Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, aubergine parmigiana. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Aubergine parmigiana is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Aubergine parmigiana is something which I have loved my whole life.
This aubergine parmigiana recipe is a brilliant vegetarian alternative to a lasagne. Donal's aubergine parmigiana is so easy to make and tastes wonderful. It's simpler than a lasagne and lighter, too.
To begin with this particular recipe, we have to 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:
- Make ready For the tomato sauce:
- Prepare 500 ml tomato passata or 2 tins of good quality tomatoes
- Prepare 1 little olive oil
- Get 2 cloves garlic, peeled and finely chopped
- Take 1 tsp Dijon mustard
- Take 1 tbsp. tomato puree
- Get 1 tsp honey
- Take 1 tsp chilli puree (pepperoncino)
- Get salt and pepper
- Make ready a few sprigs fresh oregano, leaves stripped and finely chopped or 1 tsp dried
- Make ready For the melanzane (to serve 2):
- Get 2 medium aubergines
- Prepare sea salt
- Take olive oil
- Take 2 balls buffalo mozzarella, drained and dried in paper towels, or 200g cooking mozzarella
- Prepare 5-6 tbsp. freshly grated Parmesan
- Prepare a few sprigs fresh basil
Felicity Cloake: Brighten up your bleak February evenings with a touch of stodgy Mediterranean magic. Try this aubergine parmigiana recipe then try our healthier parmigiana and other aubergine recipes. Aubergine parmigiana is one of the most iconic Italian dishes. Aubergine parmigiana is a great appetiser or side dish.
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. 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. Hearty aubergine parmigiana is a real winner for the family. 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.
So that’s going to wrap this up for this special food aubergine parmigiana recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
