Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, aubergine parmigiana. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look 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. The tomato sauce can be doubled and frozen for another easy dinner.
Aubergine Parmigiana is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Aubergine Parmigiana is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook aubergine parmigiana using 10 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Aubergine Parmigiana:
- Make ready 2 aubergine
- Prepare 2 tins chopped tomatoes
- Take 8 giant garlic cloves
- Make ready 200 g pitted chopped black olives
- Prepare 2 high quality mozzarella
- Prepare 100 ml red wine
- Prepare 1 handful fresh oregano
- Make ready 150 g Cheddar
- Prepare 150 g Grana Padano
- Make ready Lots of salt
Try this aubergine parmigiana recipe then try our healthier parmigiana and other aubergine recipes. 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.
Steps to make Aubergine Parmigiana:
- Slice the aubergine thinly (approx 3mm). Take a colander and place it over a bowl. Add the aubergine to the colander in layers, with every layer add a healthy amount of salt and leave the aubergine for a minimum of 30 minutes, preferably longer.
- When you return to cooking you should notice that the aubergine has become a bit soggy looking and the bowl beneath the colander has accumulated a brown liquid. This means you're ready to begin the rest of the process!
- Finely sliced the garlic and add to a pan on a medium heat with oil. Garlic is foul when it burns so be sure to keep a watchful eye.
- Once the garlic is softened, add in the olives and the wine and cook for a few more minutes until the garlic is stained with delicious wine
- Add the tomatoes, oregano and season to taste. At this point you can also add other ingredients e.g. capers, anchovies etc. and cook for 5 - 10 minutes until the sauce tastes as you like
- Return to the aubergine, set aside some kitchen towel and take each piece of aubergine, give it a gentle pat with the towel (to remove some of the salt).
- Preheat the oven to 180 degrees (fan). Take an oven dish and begin to layer your parmigiana. Starting with aubergine, then sauce, then slices of soft mozzarella. Depending on the size of your oven dish you will have more of less layers, 3 is optimal anywhere between 2&4 is fine.
- Grate your Cheddar and Grana Padano over the top and add to the oven for 45 minutes.
- Serve, preferably in a bowl (it can be quite sloppy!). I like to serve alongside two large handfuls of fresh spinach!
Aubergine parmigiana is a great appetiser or side dish. It also works really well for lunch, especially if served with a green salad. Felicity Cloake: Brighten up your bleak February evenings with a touch of stodgy Mediterranean magic. Recette Aubergines à la Parmigiana : découvrez les ingrédients, ustensiles et étapes de préparation. This aubergine parmigiana recipe is simple, delicious and filled with incredible Italian flavour.
So that is going to wrap this up with this exceptional food aubergine parmigiana recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
