Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, aubergine parmigiana. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
A Delicious Way to Enhance The Flavor of Sandwiches, Wraps & More! 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 well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Aubergine parmigiana is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have aubergine parmigiana using 13 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Aubergine parmigiana:
- Take 2 tins tomatoes chopped
- Prepare 2 tbsp tomato puree
- Make ready Salt and pepper
- Prepare 1/2 tsp sugar
- Make ready 1 tsp chilli flakes
- Get 1 onion chopped finely
- Make ready 8 tbsp olive oil
- Get 4 tsp dried oregano
- Take 50 g red lentils (optional)
- Take 2 cloves garlic
- Get 2 aubergines
- Make ready 400 g good mozzarella
- Prepare 200 g shaved parmesan
The dish is then baked till golden brown. I assure you there is nothing better than cutting through layers of delicious aubergine and. In a large baking dish, spread a little of the tomato sauce over the base. Top the sauce with a layer or two of aubergine slices, then season well.
Instructions to make Aubergine parmigiana:
- Cut the aubergines in thin slices - as much the same thickness as possible
- Salt the aubergines then and leave while you prepare the tomato sauce.
- Fry the chopped onion in a little olive oil then add the crushed garlic. Cook for 10 minutes on a medium heat until the onions go transparent. Stir in the sugar then Add the tinned tomatoes, tomato purée, chilli and dried oregano.
- Add the lentils and cook for 25 minutes until the sauce begins to thicken then season to taste. The lentils add a nutty flavour and a little extra bulk.
- While the sauce is cooking, Rinse the salt off the aubergines, pat dry and fry in olive oil in batches until browned and soft.
- Pre-heat the oven to 180 degrees C
- Cover the base of an oven dish with aubergines
- Add 1/2 of the tomato sauce then add another layer of aubergine.
- Scatter half the mozzarella and half the Parmesan over the aubergines and cover with the remaining tomato sauce.
- Add a final layer of aubergines and scatter with the remaining cheeses.
- Cook in the oven for 30 min at 180 degrees depending on your oven
- Serve with a rocket salad dressed lightly with vinaigrette.
Spoon over a bit more sauce, then scatter over some mozzarella, Parmesan and basil leaves. Parmigiana (/ ˌ p ɑːr m ɪ ˈ dʒ ɑː n ə,-ˈ ʒ ɑː-/, Italian: [parmiˈdʒaːna], also called parmigiana di melanzane [parmiˈdʒaːna di melanˈdzaːne; -ˈtsaːne] or melanzane alla parmigiana, is an Italian dish made with a shallow or deep-fried sliced eggplant filling, layered with cheese and tomato sauce, then baked. The origin of the dish is claimed by both the Southern regions of. Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses.
So that’s going to wrap it up for this special food aubergine parmigiana recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
