Seafood Parmigiana
Craving a taste of the sea? This **Seafood Parmigiana** is a delightful twist on the traditional eggplant parmigiana, bringing the fresh flavors of mussels, clams, and shrimp to your table! Perfect for a pescatarian feast or a Mediterranean-inspired meal, this **seafood parmigiana recipe** is sure to impress. Discover how easy it is to create this **easy seafood parmigiana** in your own kitchen!
Dietary Information
Servings:
- 1
To prepare the seafood parmigiana, first start with the eggplants: wash them and remove the stem 1, then slice them thinly, about 4-5 mm thick 2. Meanwhile, heat the seed oil in a large pot. Flour the eggplants 3.
- 2
When the oil has reached 170°, dip the floured eggplant slices 4. Fry for a few minutes until golden brown 5, then drain them on a tray lined with absorbent paper 6.
- 3
Now prepare the herb breadcrumbs: in the mixer, pour the breadcrumbs, oregano 7 and basil leaves 8. Blend everything together and set aside. Move on to the mollusks: in a pan, heat the oil with the garlic and parsley stems 9. Let it flavor for a few moments.
- 4
Pour in the cleaned mussels and the purged clams 10. Cover with the lid 11 and cook over high heat until the shells open 12.
- 5
Once ready, drain them through a colander 13, taking care to preserve the cooking liquid 13. Shell the mussels 14 and clams 15.
- 6
Filter the cooking liquid from the mussels and clams and collect it in a pan 16, then bring it to a boil and add the tomato sauce 17, salt and pepper 18. Cook for 20 minutes without a lid.
- 7
Take the cleaned shrimp and cut them into pieces 19. Everything is ready to assemble the parmigiana: take a 25x18 cm baking dish, spread a first layer of sauce on the bottom 20, then arrange the fried eggplants 21 and cover again with the tomato.
- 8
Continue with a layer of mussels, clams and shrimp 22, then sprinkle with the herb breadcrumbs 23. Continue with another layer of eggplants and sauce 24 and alternate the layers in the same way until the ingredients are used up.
- 9
Finish the last layer with breadcrumbs and a drizzle of olive oil 25. Bake in a preheated static oven at 180° for 25 minutes. Remove your seafood parmigiana from the oven, let it cool slightly, then serve it, perfuming the dish with fresh basil leaves 27!
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