Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, aubergine parmigiana. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Aubergine parmigiana is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Aubergine parmigiana is something which I’ve loved my entire life.
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 begin with this recipe, we have to prepare a few ingredients. You can cook aubergine parmigiana using 17 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Aubergine parmigiana:
- Make ready For the tomato sauce:
- Prepare tomato passata or 2 tins of good quality tomatoes
- Take little olive oil
- Make ready garlic, peeled and finely chopped
- Take Dijon mustard
- Prepare tomato puree
- Get honey
- Take chilli puree (pepperoncino)
- Get salt and pepper
- Take fresh oregano, leaves stripped and finely chopped or 1 tsp dried
- Take For the melanzane (to serve 2):
- Get medium aubergines
- Get sea salt
- Get olive oil
- Get balls buffalo mozzarella, drained and dried in paper towels, or 200g cooking mozzarella
- Make ready freshly grated Parmesan
- Prepare fresh basil
Aubergine parmigiana is one of the most iconic Italian dishes. Aubergine parmigiana is a great appetiser or side dish. It also works really well for lunch, especially if served with a green salad. Felicity Cloake: Brighten up your bleak February evenings with a touch of stodgy Mediterranean magic.
Instructions 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.
Try this aubergine parmigiana recipe then try our healthier parmigiana and other aubergine recipes. 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. This aubergine parmigiana recipe is simple, delicious and filled with incredible Italian flavour. I like mine topped with a sprinkling of panko breadcrumbs to add an extra crunch. Recette Aubergines à la Parmigiana : découvrez les ingrédients, ustensiles et étapes de préparation.
So that’s going to wrap this up for this exceptional food aubergine parmigiana recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
