Aubergine Parmigiana. 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.
Meaning 'aubergine Parmesan' in Italian, this vegetarian bake with tomato and cheese is ideal for entertaining, from BBC Good Food. Make this classic bake, also known as melanzane parmigiana, for guests. It's made with tomato, aubergine and vegetarian mozzarella, and garnished with parmesan-style cheese.
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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.
Alright, don’t linger, let’s practice this aubergine parmigiana menu with 9 elements which are surely easy to receive, and we have to process them at the very least through 6 actions. You should commit a while on this, so the resulting food could be perfect.
Ingredients of Aubergine Parmigiana:
- Prepare 1 of aubergine, sliced thinly.
- You need salt.
- You need 350 g passata or chopped tomatoes.
- Prepare 1/2 for an onion.
- Require 2 of garlic cloves.
- Require 1 handful of fresh basil leaves, roughly chopped (reserve some for the top).
- Need – Flour.
- Provide 250 g mozzarella.
- Provide 75 g for parmesan cheese.
Aubergine parmigiana is one of the most iconic Italian dishes. It is made with fried aubergine slices, layered with tomato sauce, mozzarella and Parmigiano Reggiano. The dish is then baked till golden brown. I assure you there is nothing better than cutting through layers of delicious aubergine and.
Aubergine Parmigiana how to cook:
- Lay the aubergine out on kitchen roll and sprinkle liberally with salt, leave for the 30 mins. Turn over the aubergine and sprinkle the other side with salt. Leave for a further 30 mins..
- Heat some oil in a saucepan over a medium heat. Add the onion and garlic and cook until soft but not browned..
- Add the passata and the basil and simmer for 10-15 mins, season to taste. Leave to cool..
- Preheat the oven to 170 C fan. Season the flour. Dust the aubergine lightly with the flour. Heat some oil in a frying pan and fry the aubergine one each side for 2-3 mins, until lightly browned, you will need to do this in batches, then set aside..
- Add a little of the tomato sauce to the bottom on the dish, then start layering, add a layer of aubergine, then add a layer of tomato sauce and sprinkle with both cheese. Repeat 2 more times finishing with a layer of cheese..
- Cover loosely with foil and bake for 25 mins, then remove the foil and continue to bake for 20 mins. Scatter over the reserved basil leaves. Serve warm with crusty bread and a salad..
Rinse the eggplant and pat dry. Repeat with remaining eggplant and butter. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses.
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