Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, aubergine parmigiana. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really 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.
Aubergine parmigiana is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Aubergine parmigiana is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook aubergine parmigiana using 13 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Aubergine parmigiana:
- Make ready 2 tins tomatoes chopped
- Get 2 tbsp tomato puree
- Prepare Salt and pepper
- Take 1/2 tsp sugar
- Prepare 1 tsp chilli flakes
- Make ready 1 onion chopped finely
- Make ready 8 tbsp olive oil
- Make ready 4 tsp dried oregano
- Make ready 50 g red lentils (optional)
- Get 2 cloves garlic
- Make ready 2 aubergines
- Prepare 400 g good mozzarella
- Prepare 200 g shaved parmesan
Try this aubergine parmigiana recipe then try our healthier parmigiana and other aubergine recipes. Felicity Cloake: Brighten up your bleak February evenings with a touch of stodgy Mediterranean magic. Aubergine parmigiana is one of the most iconic Italian dishes. Aubergine parmigiana is a great appetiser or side dish.
Instructions to make Aubergine parmigiana:
- Cut the aubergines in thin slices - as much the same thickness as possible
- Salt the aubergines then and leave while you prepare the tomato sauce.
- Fry the chopped onion in a little olive oil then add the crushed garlic. Cook for 10 minutes on a medium heat until the onions go transparent. Stir in the sugar then Add the tinned tomatoes, tomato purée, chilli and dried oregano.
- Add the lentils and cook for 25 minutes until the sauce begins to thicken then season to taste. The lentils add a nutty flavour and a little extra bulk.
- While the sauce is cooking, Rinse the salt off the aubergines, pat dry and fry in olive oil in batches until browned and soft.
- Pre-heat the oven to 180 degrees C
- Cover the base of an oven dish with aubergines
- Add 1/2 of the tomato sauce then add another layer of aubergine.
- Scatter half the mozzarella and half the Parmesan over the aubergines and cover with the remaining tomato sauce.
- Add a final layer of aubergines and scatter with the remaining cheeses.
- Cook in the oven for 30 min at 180 degrees depending on your oven
- Serve with a rocket salad dressed lightly with vinaigrette.
It also works really well for lunch, especially if served with a green salad. Aubergine Parmigiana (aka Melanzane alla Parmigiana) is one of my all-time favourite vegetarian dishes Very often the aubergine (brinjal) is breaded and then deep-fried first, but I find this adds an. This aubergine parmigiana recipe is simple, delicious and filled with incredible Italian flavour. Hearty aubergine parmigiana is a real winner for the family. Recette Aubergines à la Parmigiana : découvrez les ingrédients, ustensiles et étapes de préparation.
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