Steps to Prepare Award-winning Aubergine parmigiana

Livre Claire

20 Aug, 2021

Aubergine parmigiana. 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.

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.

Hey everyone, it's Louise, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, aubergine parmigiana. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Aubergine parmigiana is one of the most popular of recent trending foods in the world. It's easy, it's quick, it tastes delicious. It's enjoyed by millions daily. Aubergine parmigiana is something which I've loved my whole life. They are fine 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 first prepare a few components. You can have aubergine parmigiana using 17 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Aubergine parmigiana:

{Prepare of For the tomato sauce:.
{Make ready 500 ml of tomato passata or 2 tins of good quality tomatoes.
{Prepare 1 of little olive oil.
{Take 2 cloves of garlic, peeled and finely chopped.
{Get 1 tsp of Dijon mustard.
{Take 1 tbsp. of tomato puree.
{Get 1 tsp of honey.
{Get 1 tsp of chilli puree (pepperoncino).
{Get of salt and pepper.
{Get a few sprigs of fresh oregano, leaves stripped and finely chopped or 1 tsp dried.
{Make ready of For the melanzane (to serve 2):.
{Take 2 of medium aubergines.
{Prepare of sea salt.
{Get of olive oil.
{Take 2 of balls buffalo mozzarella, drained and dried in paper towels, or 200g cooking mozzarella.
{Make ready 5-6 tbsp. of freshly grated Parmesan.
{Take a few sprigs of fresh basil.

Aubergine parmigiana or melanzane parmigiana is one of the best recipes for getting the most out of your aubergines. The thinly sliced and pan fried aubergines are layered with a rich tomato sauce. This aubergine parmigiana recipe makes a great vegetarian dinner, with layers of veg, tomato sauce and cheese. See more aubergine recipes at Tesco Real Food.

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..

Aubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine, for the sake of linguistic consistency) is that rare and glorious thing: Mediterranean stodge. Put the aubergine slices onto baking paper lined trays and spray with a little oil. Recette Aubergines à la Parmigiana : découvrez les ingrédients, ustensiles et étapes de préparation. La recette Aubergines à la Parmigiana. This aubergine parmigiana recipe is simple, delicious and filled with incredible Italian flavour.

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