Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, aubergine parmigiana. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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.
Aubergine Parmigiana is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Aubergine Parmigiana is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have aubergine parmigiana using 10 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Aubergine Parmigiana:
- Prepare 2 aubergine
- Prepare 2 tins chopped tomatoes
- Prepare 8 giant garlic cloves
- Take 200 g pitted chopped black olives
- Take 2 high quality mozzarella
- Get 100 ml red wine
- Make ready 1 handful fresh oregano
- Prepare 150 g Cheddar
- Prepare 150 g Grana Padano
- Prepare Lots of salt
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. 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!
Instructions 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!
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! Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses.
So that is going to wrap this up with this exceptional food aubergine parmigiana recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
