Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, aubergine parmigiana. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Aubergine parmigiana is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Aubergine parmigiana is something that I have loved my whole life. They are fine and they look wonderful.
For those who are looking for quality, care and authenticity of Emilian taste. Check Out Great Products On eBay. 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.
To get started with this recipe, we must prepare a few ingredients. You can cook aubergine parmigiana using 13 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Aubergine parmigiana:
- Make ready 2 tins tomatoes chopped
- Take 2 tbsp tomato puree
- Take Salt and pepper
- Get 1/2 tsp sugar
- Make ready 1 tsp chilli flakes
- Take 1 onion chopped finely
- Take 8 tbsp olive oil
- Prepare 4 tsp dried oregano
- Get 50 g red lentils (optional)
- Get 2 cloves garlic
- Take 2 aubergines
- Get 400 g good mozzarella
- Get 200 g shaved parmesan
Brush the aubergine slices on both sides with olive oil, then griddle in batches. 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.
Instructions to make Aubergine parmigiana:
- Cut the aubergines in thin slices - as much the same thickness as possible
- Salt the aubergines then and leave while you prepare the tomato sauce.
- Fry the chopped onion in a little olive oil then add the crushed garlic. Cook for 10 minutes on a medium heat until the onions go transparent. Stir in the sugar then Add the tinned tomatoes, tomato purée, chilli and dried oregano.
- Add the lentils and cook for 25 minutes until the sauce begins to thicken then season to taste. The lentils add a nutty flavour and a little extra bulk.
- While the sauce is cooking, Rinse the salt off the aubergines, pat dry and fry in olive oil in batches until browned and soft.
- Pre-heat the oven to 180 degrees C
- Cover the base of an oven dish with aubergines
- Add 1/2 of the tomato sauce then add another layer of aubergine.
- Scatter half the mozzarella and half the Parmesan over the aubergines and cover with the remaining tomato sauce.
- Add a final layer of aubergines and scatter with the remaining cheeses.
- Cook in the oven for 30 min at 180 degrees depending on your oven
- Serve with a rocket salad dressed lightly with vinaigrette.
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. 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.
So that is going to wrap it up with this exceptional food aubergine parmigiana recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
