Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, aubergine parmigiana. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Aubergine parmigiana is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Aubergine parmigiana is something which I have loved my entire life. They are nice and they look fantastic.
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 classic northern Italian recipe is a great way to serve aubergines.
To get started with this recipe, we have to prepare a few components. You can cook aubergine parmigiana using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Aubergine parmigiana:
- Take 1 aubergine
- Prepare 400 g can tomatoes
- Take 100 g (ball) mozzarella
- Prepare Cheese for grating
- Get Oregano or mixed herbs
- Prepare 1 tablespoon tomato purée
- Prepare 1 clove garlic
The dish is then baked till golden brown. I assure you there is nothing better than cutting through layers of delicious aubergine and seeing the mozzarella stretching out of it. Aubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine, for the sake of linguistic consistency) is that rare and glorious thing: Mediterranean stodge. Make a layer of eggplant slices, overlapping them slightly.
Instructions to make Aubergine parmigiana:
- Heat oven to 200 degrees
- Slice the aubergine and fry until golden then set aside
- Fry the garlic and add the tomatoes, purée and herbs. Season with salt & pepper to taste
- Place half the tomato mixture in a roasting tray then add the aubergines then the rest of the tomato mix
- Slice the mozzarella and place over the top and sprinkle with grated cheese
- Bake for 30 minutes until bubbling
Aubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine, for the sake of linguistic consistency) is that rare and glorious thing: Mediterranean stodge. Make a layer of eggplant slices, overlapping them slightly. Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese. Repeat the layering, ending with eggplant, sauce, and grated cheese. Top with the remainder of the mozzarella and the parmesan and return to oven, uncovered, under the broiler, until the cheese is lightly browned and bubbly.
So that’s going to wrap it up for this exceptional food aubergine parmigiana recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
