Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, aubergine parmigiana. It is one of my favorites. For mine, I will make it a bit unique. 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. Brush the aubergine slices on both sides with olive oil, then griddle in batches.
Aubergine Parmigiana is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Aubergine Parmigiana is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook aubergine parmigiana using 10 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Aubergine Parmigiana:
- Get 2 aubergine
- Get 2 tins chopped tomatoes
- Get 8 giant garlic cloves
- Make ready 200 g pitted chopped black olives
- Prepare 2 high quality mozzarella
- Prepare 100 ml red wine
- Prepare 1 handful fresh oregano
- Get 150 g Cheddar
- Make ready 150 g Grana Padano
- Make ready Lots of salt
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 seeing the mozzarella stretching out of it. Make a layer of eggplant slices, overlapping them slightly.
Steps 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!
I assure you there is nothing better than cutting through layers of delicious aubergine and seeing the mozzarella stretching out of it. Make a layer of eggplant slices, overlapping them slightly. Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese. Repeat the layering, ending with eggplant, sauce, and grated cheese. Place eggplant in a colander; sprinkle with salt.
So that is going to wrap this up for this exceptional food aubergine parmigiana recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
