Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, aubergine parmigiana. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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. It's simpler than a lasagne and lighter, too.
Aubergine parmigiana is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Aubergine parmigiana is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. 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:
- Get For the tomato sauce:
- Make ready 500 ml tomato passata or 2 tins of good quality tomatoes
- Make ready 1 little olive oil
- Take 2 cloves garlic, peeled and finely chopped
- Prepare 1 tsp Dijon mustard
- Get 1 tbsp. tomato puree
- Take 1 tsp honey
- Take 1 tsp chilli puree (pepperoncino)
- Prepare salt and pepper
- Get a few sprigs fresh oregano, leaves stripped and finely chopped or 1 tsp dried
- Prepare For the melanzane (to serve 2):
- Take 2 medium aubergines
- Prepare sea salt
- Take olive oil
- Make ready 2 balls buffalo mozzarella, drained and dried in paper towels, or 200g cooking mozzarella
- Take 5-6 tbsp. freshly grated Parmesan
- Take a few sprigs 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. Try this aubergine parmigiana recipe then try our healthier parmigiana and other aubergine recipes.
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.
It also works really well for lunch, especially if served with a green salad. Try this aubergine parmigiana recipe then try our healthier parmigiana and other aubergine recipes. Les aubergines alla parmigiana seront encore meilleures réchauffées le lendemain, accompagnées d'une salade verte et d'un. Recette Aubergines à la Parmigiana : découvrez les ingrédients, ustensiles et étapes de préparation. Aubergine Parmigiana (aka Melanzane alla Parmigiana) is one of my all-time favourite vegetarian It requires making a tomato sauce and then layering it with cooked aubergine and cheese, and then.
So that is going to wrap this up with this exceptional food aubergine parmigiana recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in 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!
