How to Prepare Homemade Aubergine Parmigiana

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, aubergine parmigiana. One of my favorites. For mine, I’m gonna 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 well liked of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Aubergine Parmigiana is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. 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:

1. Take 2 aubergine
2. Make ready 2 tins chopped tomatoes
3. Make ready 8 giant garlic cloves
4. Take 200 g pitted chopped black olives
5. Prepare 2 high quality mozzarella
6. Take 100 ml red wine
7. Prepare 1 handful fresh oregano
8. Get 150 g Cheddar
9. Prepare 150 g Grana Padano
10. Make ready Lots of salt

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. 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.
2. 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!
3. 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.
4. 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
5. 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
6. 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).
7. 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.
8. Grate your Cheddar and Grana Padano over the top and add to the oven for 45 minutes.
9. Serve, preferably in a bowl (it can be quite sloppy!). I like to serve alongside two large handfuls of fresh spinach!

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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