Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, aubergine parmigiana. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Aubergine Parmigiana is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Aubergine Parmigiana is something which I’ve loved my entire 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.
To get started with this particular recipe, we must first prepare a few ingredients. You can have aubergine parmigiana using 10 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Aubergine Parmigiana:
- Prepare 2 aubergine
- Take 2 tins chopped tomatoes
- Prepare 8 giant garlic cloves
- Make ready 200 g pitted chopped black olives
- Make ready 2 high quality mozzarella
- Prepare 100 ml red wine
- Make ready 1 handful fresh oregano
- Take 150 g Cheddar
- Get 150 g Grana Padano
- Get 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. Felicity Cloake: Brighten up your bleak February evenings with a touch of stodgy Mediterranean magic. This aubergine parmigiana recipe makes a great vegetarian dinner, with layers of veg, tomato sauce and cheese.
Instructions to make Aubergine Parmigiana:
- 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.
- 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!
- 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.
- 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
- 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
- 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).
- 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.
- Grate your Cheddar and Grana Padano over the top and add to the oven for 45 minutes.
- Serve, preferably in a bowl (it can be quite sloppy!). I like to serve alongside two large handfuls of fresh spinach!
See more aubergine recipes at Tesco Real Food. This aubergine parmigiana recipe is simple, delicious and filled with incredible Italian flavour. Add a layer of aubergine slices then top. Hearty aubergine parmigiana is a real winner for the family. Aubergine parmigiana is a traditional Italian dish, among the most popular and iconic you can find in Italy, and this is the real deal.
So that’s going to wrap this up with this exceptional food aubergine parmigiana recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
