Recipe of Perfect Aubergine parmigiana

Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, aubergine parmigiana. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Aubergine parmigiana is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Aubergine parmigiana is something which I’ve loved my whole life.

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.

To get started with this recipe, we have to first prepare a few components. You can cook aubergine parmigiana using 13 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Aubergine parmigiana:

1. Prepare 2 tins tomatoes chopped
2. Make ready 2 tbsp tomato puree
3. Make ready Salt and pepper
4. Get 1/2 tsp sugar
5. Make ready 1 tsp chilli flakes
6. Prepare 1 onion chopped finely
7. Prepare 8 tbsp olive oil
8. Get 4 tsp dried oregano
9. Prepare 50 g red lentils (optional)
10. Take 2 cloves garlic
11. Make ready 2 aubergines
12. Make ready 400 g good mozzarella
13. Make ready 200 g shaved parmesan

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. Try this aubergine parmigiana recipe then try our healthier parmigiana and other aubergine recipes.

Instructions to make Aubergine parmigiana:

1. Cut the aubergines in thin slices - as much the same thickness as possible
2. Salt the aubergines then and leave while you prepare the tomato sauce.
3. 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.
4. 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.
5. While the sauce is cooking, Rinse the salt off the aubergines, pat dry and fry in olive oil in batches until browned and soft.
6. Pre-heat the oven to 180 degrees C
7. Cover the base of an oven dish with aubergines
8. Add 1/2 of the tomato sauce then add another layer of aubergine.
9. Scatter half the mozzarella and half the Parmesan over the aubergines and cover with the remaining tomato sauce.
10. Add a final layer of aubergines and scatter with the remaining cheeses.
11. Cook in the oven for 30 min at 180 degrees depending on your oven
12. Serve with a rocket salad dressed lightly with vinaigrette.

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. 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. Parmigiana (/ˌpɑːrmɪˈdʒɑːnə, -ˈʒɑː-/, Italian: [parmiˈdʒaːna], also called parmigiana di melanzane [parmiˈdʒaːna di melanˈdzaːne; -ˈtsaːne] or melanzane alla parmigiana, is an Italian dish made with a shallow- or deep-fried sliced eggplant filling, layered with cheese and tomato sauce, then baked. 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.

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