{"id":195,"date":"2008-12-02T17:15:00","date_gmt":"2008-12-02T17:15:00","guid":{"rendered":"http:\/\/estoyhechouncocinillas.dreamhosters.com\/?p=195"},"modified":"2020-10-15T10:42:07","modified_gmt":"2020-10-15T08:42:07","slug":"aubergines-a-la-parmesane","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/aubergines-a-la-parmesane\/","title":{"rendered":"Recette d&rsquo;aubergines \u00e0 la Parmesane (Melanzane alla Parmigiana)"},"content":{"rendered":"<\/p>\n<p>Les<strong> aubergines \u00e0 la parmesane<\/strong> est sans doute l&rsquo;un de mes plats pr\u00e9f\u00e9r\u00e9s. Pendant pas mal de temps, j&rsquo;ai toujours pr\u00e9par\u00e9 ce plat au moins une fois par semaine. Malheureusement, j&rsquo;ai perdu l&rsquo;habitude car j&rsquo;\u00e9tait oblig\u00e9 de vivre sans four \ud83d\ude41\u00a0Mais une fois que l&rsquo;\u00e9lectrom\u00e9nager est revenu,\u00a0je la pr\u00e9pare \u00e0\u00a0nouveau.<\/p>\n<p>Pour r\u00e9aliser cette recette, je vous sugg\u00e8re d&rsquo;utiliser pour une po\u00eale tr\u00e8s large. Sinon, vous allez avoir l&rsquo;impression de ne jamais finir. En plus, il y a deux points essentiels : l&rsquo;un de faire transpirer l&rsquo;aubergine pour lui faire perdre son amertume et deux d&rsquo;ajouter du sucre \u00e0 la sauce tomate pour contrer\u00a0l&rsquo;acidit\u00e9.<\/p>\n<p>\n<ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2008\/12\/berenjenas_a_la_parmesana.png\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2008\/12\/berenjenas_a_la_parmesana.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2008\/12\/berenjenas_a_la_parmesana-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2008\/12\/berenjenas_a_la_parmesana-300x200.png 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2008\/12\/berenjenas_a_la_parmesana.png\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/aubergines-a-la-parmesane\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette d&rsquo;aubergines \u00e0 la Parmesane (Melanzane alla Parmigiana)<\/h2>\n<span id=\"post-ratings-195\" class=\"post-ratings\" data-nonce=\"fd7c1783e9\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_195_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(195, 1, '1 Star');\" onmouseout=\"ratings_off(4.7, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_195_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(195, 2, '2 Stars');\" onmouseout=\"ratings_off(4.7, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_195_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(195, 3, '3 Stars');\" onmouseout=\"ratings_off(4.7, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_195_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(195, 4, '4 Stars');\" onmouseout=\"ratings_off(4.7, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_195_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_half.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(195, 5, '5 Stars');\" onmouseout=\"ratings_off(4.7, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 4,67 \/ 5. Votes: 3<\/div><\/span><span id=\"post-ratings-195-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">4<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT1H30M>1 h 30 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2020-10-15\"><\/time> \n<span itemprop=\"description\" content=\"\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">2 grosses aubergines<\/li>\n<li itemprop=\"recipeIngredient\">3 boules de mozzarella<\/li>\n<li itemprop=\"recipeIngredient\">800 g de tomates<\/li>\n<li itemprop=\"recipeIngredient\">1\/2 oignon<\/li>\n<li itemprop=\"recipeIngredient\">1 cuill\u00e8re \u00e0 caf\u00e9 de sucre<\/li>\n<li itemprop=\"recipeIngredient\">Feuilles de basilic<\/li>\n<li itemprop=\"recipeIngredient\">Farine<\/li>\n<li itemprop=\"recipeIngredient\">Huile d&rsquo;olive<\/li>\n<li itemprop=\"recipeIngredient\">Parmesan r\u00e2p\u00e9, pour saupoudrer<\/li>\n<li itemprop=\"recipeIngredient\">Origan<\/li>\n<li itemprop=\"recipeIngredient\">Sel<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">La veille, trancher\u00a0les boules de mozzarella et les laisser reposer au moins 24 heures au r\u00e9frig\u00e9rateur dans une passoire pour lib\u00e9rer leur liquide.<\/li>\n<li itemprop=\"recipeInstructions\">Laver les aubergines, enlever\u00a0la tige et couper les aubergines en tranches fines, dans le sens de la longueur ou de la largeur, comme vous le souhaitez.<\/li>\n<li itemprop=\"recipeInstructions\">Saler les tranches d&rsquo;aubergine des deux c\u00f4t\u00e9s et laisser reposer dans une passoire\u00a0pendant au moins 30 minutes.\u00a0Elles vont\u00a0suer l&rsquo;eau am\u00e8re<\/li>\n<li itemprop=\"recipeInstructions\">Pendant ce temps, pr\u00e9parer la sauce tomate:\n<ol>\n<li itemprop=\"recipeInstructions\">\u00c9plucher, laver et hacher l&rsquo;oignon en petits morceaux.<\/li>\n<li itemprop=\"recipeInstructions\">Dans une po\u00eale, faire chauffer 3 \u00e0 4 cuill\u00e8res \u00e0 soupe d&rsquo;huile d&rsquo;olive. Ajouter l&rsquo;oignon et faire revenir\u00a0jusqu&rsquo;\u00e0 ce qu&rsquo;il devient\u00a0transparent.<\/li>\n<li itemprop=\"recipeInstructions\">Laver les tomates, enlever le p\u00e9doncule\u00a0et les couper en petits carr\u00e9s.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter\u00a0les tomates et les feuilles de basilic. Saler selon votre go\u00fbt\u00a0et ajouter le sucre.<\/li>\n<li itemprop=\"recipeInstructions\">Laisser r\u00e9duire \u00e0 feu moyen-doux pendant environ 30 minutes.<\/li>\n<li itemprop=\"recipeInstructions\">Retirer les feuilles de basilic et broyer le tout au mixer.<\/li>\n<li itemprop=\"recipeInstructions\">Tamiser la sauce \u00e0 l&rsquo;aide d&rsquo;une passoire et d&rsquo;un pilon. Mettre \u00e0 nouveau dans la po\u00eale \u00e0 feu moyen-doux.<\/li>\n<li itemprop=\"recipeInstructions\">Laisser r\u00e9duire quelques minutes. R\u00e9server.<\/li>\n<\/ol>\n<\/li>\n<li itemprop=\"recipeInstructions\">Rincer les aubergines, bien les s\u00e9cher\u00a0et fariner l\u00e9g\u00e8rement.<\/li>\n<li itemprop=\"recipeInstructions\">Dans une grande po\u00eale, faire chauffer un doigt d&rsquo;huile d&rsquo;olive \u00e0 feu moyen-fort.<\/li>\n<li itemprop=\"recipeInstructions\">Lorsque l&rsquo;huile est chaude, faire frire les tranches d&rsquo;aubergine quelques minutes\u00a0de chaque c\u00f4t\u00e9 ou jusqu&rsquo;\u00e0 ce qu&rsquo;elles commencent \u00e0 dorer. Laisser reposer sur du papier absorbant.<\/li>\n<li itemprop=\"recipeInstructions\">Sortir\u00a0la mozzarella du\u00a0frigo et les \u00e9ponger avec du papier absorbant en serrant l\u00e9g\u00e8rement.<\/li>\n<li itemprop=\"recipeInstructions\">Pr\u00e9chauffer le four \u00e0 180\u00baC, feu vo\u00fbte et sole.<\/li>\n<li itemprop=\"recipeInstructions\">Dans un plat allant au four, placez une couche de sauce tomate sur le fond. Ensuite, des couches altern\u00e9es de l&rsquo;aubergine, de la sauce tomate et de la mozzarella. On termine par une couche de tomate. Saler l\u00e9g\u00e8rement chaque couche d&rsquo;aubergine. Saupoudrer avec un peu d&rsquo;origan sur chaque couche de sauce tomate.<\/li>\n<li itemprop=\"recipeInstructions\">Dans la derni\u00e8re couche de sauce tomate saupoudrer franchement de parmesan r\u00e2p\u00e9.<\/li>\n<li itemprop=\"recipeInstructions\">Enfourner\u00a0\u00e0 mi-hauteur, pendant 30 minutes ou jusqu&rsquo;\u00e0 ce que la surface soit dor\u00e9e.<\/li>\n<li itemprop=\"recipeInstructions\">Laisser reposer 10 minutes avant de servir. C&rsquo;est pr\u00eat.<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad>\n<div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\">\n<ul>\n<li>Vous pouvez remplacer la mozzarella fra\u00eeche par de mozzarella en tranches\u00a0si vous n&rsquo;avez pas le temps de les faire \u00e9goutter la veille.<\/li>\n<li>Vous pouvez\u00a0utiliser aussi votre fromage pr\u00e9f\u00e9r\u00e9. Avec du fromage de ch\u00e8vre c&rsquo;est \u00e9galement tr\u00e8s bon.<\/li>\n<li>Vous pouvez trancher l&rsquo;aubergine \u00e0 l&rsquo;aide d&rsquo;une\u00a0mandoline.<\/li>\n<li>Vous pouvez utiliser de la sauce tomate conditionn\u00e9e.<\/li>\n<li>Pour une version plus l\u00e9g\u00e8re, vous pouvez supprimer la farine et faire r\u00f4tir les aubergines au four au lieu de les faire frire.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":2833,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"","_yoast_wpseo_metadesc":"","footnotes":""},"categories":[241,845,20],"tags":[962,997,959,430],"class_list":["post-195","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italienne","category-legumes","category-recette","tag-mozzarella","tag-parmesana","tag-tomates","tag-aubergines"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette d&rsquo;aubergines \u00e0 la Parmesane (Melanzane alla Parmigiana)<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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