Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, aubergine parmigiana. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Donal's aubergine parmigiana is so easy to make and tastes wonderful. The tomato sauce can be doubled and frozen for another easy dinner.
To get started with this recipe, we must prepare a few ingredients. You can have aubergine parmigiana using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Aubergine parmigiana:
- Prepare For the tomato sauce:
- Get 500 ml tomato passata or 2 tins of good quality tomatoes
- Prepare 1 little olive oil
- Prepare 2 cloves garlic, peeled and finely chopped
- Take 1 tsp Dijon mustard
- Prepare 1 tbsp. tomato puree
- Take 1 tsp honey
- Take 1 tsp chilli puree (pepperoncino)
- Prepare salt and pepper
- Prepare a few sprigs fresh oregano, leaves stripped and finely chopped or 1 tsp dried
- Prepare For the melanzane (to serve 2):
- Take 2 medium aubergines
- Take sea salt
- Make ready olive oil
- Prepare 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
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.
These types of changes are easy to accomplish with all types of foods and can apply to the oils you cook in and the spread you use on bread. Olive oil contains monounsaturated fat which can help to reduce bad cholesterol. Olive oil can also be good for your skin since it is an excellent source of vitamin E. It may be that you already feel that you eat fruit and vegetables but it can be worthwhile considering how fresh these are depending on where you get these. Organic foods are an excellent choice and will reduce any possible exposure to deadly chemical substances. If you can locate a good local supplier of fresh fruit and vegetables, you can also consume foods that have not lost their nutrients due to storage or not being harvested at the right time. As you can see, it’s not difficult to start integrating healthy eating into your daily lifestyle.
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. The tomato sauce can be doubled and frozen for another easy dinner. 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. Try this aubergine parmigiana recipe then try our healthier parmigiana and other aubergine recipes. 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 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. 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. Felicity Cloake: Brighten up your bleak February evenings with a touch of stodgy Mediterranean magic. 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. Recette Aubergines à la Parmigiana : découvrez les ingrédients, ustensiles et étapes de préparation. Hearty aubergine parmigiana is a real winner for the family. Les aubergines alla parmigiana seront encore meilleures réchauffées le lendemain, accompagnées d'une salade verte et d'un. Recette de Gratin d'aubergines, tomates et viande hachée : la recette facile > Recettes. A quick and easy Aubergine Parmigiana & Pesto Bruschetta recipe, from our authentic Italian cuisine collection. Find brilliant recipe ideas and cooking tips at Gousto.
So that is going to wrap this up with this exceptional food aubergine parmigiana recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!