Steps to Make Favorite Aubergine parmigiana

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, aubergine parmigiana. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look 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. The tomato sauce can be doubled and frozen for another easy dinner.

Aubergine parmigiana is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Aubergine parmigiana is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have aubergine parmigiana using 17 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Aubergine parmigiana:

1. Take For the tomato sauce:
2. Make ready 500 ml tomato passata or 2 tins of good quality tomatoes
3. Get 1 little olive oil
4. Take 2 cloves garlic, peeled and finely chopped
5. Make ready 1 tsp Dijon mustard
6. Get 1 tbsp. tomato puree
7. Take 1 tsp honey
8. Take 1 tsp chilli puree (pepperoncino)
9. Get salt and pepper
10. Make ready a few sprigs fresh oregano, leaves stripped and finely chopped or 1 tsp dried
11. Take For the melanzane (to serve 2):
12. Make ready 2 medium aubergines
13. Get sea salt
14. Prepare olive oil
15. Take 2 balls buffalo mozzarella, drained and dried in paper towels, or 200g cooking mozzarella
16. Prepare 5-6 tbsp. freshly grated Parmesan
17. Get a few sprigs fresh basil

Recette Aubergines à la Parmigiana : découvrez les ingrédients, ustensiles et étapes de préparation. Put the aubergine slices onto baking paper lined trays and spray with a little oil. This aubergine parmigiana recipe makes a great vegetarian dinner, with layers of veg, tomato sauce and cheese. See more aubergine recipes at Tesco Real Food.

Instructions to make Aubergine parmigiana:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

This aubergine parmigiana recipe makes a great vegetarian dinner, with layers of veg, tomato sauce and cheese. See more aubergine recipes at Tesco Real Food. Meaning 'aubergine Parmesan' in Italian, this vegetarian bake with tomato and cheese is ideal for entertaining, from BBC Make this classic bake, also known as melanzane parmigiana, for guests. Hearty aubergine parmigiana is a real winner for the family. Aubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine, for the sake of linguistic consistency) is that rare and glorious thing: Mediterranean stodge.

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