Easiest Way to Make Homemade Aubergine Parmigiana

Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, aubergine parmigiana. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

This aubergine parmigiana recipe is a brilliant vegetarian alternative to a lasagne. If you're looking for an Italian meat-free recipe for your family that's tasty and quick to make, Gennaro has the answer with this delicious aubergine. Donal's aubergine parmigiana is so easy to make and tastes wonderful. It's simpler than a lasagne and lighter, too.

Aubergine Parmigiana is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Aubergine Parmigiana is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have aubergine parmigiana using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Aubergine Parmigiana:

1. Make ready 1 aubergine, sliced thinly
2. Prepare salt
3. Take 350 g passata or chopped tomatoes
4. Prepare 1/2 an onion
5. Make ready 2 garlic cloves
6. Get 1 handful fresh basil leaves, roughly chopped (reserve some for the top)
7. Prepare Flour
8. Take 250 g mozzarella
9. Make ready 75 g parmesan cheese

Aubergine parmigiana is a great appetiser or side dish. It also works really well for lunch, especially if served with a green salad. Meaning 'aubergine Parmesan' in Italian, this vegetarian bake with tomato and cheese is ideal for entertaining, from BBC Make this classic bake, also known as melanzane parmigiana, for guests. Aubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine, for the sake of linguistic consistency) is that rare and glorious thing: Mediterranean stodge.

Instructions to make Aubergine Parmigiana:

1. Lay the aubergine out on kitchen roll and sprinkle liberally with salt, leave for the 30 mins. Turn over the aubergine and sprinkle the other side with salt. Leave for a further 30 mins.
2. Heat some oil in a saucepan over a medium heat. Add the onion and garlic and cook until soft but not browned.
3. Add the passata and the basil and simmer for 10-15 mins, season to taste. Leave to cool.
4. Preheat the oven to 170 C fan. Season the flour. Dust the aubergine lightly with the flour. Heat some oil in a frying pan and fry the aubergine one each side for 2-3 mins, until lightly browned, you will need to do this in batches, then set aside.
5. Add a little of the tomato sauce to the bottom on the dish, then start layering, add a layer of aubergine, then add a layer of tomato sauce and sprinkle with both cheese. Repeat 2 more times finishing with a layer of cheese.
6. Cover loosely with foil and bake for 25 mins, then remove the foil and continue to bake for 20 mins. Scatter over the reserved basil leaves. Serve warm with crusty bread and a salad.

Meaning 'aubergine Parmesan' in Italian, this vegetarian bake with tomato and cheese is ideal for entertaining, from BBC Make this classic bake, also known as melanzane parmigiana, for guests. Aubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine, for the sake of linguistic consistency) is that rare and glorious thing: Mediterranean stodge. Put the aubergine slices onto baking paper lined trays and spray with a little oil. 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. This typically Italian mixture of aubergines, tomatoes, peppers, mozzarella and Parmesan comes together in no time and has a rich and full flavour.

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