How to Prepare Yummy Aubergine parmigiana

Aubergine parmigiana. 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.

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. Aubergine parmigiana very diverse and own ideal sense that unique. Some kinds of Aubergine parmigiana recipes are also sufficient simple to process and do not pick up long. Though not everybody likes Aubergine parmigiana food, nowadays few people are get attached and like the sundry Aubergine parmigiana foods available. This can be visible from the number of restaurants that supply Aubergine parmigiana as one of the dish. You can cook Aubergine parmigiana using 17 ingredients and 5 steps. Here is how you cook it.

Ingredients of Aubergine parmigiana

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

Meaning 'aubergine Parmesan' in Italian, this vegetarian bake with tomato and cheese is ideal for entertaining, from BBC Make this classic bake, also known as melanzane parmigiana, for guests. Aubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine, for the sake of linguistic consistency) is that rare and glorious thing: Mediterranean stodge. 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.

Aubergine parmigiana instructions

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..

Hearty aubergine parmigiana is a real winner for the family. 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. This typically Italian mixture of aubergines, tomatoes, peppers, mozzarella and Parmesan comes together in no time and has a rich and full flavour. Recette Aubergines à la Parmigiana : découvrez les ingrédients, ustensiles et étapes de préparation. Sweet and creamy, the classic Passata is the most convenient way to use tomatoes.

To get ingredients for manufacture Aubergine parmigiana recipes is also not difficult. You can easily get the main ingredients at the nearest supermarket and even on the market. There are much types of Aubergine parmigiana that are simple and quick to process into delicious dish. You can constantly practice this Aubergine parmigiana recipe at home, and can provide it to your children and extended family. If you wish to cook other foods on our website, we prepare sundry types of food recipes which are of course very delicious and enjoyable to enjoy, please try them.