe Variations & Serving Suggestions
Serve this parmigiana with a side of crusty bread or a fresh green salad for a complete meal.
IX. Storage & Reheating Instructions
Store leftovers in an airtight container in the fridge for up to approximately 3 days. Reheat in the oven until warmed through, or microwave in short bursts.
X. Frequently Asked Questions (FAQ)
- Can I freeze the parmigiana?
- Yes, it freezes well. Wrap tightly and store for up to three months.
- Can I use other vegetables?
- Absolutely! Zucchini and mushrooms are great alternatives.
XI. Conclusion & Call to Action
Mary Berry’s Parmigiana is a delicious testament to Italian comfort food, perfect for any occasion.
For more delightful recipes, visit Mary Berry’s Official Website.
XII. Additional Resources
- Mary Berry’s Cookbooks
- Culinary Hill for more cooking inspiration.
- Explore the history of Parmigiana for a deeper culinary understanding.
This detailed guide not only provides a delicious recipe but also enriches your cooking experience with historical insights and expert advice. Enjoy your culinary journey!
