Hi, I am Kate. Today, I’m gonna show you how to prepare aubergine parmigiana recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Aubergine parmigiana Recipe
Aubergine parmigiana is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Aubergine parmigiana is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook aubergine parmigiana using 17 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Aubergine parmigiana:
- Prepare For the tomato sauce:
- Get 500 ml tomato passata or 2 tins of good quality tomatoes
- Get 1 little olive oil
- Get 2 cloves garlic, peeled and finely chopped
- Get 1 tsp Dijon mustard
- Prepare 1 tbsp. tomato puree
- Take 1 tsp honey
- Make ready 1 tsp chilli puree (pepperoncino)
- Make ready salt and pepper
- Make ready a few sprigs fresh oregano, leaves stripped and finely chopped or 1 tsp dried
- Make ready For the melanzane (to serve 2):
- Make ready 2 medium aubergines
- Take sea salt
- Take olive oil
- Make ready 2 balls buffalo mozzarella, drained and dried in paper towels, or 200g cooking mozzarella
- Prepare 5-6 tbsp. freshly grated Parmesan
- Make ready a few sprigs fresh basil
Instructions to make Aubergine parmigiana:
- Wash and slice the aubergines into 1cm discs, sprinkle with salt and leave for half an hour in a colander. This step is not essential, aubergines don’t taste bitter these days but I find the process does improve their texture. They might discolour a little but ignore it – after all they will end up buried in the tomato sauce.
- Make the tomato sauce: heat up a couple of tablespoons of olive oil in a medium sized pan and add the garlic. Let it only just start to sizzle and pour in the passata. Add all the remaining ingredients, making sure the sauce is seasoned well with salt and pepper, cover with a lid (it will splatter tremendously) and cook on low heat for at least 40 minutes. It should thicken quite a bit. If using tinned tomatoes, mash them halfway through the cooking with a potato ricer to get smooth sauce.
- Rinse the aubergine slices and pat them dry with paper towels. Heat up a griddle or a frying pan to medium heat. Brush the aubergine slices with oil on both sides and fry them in batches until soft and charred/coloured. Drain on paper towels.
- To build the melanzane, spread a little sauce at the bottom of the dish or dishes (if you’re going to serve it in individual dishes), top with half the aubergine slices in a single layer, torn or sliced mozzarella, torn basil leaves and a third of the Parmesan. Do another layer in the same order ending with more sauce and cheese, if you have any left.
- Sprinkle the remaining Parmesan on top and bake for 40 minutes in an oven preheated to 200C/400F/gas 6. - Let the melanzane stand for 10 minutes before serving – it doesn’t taste as good when scalding sausage.
So that’s going to wrap this up for this distinctive dish aubergine parmigiana recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
