Vegetarian parmigiana
Vegetarian parmigiana

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, vegetarian parmigiana. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Vegetarian parmigiana is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Vegetarian parmigiana is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have vegetarian parmigiana using 4 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Vegetarian parmigiana:
  1. Make ready Tomato sauce - I make mine from 2 tinned tomatoes or use passata
  2. Prepare 2 aubergines
  3. Make ready 350-400 g dry mozzarella
  4. Make ready 2-3 handfuls Parmesan cheese grated

Traditional Italian Parmigiana isn't vegetarian - the main ingredients are aubergine and tomatoes, but it's the classic topping of Parmesan that puts the brakes on the veggie claim. Jamie's recipe uses Parmesan, so the challenge is to make a Parmigiana that's as authentic and tasty as Jamie's dish, but suitable for vegetarians. Donal's aubergine parmigiana is so easy to make and tastes wonderful. It's simpler than a lasagne and lighter, too.

Steps to make Vegetarian parmigiana:
  1. Cut the aubergines in thin strips - as much the same thickness as possible
  2. Grill them under the grill - this step is essential to remove water from the aubergines. Following the classic recipe You should leave the slices with rock salt under a cloth for an hour allowing the water to escape ahead of cooking. I rarely have time for this step
  3. In an oven dish with a tiny bit of oil at the bottom start by layering the aubergine so that it covers the bottom
  4. Add 1/2 of the tomato sauce or passata on top covering the aubergines
  5. Sprinkle some Parmesan and then the mozzarella
  6. Repeat another layer and finish with tomato, Parmesan and some mozzarella
  7. Cook in the oven for 20 min at 180-200 degrees depending on your oven

The tomato sauce can be doubled and frozen for another easy dinner. Layer up the remaining aubergine and sauce, and finish with a final layer of mozzarella, basil and parmesan. If you have more time, Gennaro Contaldo's baked aubergine recipe is a must-make. What's your favorite veg-friendly Parmesan (or tasty substitute)? From easy cheesy muffins and traditional lattice cheese pies, to super green lasagne - you'll find a recipe to suit every occasion.

So that is going to wrap it up with this exceptional food vegetarian parmigiana recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!