Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, aubergine parmigiana. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Aubergine parmigiana is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Aubergine parmigiana is something that I’ve loved my entire life. They’re nice and they look fantastic.
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 get started 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 cook it.
The ingredients needed to make Aubergine parmigiana:
- Prepare For the tomato sauce:
- Prepare tomato passata or 2 tins of good quality tomatoes
- Take little olive oil
- Get garlic, peeled and finely chopped
- Prepare Dijon mustard
- Prepare tomato puree
- Take honey
- Get chilli puree (pepperoncino)
- Take salt and pepper
- Get fresh oregano, leaves stripped and finely chopped or 1 tsp dried
- Take For the melanzane (to serve 2):
- Make ready medium aubergines
- Prepare sea salt
- Get olive oil
- Take balls buffalo mozzarella, drained and dried in paper towels, or 200g cooking mozzarella
- Take freshly grated Parmesan
- Take 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.
Felicity Cloake: Brighten up your bleak February evenings with a touch of stodgy Mediterranean magic. 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. Hearty aubergine parmigiana is a real winner for the family.
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