Parmigiana di Melanzane

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Savouring Perfection: Belgian Beer & Food Pairing

Belgians enjoy one of the most vibrant and diverse beer cultures in the world and beer is incorporated into all aspects of the meal, even dessert. Belgian brewing methods vary widely, producing a breadth of flavors and aromas that pair perfectly with food. Served in the appropriate glassware, the flavors of the Belgian beers and multi-textured aromas are released, like the nose of a fine wine. Belgian beer has sparked the increasing trend of food and beer pairings to spread across the United States with restaurants offering beer-themed dinners, beer pairings with tasting menus and dedicated beer sommeliers. This increased interest in serving beer with food can be attributed to the proliferation of microbreweries and the adaptation of beer cultures from countries like Belgium, which have opened up the world of beer to many chefs, sommeliers, beverage directors, and consumers.

DR BLUES Beer & Food Pairing

When pairing beer and food, one of the most important things to consider is the balance of the beer and the food it’s matched with. This includes the weight and intensity of the food, and the aroma and taste of the beer. When serving a beer with food, it is important to create harmony between the flavors to achieve the desired sensory impact of the beer and the food it’s paired with. At RM Seafood in Las Vegas, beverage director Jeff Eichelberger explains “I think of beer in the same vein as wine when approaching pairing. Texture and complementary flavors and aromas are key to look for. Beer is usually easier to pair with food than wine as it tends to be broader and more forgiving on the palate.”

Our lightest beer PaceMaker (4.5%) is a perfectly well balanced, medium-bodied pilsner, brewed to perfection from the very best ingredients. If you like low alcohol content refreshing beers, you will find PaceMaker to taste organically distinct, rich and natural with a refreshing floral and complex taste, and a long-lasting after-taste.

Like all DR BLUES brews, PaceMaker undergoes in-bottle conditioning in DR BLUES music room while listening to the music of Big Apple Blues Band through 30,000 Watts of acoustic energy for 3 weeks. PaceMaker is a table beer for the Kings who drink only the very best.

At the table, most chefs prefer heavier beers with sufficient complexity, preferably served from small glasses. As a general rule, when you assemble a beer menu you should start off with a lighter  beer and finish with a more distinctive one that packs more of a punch. If you start with serving an IPA or a heavy stout at the start of a meal, the dominant bitterness of these beers will linger in the mouth.

Parmigiana di Melanzane with DR BLUES Belgian Brews

This week we bring to you one amazing recipe for Parmigiana di Melanzane with DR BLUES Belgian Brews.

Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. Use ripe eggplant without seeds and salt them for 1 hour to remove the bitterness.



Original recipe yields 8 servings
Ingredient Checklist
Tomato Sauce:


Instructions Checklist
  1. Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.

  2. Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.

  3. Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels.

  4. Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.

  5. Preheat oven to 350 degrees F (175 degrees C).

  6. Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese.

  7. Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.

    Cook’s Notes:

    Make sure eggplants are dried well, otherwise they won’t get crisp while frying and will instead soak up the oil like a sponge.
    Eggplant Parmigiana tastes even better heated up the following day.
    Use tomato passata if you can find it. Substitute scamorza cheese for the mozzarella if preferred.