Steps to Make Homemade Aubergine Parmigiana

Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, aubergine parmigiana. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Aubergine Parmigiana is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Aubergine Parmigiana is something which I have loved my entire life.

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.

To begin with this recipe, we must prepare a few ingredients. You can cook aubergine parmigiana using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Aubergine Parmigiana:

1. Take 1 aubergine, sliced thinly
2. Get salt
3. Get 350 g passata or chopped tomatoes
4. Prepare 1/2 an onion
5. Take 2 garlic cloves
6. Prepare 1 handful fresh basil leaves, roughly chopped (reserve some for the top)
7. Prepare Flour
8. Make ready 250 g mozzarella
9. Get 75 g parmesan cheese

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. Aubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine, for the sake of linguistic consistency) is that rare and glorious thing: Mediterranean stodge. 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.

Steps to make Aubergine Parmigiana:

1. Lay the aubergine out on kitchen roll and sprinkle liberally with salt, leave for the 30 mins. Turn over the aubergine and sprinkle the other side with salt. Leave for a further 30 mins.
2. Heat some oil in a saucepan over a medium heat. Add the onion and garlic and cook until soft but not browned.
3. Add the passata and the basil and simmer for 10-15 mins, season to taste. Leave to cool.
4. Preheat the oven to 170 C fan. Season the flour. Dust the aubergine lightly with the flour. Heat some oil in a frying pan and fry the aubergine one each side for 2-3 mins, until lightly browned, you will need to do this in batches, then set aside.
5. Add a little of the tomato sauce to the bottom on the dish, then start layering, add a layer of aubergine, then add a layer of tomato sauce and sprinkle with both cheese. Repeat 2 more times finishing with a layer of cheese.
6. Cover loosely with foil and bake for 25 mins, then remove the foil and continue to bake for 20 mins. Scatter over the reserved basil leaves. Serve warm with crusty bread and a salad.

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. Hearty aubergine parmigiana is a real winner for the family. Aubergine Parmigiana (aka Melanzane alla Parmigiana) is one of my all-time favourite vegetarian It requires making a tomato sauce and then layering it with cooked aubergine and cheese, and then. This typically Italian mixture of aubergines, tomatoes, peppers, mozzarella and Parmesan comes together in no time and has a rich and full flavour.

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