Aubergine parmigiana
Aubergine parmigiana

Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, aubergine parmigiana. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Aubergine parmigiana is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Aubergine parmigiana is something which I’ve 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.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook aubergine parmigiana using 13 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Aubergine parmigiana:
  1. Make ready 2 tins tomatoes chopped
  2. Take 2 tbsp tomato puree
  3. Get Salt and pepper
  4. Prepare 1/2 tsp sugar
  5. Get 1 tsp chilli flakes
  6. Make ready 1 onion chopped finely
  7. Prepare 8 tbsp olive oil
  8. Prepare 4 tsp dried oregano
  9. Make ready 50 g red lentils (optional)
  10. Get 2 cloves garlic
  11. Prepare 2 aubergines
  12. Take 400 g good mozzarella
  13. Prepare 200 g shaved parmesan

Aubergine parmigiana is a great appetiser or side dish. It also works really well for lunch, especially if served with a green salad. 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. Try this aubergine parmigiana recipe then try our healthier parmigiana and other aubergine recipes.

Steps to make Aubergine parmigiana:
  1. Cut the aubergines in thin slices - as much the same thickness as possible
  2. Salt the aubergines then and leave while you prepare the tomato sauce.
  3. 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.
  4. 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.
  5. While the sauce is cooking, Rinse the salt off the aubergines, pat dry and fry in olive oil in batches until browned and soft.
  6. Pre-heat the oven to 180 degrees C
  7. Cover the base of an oven dish with aubergines
  8. Add 1/2 of the tomato sauce then add another layer of aubergine.
  9. Scatter half the mozzarella and half the Parmesan over the aubergines and cover with the remaining tomato sauce.
  10. Add a final layer of aubergines and scatter with the remaining cheeses.
  11. Cook in the oven for 30 min at 180 degrees depending on your oven
  12. Serve with a rocket salad dressed lightly with vinaigrette.

Add a layer of aubergine slices then top. This aubergine parmigiana recipe is simple, delicious and filled with incredible Italian flavour. I like mine topped with a sprinkling of panko breadcrumbs to add an extra crunch. Hearty aubergine parmigiana is a real winner for the family. Aubergine parmigiana is a traditional Italian dish, among the most popular and iconic you can find in Italy, and this is the real deal.

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