Aubergine parmigiana
Aubergine parmigiana

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, aubergine parmigiana. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Aubergine parmigiana is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Aubergine parmigiana is something that I have loved my whole life. They are fine and they look wonderful.

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. This aubergine parmigiana recipe is a brilliant vegetarian alternative to a lasagne.

To begin with this recipe, we must first prepare a few ingredients. You can cook aubergine parmigiana using 16 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Aubergine parmigiana:
  1. Prepare 1 large aubergine
  2. Take 1-2 tbsp olive oil
  3. Take 1 clove garlic peeled and finely chopped
  4. Get 1 onion, peeled and finely chopped
  5. Take 1 tsp dried oregano
  6. Prepare 1 tin tomato
  7. Get Pinch seasalt and black pepper
  8. Make ready 1 tsp tabasco
  9. Take 1 splash whitle wine vinegar
  10. Prepare 1 handful basil
  11. Get Some cooking oul
  12. Take 1 egg
  13. Get 3 tbsp plain flour
  14. Make ready Mozzarella (slice)
  15. Take Grated mozzarella
  16. Make ready Grated Parmesan

Repeat with remaining eggplant and butter. You can call it eggplant parmesan, or simply eggplant parm, but to us it will always be simply parmigiana. In fact, you can make the classic parmigiana with a variety of vegetables - from zucchini to cardoons! It's always important to specify which vegetable you used; otherwise, parmigiana is considered, by default, to be eggplant parmigiana!

Steps to make Aubergine parmigiana:
  1. Peel skin and cut up your aubergine. Fine slice aubergine’s skin then fry the skin on medium heat pan with a little bit of cooking oil.
  2. Heat up your saucepan and add some olive oil, add onion and cook it in law heat for 10-15 min. Add garlic, tabasco, splash of vinegar, salt and pepper and basil in stir well. Leave it aside
  3. Dip your aubergine in beated egg then plain flour.
  4. Fry them in low heat cooking oil.
  5. Place your aubergine on small baking tray, add saucebase then mozzarella slice. Repeat for one more level.
  6. Sprinkle some grated Parmesan on top
  7. I put some grated mozzarella on top too and put it in oven for 15 min med heat.

In fact, you can make the classic parmigiana with a variety of vegetables - from zucchini to cardoons! It's always important to specify which vegetable you used; otherwise, parmigiana is considered, by default, to be eggplant parmigiana! Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses. This eggplant goes well with some steamed green beans and French or Italian bread.

So that is going to wrap this up with this exceptional food aubergine parmigiana recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!