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’m gonna make it a little bit tasty. 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 recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Aubergine parmigiana is something that I have loved my entire life.
To begin 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 cook it.
The ingredients needed to make Aubergine parmigiana:
- Take For the tomato sauce:
- Take 500 ml tomato passata or 2 tins of good quality tomatoes
- Take 1 little olive oil
- Get 2 cloves garlic, peeled and finely chopped
- Take 1 tsp Dijon mustard
- Take 1 tbsp. tomato puree
- Prepare 1 tsp honey
- Prepare 1 tsp chilli puree (pepperoncino)
- Take salt and pepper
- Get a few sprigs fresh oregano, leaves stripped and finely chopped or 1 tsp dried
- Take For the melanzane (to serve 2):
- Make ready 2 medium aubergines
- Make ready sea salt
- Make ready olive oil
- Take 2 balls buffalo mozzarella, drained and dried in paper towels, or 200g cooking mozzarella
- Make ready 5-6 tbsp. freshly grated Parmesan
- Make ready a few sprigs fresh basil
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. This typically Italian mixture of aubergines, tomatoes, peppers, mozzarella and Parmesan comes together in no time and has a rich and full flavour. This Aubergine Parmigiana is perfect for a quick bite or mid-week meal.
Steps 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.
Gorgeous tomato sauce, basil, creamy mozzarella and parmesan (or a vegetarian alternative) make up the topping! Aubergine parmigiana is one of those classic Italian recipes that everyone will love. Rich with a tomato sauce and lots of cheese it's comforting, warming and absolutely delicious. Aubergine Parmigiana (aka Melanzane alla Parmigiana) is one of my all-time favourite vegetarian dishes Very often the aubergine (brinjal) is breaded and then deep-fried first, but I find this adds an. This aubergine parmigiana recipe makes a great vegetarian dinner, with layers of veg, tomato sauce and cheese.
So that’s going to wrap it up with this exceptional food aubergine parmigiana recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
