Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, aubergine parmigiana. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
This aubergine parmigiana recipe is a brilliant vegetarian alternative to a lasagne. Donal's aubergine parmigiana is so easy to make and tastes wonderful. It's simpler than a lasagne and lighter, too.
Aubergine parmigiana is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Aubergine parmigiana is something that I have loved my entire life. They are fine and they look fantastic.
To begin 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 that.
The ingredients needed to make Aubergine parmigiana:
- Take 2 tins tomatoes chopped
- Get 2 tbsp tomato puree
- Get Salt and pepper
- Prepare 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)
- Prepare 2 cloves garlic
- Prepare 2 aubergines
- Make ready 400 g good mozzarella
- Make ready 200 g shaved parmesan
Try this aubergine parmigiana recipe then try our healthier parmigiana and other aubergine recipes. Felicity Cloake: Brighten up your bleak February evenings with a touch of stodgy Mediterranean magic. Aubergine parmigiana is one of the most iconic Italian dishes. Aubergine parmigiana is a great appetiser or side 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.
It also works really well for lunch, especially if served with a green salad. Aubergine Parmigiana (aka Melanzane alla Parmigiana) is one of my all-time favourite vegetarian dishes Very often the aubergine (brinjal) is breaded and then deep-fried first, but I find this adds an. This aubergine parmigiana recipe is simple, delicious and filled with incredible Italian flavour. Hearty aubergine parmigiana is a real winner for the family. Recette Aubergines à la Parmigiana : découvrez les ingrédients, ustensiles et étapes de préparation.
So that’s going to wrap this up with this exceptional food aubergine parmigiana recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
