Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, melanzane alla parmagiana (aubergine parmigiana). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Acquista il tuo Parmigiano Reggiano Preferito direttamente dai Caseifici Produttori. This aubergine parmigiana recipe is a brilliant vegetarian alternative to a lasagne. Get stuck into layers of slow-cooked tomato and aubergine - yum!!
Melanzane alla Parmagiana (Aubergine Parmigiana) is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Melanzane alla Parmagiana (Aubergine Parmigiana) is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook melanzane alla parmagiana (aubergine parmigiana) using 14 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Melanzane alla Parmagiana (Aubergine Parmigiana):
- Make ready 3 large aubergines
- Take Olive oil
- Get 1 onion, peeled and finely chopped
- Get 1/2 bulb spring garlic, or 1 clove of regular garlic, peeled and finely sliced
- Get 1 heaped teaspoon dried oregano
- Prepare 2 x400 g good-quality tinned plum tomatoes, or 1kg fresh ripe tomatoes
- Make ready sea salt
- Get freshly ground black pepper
- Make ready 1 little wine vinegar
- Get 1 large handful fresh basil
- Prepare 3 large handfuls Parmesan cheese, freshly grated
- Take 2 handfuls dried breadcrumbs
- Get 1 little fresh oregano, leaves chopped
- Take 150 g buffalo mozzarella, optional
I have been asked on so many occasions for my recipe. I apologise for taking so long in sharing it with you. A typical dish found in the southern hemisphere of […] If you had not yet understood, the aubergine parmigiana, or as we call it the melanzane alla parmigiana, is my favorite dish, as Lost in Translation is my favorite movie and Bruce Springsteen my favorite singer: they hold a special place in my heart. I am pretty sure I had melanzane alla parmigiana as an afternoon snack more than once when I was a child, stealing the leftover lunch from the.
Steps to make Melanzane alla Parmagiana (Aubergine Parmigiana):
- Remove the stalks from the aubergines, slice them up into 1cm thick slices, and put to one side.
- Whether you’re using a griddle pan or a barbecue, get it really hot. Meanwhile, put 2 or 3 lugs of olive oil into a large pan on a medium heat.
- Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion is soft and the garlic has a tiny bit of colour.
- If you’re using tinned tomatoes, break them up, and if you’re using fresh tomatoes (which will obviously taste sweeter and more delicious, if they’re in season), very quickly prick each one and put them into a big pan of boiling water for 40 seconds
- Remove from the pan with a slotted spoon and put them into a bowl of cold water for 30 seconds, then remove the skins, carefully squeeze out the pips and cut up the flesh.
- Add the tomato flesh or tinned tomatoes to the onion, garlic and oregano. Give the mixture a good stir, then put a lid on the pan and simmer slowly for 15 minutes.
- Meanwhile, grill the aubergines on both sides until lightly charred – you may have to do them in batches, as they probably won’t all fit into your griddle pan in one go.
- As each batch is finished, remove them to a tray and carry on grilling the rest until they’re all nicely done.
- When the tomato sauce is reduced and sweet, season it carefully with salt, pepper and a tiny swig of wine vinegar, and add the basil. You can leave the sauce chunky or you can purée it.
- Get yourself an earthenware type dish (25 x 12–15cm). Put in a small layer of tomato sauce, then a thin scattering of Parmesan, followed by a single layer of aubergines.
- Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.
- Toss the breadcrumbs in olive oil with a little freshly chopped oregano and sprinkle them on top of the Parmesan.
- Place the dish in the oven and bake at 190°C/375°F/gas 5 for half an hour until golden, crisp and bubbly.
- It’s best eaten straight away, but it can also be served cold.
La parmigiana di melanzane alla napoletana è un prelibato e stuzzicante piatto unico, tipico della cucina tradizionale partenopea. Una ricchezza di sapori e profumi indescrivibile, capace di conquistare al primo assaggio anche i palati più raffinati. Ottima da portare in tavola anche nelle occasioni più importanti, per sorprendere amici e famigliari. La parmigiana di melanzane, anche melanzane alla parmigiana o semplicemente parmigiana, è un piatto a base di melanzane fritte e gratinate in forno con passata di pomodoro, basilico, aglio e uno o più formaggi inclusi, pecorino siciliano, mozzarella, scamorza e caciocavallo. L'origine di questo piatto è tuttora incerta.
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