Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, aubergine parmigiana. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses. Eggplant parmesan is one of those great Italian comfort foods—a layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta.
Aubergine Parmigiana is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Aubergine Parmigiana is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have aubergine parmigiana using 11 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Aubergine Parmigiana:
- Make ready For the sauce:
- Prepare 2-3 cloves garlic, minced
- Make ready 800 ml passata
- Prepare Few sprigs of thyme or 1-2 tsp of dried herbs
- Get 2 tbsp. olive oil
- Prepare Salt and pepper
- Prepare For the Parmigiana:
- Prepare 4 aubergines, sliced length way, 1/2cm thick
- Make ready 2 balls of mozzarella (125g each)
- Get 100 g Parmesan cheese, finely grated
- Get Olive oil
Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. Donal's aubergine parmigiana is so easy to make and tastes wonderful. It's simpler than a lasagne and lighter, too. The tomato sauce can be doubled and frozen for another easy dinner.
Instructions to make Aubergine Parmigiana:
- Preheat your oven Oven 180℃/350℉/Gas mark 4 if cooking straight away.
- The sauce: Place the oil in the pan on a low heat and gently fry the garlic for a few minutes, without colouring.
- 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.
- 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!
- 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.
- Assembly. Get all your elements in one place. Sauce, aubergines, mozzarella and parmesan. (As a guide, I did 4 layers with mozzarella on.)
- 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.
- 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.
- 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!).
- 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.
- 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!
- Serve with a sourdough loaf or your favourite bread to mop up Italian styley!
This aubergine parmigiana recipe is a brilliant vegetarian alternative to a lasagne. Get stuck into layers of slow-cooked tomato and aubergine - yum!! Repeat with remaining eggplant and butter. Meaning 'aubergine Parmesan' in Italian, this vegetarian bake with tomato and cheese is ideal for entertaining, from BBC Good Food. Make this classic bake, also known as melanzane parmigiana, for guests.
So that is going to wrap this up with this special food aubergine parmigiana recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
