Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, aubergine parmigiana. 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 favored of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Aubergine parmigiana is something which I’ve loved my entire life.

This aubergine parmigiana recipe is a brilliant vegetarian alternative to a lasagne. If you're looking for an Italian meat-free recipe for your family that's tasty and quick to make, Gennaro has the answer with this delicious aubergine. Donal's aubergine parmigiana is so easy to make and tastes wonderful.

To begin with this recipe, we must first prepare a few components. You can have aubergine parmigiana using 13 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Aubergine parmigiana:

1. Prepare 2 tins tomatoes chopped
2. Make ready 2 tbsp tomato puree
3. Take Salt and pepper
4. Get 1/2 tsp sugar
5. Make ready 1 tsp chilli flakes
6. Get 1 onion chopped finely
7. Take 8 tbsp olive oil
8. Get 4 tsp dried oregano
9. Prepare 50 g red lentils (optional)
10. Make ready 2 cloves garlic
11. Take 2 aubergines
12. Get 400 g good mozzarella
13. Make ready 200 g shaved parmesan

Felicity Cloake: Brighten up your bleak February evenings with a touch of stodgy Mediterranean magic. 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. This aubergine parmigiana recipe is simple, delicious and filled with incredible Italian flavour.

Steps to make Aubergine parmigiana:

1. Cut the aubergines in thin slices - as much the same thickness as possible
2. Salt the aubergines then and leave while you prepare the tomato sauce.
3. 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.
4. 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.
5. While the sauce is cooking, Rinse the salt off the aubergines, pat dry and fry in olive oil in batches until browned and soft.
6. Pre-heat the oven to 180 degrees C
7. Cover the base of an oven dish with aubergines
8. Add 1/2 of the tomato sauce then add another layer of aubergine.
9. Scatter half the mozzarella and half the Parmesan over the aubergines and cover with the remaining tomato sauce.
10. Add a final layer of aubergines and scatter with the remaining cheeses.
11. Cook in the oven for 30 min at 180 degrees depending on your oven
12. Serve with a rocket salad dressed lightly with vinaigrette.

Les aubergines alla parmigiana seront encore meilleures réchauffées le lendemain, accompagnées d'une salade verte et d'un. Visit the Waitrose website for more aubergine recipes and ideas. This will be saved to your scrapbook. Ajouter à mes carnets. la recette Aubergines à la Parmigiana. Aubergine Parmigiana (aka Melanzane alla Parmigiana) is one of my all-time favourite vegetarian It requires making a tomato sauce and then layering it with cooked aubergine and cheese, and then.

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