Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, aubergine parmigiana. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Aubergine parmigiana is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Aubergine parmigiana is something which I have loved my whole life. They’re nice and they look wonderful.
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 recipe, we must first prepare a few ingredients. You can cook aubergine parmigiana using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Aubergine parmigiana:
- Prepare For the tomato sauce:
- Make ready tomato passata or 2 tins of good quality tomatoes
- Prepare little olive oil
- Take garlic, peeled and finely chopped
- Make ready Dijon mustard
- Get tomato puree
- Make ready honey
- Take chilli puree (pepperoncino)
- Get salt and pepper
- Prepare fresh oregano, leaves stripped and finely chopped or 1 tsp dried
- Get For the melanzane (to serve 2):
- Get medium aubergines
- Take sea salt
- Get olive oil
- Get balls buffalo mozzarella, drained and dried in paper towels, or 200g cooking mozzarella
- Take freshly grated Parmesan
- Get 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. Meaning 'aubergine Parmesan' in Italian, this vegetarian bake with tomato and cheese is ideal for entertaining, from BBC Make this classic bake, also known as melanzane parmigiana, for guests.
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.
Felicity Cloake: Brighten up your bleak February evenings with a touch of stodgy Mediterranean magic. 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. Hearty aubergine parmigiana is a real winner for the family. Add a layer of aubergine slices then top.
So that’s going to wrap it up for this special food aubergine parmigiana recipe. Thanks so much for reading. I’m sure that you can 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, friends and colleague. Thanks again for reading. Go on get cooking!
