Aubergine parmigiana
Aubergine parmigiana

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, aubergine parmigiana. One of my favorites food recipes. For mine, I will make it a bit tasty. 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.

Aubergine parmigiana is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Aubergine parmigiana is something which I have loved my whole life. They are nice and they look fantastic.

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

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

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. See more aubergine recipes at Tesco Real Food. This aubergine parmigiana recipe is simple, delicious and filled with incredible Italian flavour.

Steps 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.

I like mine topped with a sprinkling of panko breadcrumbs to add an extra crunch. 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 typically Italian mixture of aubergines, tomatoes, peppers, mozzarella and Parmesan comes together in no time and has a rich and full flavour. Recette de Gratin d'aubergines, tomates et viande hachée : la recette facile > Recettes. Hearty aubergine parmigiana is a real winner for the family.

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