{"id":64396,"date":"2022-06-09T16:58:56","date_gmt":"2022-06-09T14:58:56","guid":{"rendered":"https:\/\/www.visitsicily.info\/ricetta\/la-parmigiana-daubergines\/"},"modified":"2025-11-17T21:52:00","modified_gmt":"2025-11-17T20:52:00","slug":"la-parmigiana-daubergines","status":"publish","type":"ricetta","link":"https:\/\/www.visitsicily.info\/fr\/ricetta\/la-parmigiana-daubergines\/","title":{"rendered":"La Parmigiana d\u2019aubergines"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1248px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:0px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\"><h2><strong>La recette<\/strong><\/h2>\n<p>Lavez et s\u00e9chez les aubergines. Ensuite, \u00e0 l\u2019aide d&#8217;un couteau retirez le p\u00e9doncule et coupez dans le sens de la longueur pour obtenir des tranches de 4-5\u00a0mm d\u2019\u00e9paisseur. Placez progressivement les tranches dans une passoire et saupoudrez d\u2019un peu de gros sel. Placez une assiette avec un poids sur les aubergines, de mani\u00e8re \u00e0 leur faire transpirer l\u2019eau am\u00e8re de v\u00e9g\u00e9tation. Laissez ainsi pendant au moins 1\u00a0heure. Pendant ce temps, coupez la mozzarella en cubes et \u00e9gouttez-la. Dans une grande casserole, versez un filet d\u2019huile d\u2019olive extra vierge, ajoutez l\u2019oignon hach\u00e9 et laissez-le revenir pendant quelques minutes. M\u00e9langez ensuite le coulis de tomate et ajoutez \u00e9galement un peu d\u2019eau, ajoutez le sel et laissez cuire \u00e0 feu doux pendant environ 40\u00a0minutes.<\/p>\n<p>\u00c0 la fin de la cuisson, n\u2019oubliez pas d\u2019ajouter les feuilles de basilic en les coupant \u00e0 la main. Rincez les aubergines et s\u00e9chez-les avec du papier absorbant avant de les faire frire dans une abondante huile d\u2019arachide bouillante, en plongeant peu de tranches \u00e0 la fois. Lorsqu\u2019elles sont dor\u00e9es, \u00e9gouttez-les sur du papier absorbant. Ensuite, passez \u00e0 la composition.<\/p>\n<p>Mettez un peu de sauce au fond d\u2019un plat de 20&#215;30\u00a0cm qui va au four, puis formez la premi\u00e8re couche en disposant horizontalement les tranches d\u2019aubergines. Moulez un peu de poivre noir, saupoudrez de parmesan et versez les cubes de mozzarella en les r\u00e9partissant uniform\u00e9ment. Enfin, versez encore un peu de sauce tomate en laissant tomber les feuilles de basilic frais. Recommencez l\u2019op\u00e9ration en pla\u00e7ant, cette fois, les aubergines verticalement\u00a0; continuez ainsi \u00e0 former les couches en inversant \u00e0 chaque fois le sens des aubergines. Sur la derni\u00e8re couche, versez la sauce tomate restante, les feuilles de basilic, les cubes de mozzarella et le parmesan. Pour terminer, mettez au four pr\u00e9chauff\u00e9 \u00e0 200\u00a0\u00b0C pendant environ 30\u00a0minutes. Une fois pr\u00eat, laissez reposer quelques minutes avant de servir. Bon app\u00e9tit\u00a0! (ricette.giallozafferano.it)<\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"featured_media":61692,"template":"","categories":[1969,2093],"luogo":[],"stagione":[2060,2061,2062,2063],"class_list":["post-64396","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","category-sapori-da-non-perdere-fr","category-ricette-pagina-principale-fr","stagione-automne","stagione-ete","stagione-hiver","stagione-printemps"],"acf":{"galleria":false,"paragrafo_1":"<p>Tout Sicilien qui se respecte sait reconna\u00eetre son odeur inimitable avant m\u00eame de l\u2019apercevoir, \u00e0 peine sortie du four, au centre de la table de la cuisine. Et comment d\u00e9crire l\u2019explosion de saveurs, apr\u00e8s avoir plong\u00e9 la fourchette dans la cro\u00fbte croustillante de parmesan pour atteindre les couches d\u2019aubergines frites, g\u00e9n\u00e9reusement assaisonn\u00e9es de sauce tomate, mozzarella ou caciocavallo\u00a0? Aujourd\u2019hui on mange de la Parmigiana\u00a0! Plat unique, entr\u00e9e ou accompagnement. Chaude, ti\u00e8de et m\u00eame froide (afin de profiter des saveurs qui se sont, entre-temps, lib\u00e9r\u00e9es), la Parmigiana est l\u2019un des plats les plus aim\u00e9s de la tradition sicilienne, une recette que chaque famille du sud conserve et se transmet de g\u00e9n\u00e9ration en g\u00e9n\u00e9ration.<\/p>\n<h2><strong>Historie<\/strong><\/h2>\n<p>Et si nous voulions en savoir plus sur son histoire, nous nous retrouverions au centre des plus violentes disputes gastronomiques de notre pays\u00a0: son origine est en effet contest\u00e9e entre la Sicile, Naples et la ville de Parme.<\/p>\n<p>Mais la th\u00e8se selon laquelle l\u2019aubergine serait arriv\u00e9e en Sicile au XV\u00e8me si\u00e8cle, gr\u00e2ce aux Arabes qui la firent arriver de l\u2019Inde, nous laisse croire qu\u2019elle pourrait \u00eatre un plat totalement sicilien. En outre, selon une autre hypoth\u00e8se, le terme parmigiana d\u00e9rive du mot sicilien \u00ab\u00a0parmiciana\u00a0\u00bb, c\u2019est-\u00e0-dire l\u2019ensemble des lattes en bois qui, superpos\u00e9es l\u2019une sur l\u2019autre, forment les persiennes, nous rappelant pr\u00e9cis\u00e9ment la disposition en couches des aubergines et de l\u2019assaisonnement qui composent ce plat tr\u00e8s savoureux.<br \/>\nEnfin, pour lever tout doute sur sa possible origine \u00e9milienne, l\u2019Accademia della Crusca (notre Acad\u00e9mie fran\u00e7aise) d\u00e9cr\u00e8te qu\u2019il n\u2019y aurait pas de lien entre le fromage parmesan et notre Parmigiana\u00a0: l\u2019ancienne recette d\u2019origine pr\u00e9voit en effet d\u2019utiliser du pecorino sicilien.<\/p>\n<p>Au-del\u00e0 de ses origines, c\u2019est un plat qui est propos\u00e9 dans chaque r\u00e9gion d\u2019Italie et qui peut \u00eatre cuisin\u00e9 en toute saison gr\u00e2ce \u00e0 son principal ingr\u00e9dient qui est disponible toute l\u2019ann\u00e9e car on peut facilement la cultiver sous serre.<\/p>\n<p>Nous vous donnons la recette classique qui la veut parfum\u00e9e avec des feuilles de basilic et qui peut \u00eatre enrichie, dans sa variante la plus savoureuse, avec l\u2019ajout d\u2019\u0153ufs durs.<\/p>\n","titolo_paragrafo_1":"D\u00e9tail","difficolta":"Moyenne","ingredienti":[{"nome_ingrediente":"PROPORTIONS POUR","quantita":"8 personnes"},{"nome_ingrediente":"Aubergines ovales noires","quantita":"1,5\u00a0kg"},{"nome_ingrediente":"Parmigiano reggiano AOP","quantita":"150\u00a0g"},{"nome_ingrediente":"Coulis de tomate","quantita":"1,4\u00a0l"},{"nome_ingrediente":"Oignon jaune","quantita":"1\/2"},{"nome_ingrediente":"Huile d\u2019olive extra vierge ","quantita":"en quantit\u00e9 suffisante"},{"nome_ingrediente":"Poivre noir","quantita":"en quantit\u00e9 suffisante"},{"nome_ingrediente":"Basilic ","quantita":"quelques feuilles"},{"nome_ingrediente":"Sel fin ","quantita":"en quantit\u00e9 suffisante"},{"nome_ingrediente":"Huile d\u2019arachide pour la friture","quantita":"en quantit\u00e9 suffisante"}],"sottotitolo":"Reine de la table sicilienne","durata":"","localizzazione":"<div class=\"leaflet-map\" data-height=\"400\" data-map=\"leaflet\" data-map-lng=\"14.1778564\" data-map-lat=\"37.4486966\" data-map-zoom=\"7\" data-map-layers=\"[&quot;CartoDB.Voyager&quot;]\" data-map-markers=\"[]\"><\/div>\n"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La Parmigiana d\u2019aubergines - Visit Sicily<\/title>\n<meta name=\"description\" content=\"\u00a0Aujourd\u2019hui on mange de la Parmigiana\u00a0! 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