Aubergine Parmigiana
Aubergine Parmigiana

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, aubergine parmigiana. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

For those who are looking for quality, care and authenticity of Emilian taste. Brush the aubergine slices with olive oil on both sides to coat. Heat a griddle pan and cook the aubergines for a couple of minutes on both sides until lightly browned. Set aside while you get on.

Aubergine Parmigiana is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Aubergine Parmigiana is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook aubergine parmigiana using 11 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Aubergine Parmigiana:
  1. Get For the sauce:
  2. Get 2-3 cloves garlic, minced
  3. Make ready 800 ml passata
  4. Take Few sprigs of thyme or 1-2 tsp of dried herbs
  5. Get 2 tbsp. olive oil
  6. Make ready Salt and pepper
  7. Get For the Parmigiana:
  8. Make ready 4 aubergines, sliced length way, 1/2cm thick
  9. Make ready 2 balls of mozzarella (125g each)
  10. Prepare 100 g Parmesan cheese, finely grated
  11. Get Olive oil

You want each slice softened and slightly charred, so don't have the heat too high or the aubergine will char before softening. Remove to a plate as you go. With layers of grilled aubergine, courgette and peppers, a rich tomato sauce and oozy mozzarella, it takes comfort food to the max and will definitely be a new favourite aubergine recipe for the whole family to enjoy. Aubergine parmigiana is typically a homely al forno dish, rustically thrown together and baked, much like a lasagne.

Instructions to make Aubergine Parmigiana:
  1. Preheat your oven Oven 180℃/350℉/Gas mark 4 if cooking straight away.
  2. The sauce: Place the oil in the pan on a low heat and gently fry the garlic for a few minutes, without colouring.
  3. Add the passata to the garlic pan, season with salt and pepper and add the herbs. Whilst it simmers on medium heat for about 45mins to 1 hour move to step 3. (, until reduced to a thick sauce. Set aside.
  4. Frying the aubergines: I use two frying pans at the same time to get the job done quickly. If you feel like you are adding loads of oil, just use a little less and turn the heat down so they don't burn!
  5. I fry them, get a bit of colour on each side, and then pop them under the grill to brown a little more and crack on with the next batch. If the weather is good I do them all on the BBQ instead.
  6. Assembly. Get all your elements in one place. Sauce, aubergines, mozzarella and parmesan. (As a guide, I did 4 layers with mozzarella on.)
  7. Place 2-3 spoonfuls of sauce on the bottom of the dish and spread it out. Layer 4-5 slices of aubergine on top to create your first layer.
  8. Put 2 more spoonfuls of sauce onto the aubergines and spread out. Break up around 60g (half of 1 ball) into chunks and place on the sauce, and then sprinkle around 10g of Parmesan on top.
  9. Repeat the process until you are left with a final layer of aubergines. It is better to have a complete covering of aubergines for the top layer, so if you feel like you are running for this, use fewer in one of the middle layers (like I did!).
  10. When you have your aubergines on top, pour on the rest of the tomato sauce to make a thick final layer and sprinkle with the remaining Parmesan cheese to complete. Feel free to grate more.
  11. Cook in the oven for 1 hr. Oven 180℃/350℉/Gas mark 4. (Or cook later!) If you feel the top is browning too quickly, pop a piece of tin foil on top and take it off 10 minutes from the end. The parmigiana will benefit from resting for 15 minutes after it comes out of the oven….as will the roof of your mouth! Is great reheated the next day (or cold) in fact sometimes even nicer!
  12. Serve with a sourdough loaf or your favourite bread to mop up Italian styley!

With layers of grilled aubergine, courgette and peppers, a rich tomato sauce and oozy mozzarella, it takes comfort food to the max and will definitely be a new favourite aubergine recipe for the whole family to enjoy. Aubergine parmigiana is typically a homely al forno dish, rustically thrown together and baked, much like a lasagne. Layer the aubergines and sauce: Put a third of the grilled aubergine slices into a large ovenproof dish. Spoon over about a third of the hot passata and spread evenly, then sprinkle with a heaped teaspoon of Parmesan cheese. Repeat the layers twice, finishing with a layer of passata.

So that’s going to wrap this up with this exceptional food aubergine parmigiana recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!