Easiest Way to Make Tasty 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.

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: the perfect warming dish for those is it?/isn't it? spring days, or one best left until aubergines and tomatoes are at their summery. Aubergine parmigiana is one of the most iconic Italian dishes. Aubergine parmigiana highly diverse and have mind flavor that unique. Several kinds of Aubergine parmigiana recipes are also adequate easy to process and dont take long. Though not everybody likes Aubergine parmigiana food, currently several people are getting attached and like the sundry Aubergine parmigiana foods on hand. This could be visible than the number of restaurants that provide Aubergine parmigiana as one of the serving. You can have 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 500 ml of tomato passata or 2 tins of good quality tomatoes.
3. It's 1 of little olive oil.
4. You need 2 cloves of garlic, peeled and finely chopped.
5. You need 1 tsp of Dijon mustard.
6. It's 1 tbsp. of tomato puree.
7. Prepare 1 tsp of honey.
8. You need 1 tsp of chilli puree (pepperoncino).
9. Prepare of salt and pepper.
10. Prepare a few sprigs of fresh oregano, leaves stripped and finely chopped or 1 tsp dried.
11. You need of For the melanzane (to serve 2):.
12. Prepare 2 of medium aubergines.
13. You need of sea salt.
14. It's of olive oil.
15. Prepare 2 of balls buffalo mozzarella, drained and dried in paper towels, or 200g cooking mozzarella.
16. It's 5-6 tbsp. of freshly grated Parmesan.
17. Prepare a few sprigs of fresh basil.

Aubergine parmigiana is a great appetiser or side dish. It also works really well for lunch, especially if served with a green salad. Put the aubergine slices onto baking paper lined trays and spray with a little oil. Hearty aubergine parmigiana is a real winner for the family.

Aubergine parmigiana step by step

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..

This aubergine parmigiana recipe makes a great vegetarian dinner, with layers of veg, tomato sauce and cheese. Sweet and creamy, the classic Passata is the most convenient way to use tomatoes. 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. 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.

Obtain ingredients for manufacture Aubergine parmigiana recipes is also not difficult. You can easily get the main ingredients at the nearest supermarket and indeed on the market. There are ample kinds of Aubergine parmigiana that are easy and quick to process into delicious serving. You can constantly practice this Aubergine parmigiana recipe at home, and can presenting it to your children and extended family. If you want to cook different foods on our website, we provide sundry types of food recipes which are of course very delicious and enjoyable to enjoy, please try they.