Aubergine parmigiana
Aubergine parmigiana

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, aubergine parmigiana. One of my favorites. For mine, I’m gonna make it a little bit unique. 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 well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Aubergine parmigiana is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have aubergine parmigiana using 13 ingredients and 12 steps. Here is how you cook that.

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

Aubergine parmigiana is one of the most iconic Italian dishes. 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.

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.

Felicity Cloake: Brighten up your bleak February evenings with a touch of stodgy Mediterranean magic. 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. Add a layer of aubergine slices then top.

So that is going to wrap it up with this special food aubergine parmigiana recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!