Aubergine Parmigiana
Aubergine Parmigiana

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, aubergine parmigiana. One of my favorites. For mine, I am going to make it a bit tasty. 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. Rinse the eggplant and pat dry.

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

To get started with this recipe, we must 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:
  1. Get 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. Make ready 100 ml red wine
  7. Make ready 1 handful fresh oregano
  8. Take 150 g Cheddar
  9. Get 150 g Grana Padano
  10. Make ready Lots of salt

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! Hearty aubergine parmigiana is a real winner for the family. This meat-free meal is simple to make and bursting with flavour thanks to the fresh basil, rich tomatoes and thick layer of Parmesan.

Steps 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!

Hearty aubergine parmigiana is a real winner for the family. This meat-free meal is simple to make and bursting with flavour thanks to the fresh basil, rich tomatoes and thick layer of Parmesan. Parmigiana alla Melanzane - Aubergine Parmigiana. By far, one of my favourite Italian home cooked dishes is aubergine parmigiana or parmigiana alla melanzane (in Italian). I have been asked on so many occasions for my recipe.

So that is going to wrap this up for this special food aubergine parmigiana recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!