Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, aubergine parmigiana. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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.
Aubergine parmigiana is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Aubergine parmigiana is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. 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:
- Take 500 ml tomato passata or 2 tins of good quality tomatoes
- Make ready 1 little olive oil
- Get 2 cloves garlic, peeled and finely chopped
- Get 1 tsp Dijon mustard
- Get 1 tbsp. tomato puree
- Make ready 1 tsp honey
- Make ready 1 tsp chilli puree (pepperoncino)
- Take salt and pepper
- Get a few sprigs fresh oregano, leaves stripped and finely chopped or 1 tsp dried
- Get For the melanzane (to serve 2):
- Get 2 medium aubergines
- Make ready sea salt
- Get olive oil
- Get 2 balls buffalo mozzarella, drained and dried in paper towels, or 200g cooking mozzarella
- Get 5-6 tbsp. freshly grated Parmesan
- Get a few sprigs fresh basil
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.
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.
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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