Easiest Way to Prepare Aubergine parmigiana

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, aubergine parmigiana. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Aubergine parmigiana is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Aubergine parmigiana is something that I have loved my whole life. They’re fine 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.

Easiest Way to Prepare Aubergine parmigiana

To get started with this recipe, we have to prepare a few ingredients. You can have aubergine parmigiana using 17 ingredients and 5 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Aubergine parmigiana:

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

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. It also works really well for lunch, especially if served with a green salad.

Instructions

Steps to make Aubergine parmigiana:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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. Recette Aubergines à la Parmigiana : découvrez les ingrédients, ustensiles et étapes de préparation. 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. Les aubergines alla parmigiana seront encore meilleures réchauffées le lendemain, accompagnées d'une salade verte et d'un.

As simple as that Guide to Make Aubergine parmigiana

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