Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, aubergine parmigiana. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really 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 foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Aubergine parmigiana is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have aubergine parmigiana using 13 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Aubergine parmigiana:
- Take 2 tins tomatoes chopped
- Make ready 2 tbsp tomato puree
- Make ready Salt and pepper
- Make ready 1/2 tsp sugar
- Get 1 tsp chilli flakes
- Take 1 onion chopped finely
- Make ready 8 tbsp olive oil
- Make ready 4 tsp dried oregano
- Get 50 g red lentils (optional)
- Get 2 cloves garlic
- Get 2 aubergines
- Make ready 400 g good mozzarella
- Take 200 g shaved parmesan
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. Layer the aubergines and sauce: Put a third of the grilled aubergine slices into a large ovenproof dish.
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.
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. 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. Aubergine Parmigiana This Aubergine Parmigiana is perfect for a quick bite or mid-week meal.
So that’s going to wrap this up with this exceptional food aubergine parmigiana recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
