New Mexican Green Chile Parmigiana

Ingredients

In this New Mexican adaptation of Parmigiana, the traditional Italian flavors are enhanced with the addition of New Mexican green chiles. These chiles bring a unique smoky heat and a touch of sweetness to the dish, elevating it to a whole new level. The original Parmigiana typically uses Italian ingredients like basil and mozzarella, while this version incorporates New Mexican flavors such as cilantro and Monterey Jack cheese. The result is a fusion of two culinary traditions that creates a truly unforgettable dish. We alse have the original recipe for Parmigiana (Calabria), so you can check it out.

• 2 large eggplants (about 1 kg / 2.2 lbs), sliced into 1/2-inch thick rounds 2 large eggplants (about 1 kg / 2.2 lbs), sliced into 1/2-inch thick rounds
• 4 tablespoons olive oil (60ml) 4 tablespoons olive oil (60ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 4 New Mexican green chiles, roasted, peeled, seeded, and chopped 4 New Mexican green chiles, roasted, peeled, seeded, and chopped
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• 1/4 cup (60ml) chopped fresh cilantro 1/4 cup (60ml) chopped fresh cilantro
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• 2 cups (200g) shredded Monterey Jack cheese 2 cups (200g) shredded Monterey Jack cheese
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 10g
• Carbohydrates (total, sugars): 28g, 12g
• Protein: 15g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Place the eggplant slices on a baking sheet and brush both sides with olive oil. Season with salt and pepper.
3. 3.
   Roast the eggplant slices in the preheated oven for about 20 minutes, or until they are tender and slightly golden.
4. 4.
   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they are softened and fragrant.
5. 5.
   Stir in the roasted green chiles, tomato sauce, cilantro, cumin, and dried oregano. Season with salt and pepper to taste. Simmer the sauce for about 10 minutes to allow the flavors to meld together.
6. 6.
   In a greased baking dish, layer half of the roasted eggplant slices. Spread half of the green chile tomato sauce over the eggplant, followed by half of the Monterey Jack cheese. Repeat the layers with the remaining ingredients.
7. 7.
   Sprinkle the grated Parmesan cheese over the top layer.
8. 8.
   Bake the Parmigiana in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
9. 9.
   Allow the dish to cool for a few minutes before serving. Garnish with fresh cilantro, if desired.

Treat your ingredients with care...

• Eggplant — Make sure to slice the eggplant evenly to ensure even cooking. Salting the eggplant slices and letting them sit for 30 minutes before roasting can help remove any bitterness.
• New Mexican green chiles — If you can't find fresh green chiles, you can use canned or frozen ones. Adjust the amount according to your desired level of spiciness.
• Monterey Jack cheese — If Monterey Jack cheese is not available, you can substitute it with another mild melting cheese like Cheddar or Colby.

Tips & Tricks

• For a smokier flavor, you can grill the eggplant slices instead of roasting them in the oven.
• If you prefer a milder heat, remove the seeds from the green chiles before adding them to the sauce.
• Serve the Parmigiana with a side of warm tortillas or crusty bread to soak up the delicious sauce.
• Leftovers can be refrigerated and reheated the next day for an equally tasty meal.
• Feel free to add other vegetables like zucchini or bell peppers to the layers for added variety.

Serving advice

Serve the New Mexican Green Chile Parmigiana as a main course accompanied by a fresh green salad dressed with lime vinaigrette. The vibrant colors and flavors of the salad will complement the richness of the dish.

Presentation advice

Garnish the Parmigiana with a sprinkle of fresh cilantro leaves and a drizzle of olive oil for an appetizing presentation. Serve it in individual baking dishes or on a large platter, allowing the layers to be visible.