Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, aubergine parmigiana. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Aubergine parmigiana is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Aubergine parmigiana is something which I have loved my whole life.
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.
To begin with this recipe, we have to first prepare a few components. You can have aubergine parmigiana using 17 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Aubergine parmigiana:
- Make ready For the tomato sauce:
- Get 500 ml tomato passata or 2 tins of good quality tomatoes
- Make ready 1 little olive oil
- Make ready 2 cloves garlic, peeled and finely chopped
- Get 1 tsp Dijon mustard
- Take 1 tbsp. tomato puree
- Make ready 1 tsp honey
- Get 1 tsp chilli puree (pepperoncino)
- Prepare salt and pepper
- Get a few sprigs fresh oregano, leaves stripped and finely chopped or 1 tsp dried
- Prepare For the melanzane (to serve 2):
- Make ready 2 medium aubergines
- Prepare sea salt
- Prepare olive oil
- Take 2 balls buffalo mozzarella, drained and dried in paper towels, or 200g cooking mozzarella
- Make ready 5-6 tbsp. freshly grated Parmesan
- Prepare a few sprigs fresh basil
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.
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.
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 is going to wrap this up with this exceptional food aubergine parmigiana recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
