Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, aubergine parmigiana. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Aubergine parmigiana is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Aubergine parmigiana is something which I have loved my entire life. They are fine and they look fantastic.
This aubergine parmigiana recipe is a brilliant vegetarian alternative to a lasagne. If you're looking for an Italian meat-free recipe for your family that's tasty and quick to make, Gennaro has the answer with this delicious aubergine. Donal's aubergine parmigiana is so easy to make and tastes wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have aubergine parmigiana using 17 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Aubergine parmigiana:
- Get For the tomato sauce:
- Make ready 500 ml tomato passata or 2 tins of good quality tomatoes
- Prepare 1 little olive oil
- Make ready 2 cloves garlic, peeled and finely chopped
- Get 1 tsp Dijon mustard
- Prepare 1 tbsp. tomato puree
- Get 1 tsp honey
- Make ready 1 tsp chilli puree (pepperoncino)
- Take salt and pepper
- Get a few sprigs fresh oregano, leaves stripped and finely chopped or 1 tsp dried
- Make ready For the melanzane (to serve 2):
- Take 2 medium aubergines
- Get sea salt
- Prepare olive oil
- Prepare 2 balls buffalo mozzarella, drained and dried in paper towels, or 200g cooking mozzarella
- Take 5-6 tbsp. freshly grated Parmesan
- Make ready a few sprigs fresh basil
It also works really well for lunch, especially if served with a green salad. Aubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine, for the sake of linguistic consistency) is that rare and glorious thing: Mediterranean stodge. Try this aubergine parmigiana recipe then try our healthier parmigiana and other aubergine recipes. This aubergine parmigiana recipe is simple, delicious and filled with incredible Italian flavour.
Steps to make Aubergine parmigiana:
- Wash and slice the aubergines into 1cm discs, sprinkle with salt and leave for half an hour in a colander. This step is not essential, aubergines don’t taste bitter these days but I find the process does improve their texture. They might discolour a little but ignore it – after all they will end up buried in the tomato sauce.
- Make the tomato sauce: heat up a couple of tablespoons of olive oil in a medium sized pan and add the garlic. Let it only just start to sizzle and pour in the passata. Add all the remaining ingredients, making sure the sauce is seasoned well with salt and pepper, cover with a lid (it will splatter tremendously) and cook on low heat for at least 40 minutes. It should thicken quite a bit. If using tinned tomatoes, mash them halfway through the cooking with a potato ricer to get smooth sauce.
- Rinse the aubergine slices and pat them dry with paper towels. Heat up a griddle or a frying pan to medium heat. Brush the aubergine slices with oil on both sides and fry them in batches until soft and charred/coloured. Drain on paper towels.
- To build the melanzane, spread a little sauce at the bottom of the dish or dishes (if you’re going to serve it in individual dishes), top with half the aubergine slices in a single layer, torn or sliced mozzarella, torn basil leaves and a third of the Parmesan. Do another layer in the same order ending with more sauce and cheese, if you have any left.
- Sprinkle the remaining Parmesan on top and bake for 40 minutes in an oven preheated to 200C/400F/gas 6. - Let the melanzane stand for 10 minutes before serving – it doesn’t taste as good when scalding hot.
This Aubergine Parmigiana is perfect for a quick bite or mid-week meal. Gorgeous tomato sauce, basil, creamy mozzarella and parmesan (or a vegetarian alternative) make up the topping! Aubergine Parmigiana (aka Melanzane alla Parmigiana) is one of my all-time favourite vegetarian dishes Very often the aubergine (brinjal) is breaded and then deep-fried first, but I find this adds an. Download Aubergine parmigiana stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. This typically Italian mixture of aubergines, tomatoes, peppers, mozzarella and Parmesan comes together in no time and has a rich and full flavour.
So that is going to wrap it up with this exceptional food aubergine parmigiana recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
