Hey everyone, I hope you are having an amazing day. Today I will show you a way to make a distinctive dish, Aubergine parmigiana. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.
Aubergine parmigiana Recipe. Donal's aubergine parmigiana is so easy to make and tastes wonderful. It's simpler than a lasagne and lighter, too.
You can cook Aubergine parmigiana using 13 ingredients and 12 steps. Here is how you cook that.
Ingredients of Aubergine parmigiana
It’s 2 tins of tomatoes chopped.
Take 2 tbsp of tomato puree.
Prepare of Salt and pepper.
You need 1/2 tsp of sugar.
Prepare 1 tsp of chilli flakes.
Prepare 1 of onion chopped finely.
Take 8 tbsp of olive oil.
Prepare 4 tsp of dried oregano.
Take 50 g of red lentils (optional).
It’s 2 cloves of garlic.
Make ready 2 of aubergines.
Prepare 400 g of good mozzarella.
You need 200 g of shaved parmesan.
Repeat with remaining eggplant and butter.Parmigiana (/ ˌ p ɑːr m ɪ ˈ dʒ ɑː n ə,-ˈ ʒ ɑː-/, Italian: [parmiˈdʒaːna], also called parmigiana di melanzane [parmiˈdʒaːna di melanˈdzaːne; -ˈtsaːne] or melanzane alla parmigiana, is an Italian dish made with a shallow or deep-fried sliced eggplant filling, layered with cheese and tomato sauce, then baked.The origin of the dish is claimed by both the Southern regions of.Top with a layer of the fried eggplant; the eggplant slices can overlap slightly.
Aubergine parmigiana step by step
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..
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.It's made with tomato, aubergine and vegetarian mozzarella, and garnished with parmesan-style cheese.
A ubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine, for the sake of linguistic consistency) is that rare and glorious thing: Mediterranean stodge.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.The two things to keep in mind when cooking eggplant, especially firm globe eggplants, is that not only do eggplants hold onto moisture, they also absorb oil like a sponge.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.
