Aubergine parmigiana. This aubergine parmigiana recipe is a brilliant vegetarian alternative to a lasagne. 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.
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 iconic Italian dishes.
You can have Aubergine parmigiana using 17 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Aubergine parmigiana
- You need of For the tomato sauce:.
- You need of tomato passata or 2 tins of good quality tomatoes.
- You need of little olive oil.
- It's of garlic, peeled and finely chopped.
- It's of Dijon mustard.
- You need of tomato puree.
- Prepare of honey.
- You need of chilli puree (pepperoncino).
- Prepare of salt and pepper.
- It's of fresh oregano, leaves stripped and finely chopped or 1 tsp dried.
- Prepare of For the melanzane (to serve 2):.
- You need of medium aubergines.
- You need of sea salt.
- Prepare of olive oil.
- Prepare of balls buffalo mozzarella, drained and dried in paper towels, or 200g cooking mozzarella.
- It's of freshly grated Parmesan.
- Prepare of fresh basil.
Aubergine parmigiana is a great appetiser or side dish. It also works really well for lunch, especially if served with a green salad. Try this aubergine parmigiana recipe then try our healthier parmigiana and other aubergine recipes. Add a layer of aubergine slices then top.
Aubergine parmigiana step by step
- 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..
- 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..
- 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..
- 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..
- 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..
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. Les aubergines alla parmigiana seront encore meilleures réchauffées le lendemain, accompagnées d'une salade verte et d'un. It would be possible to write an essay about Aubergine (or eggplant) Parmigiana - firstly relating to the region of its origin - which is hotly contested between. 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.
