Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, vegetarian parmigiana. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Vegetarian parmigiana is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Vegetarian parmigiana is something that I have loved my entire life.
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To begin with this recipe, we have to prepare a few ingredients. You can cook vegetarian parmigiana using 4 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Vegetarian parmigiana:
- Get Tomato sauce - I make mine from 2 tinned tomatoes or use passata
- Take aubergines
- Prepare dry mozzarella
- Make ready Parmesan cheese grated
Set aside while you get on. 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. Fortunately we have a veggie-friendly hero at our.
Instructions to make Vegetarian parmigiana:
- Cut the aubergines in thin strips - as much the same thickness as possible
- 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
- In an oven dish with a tiny bit of oil at the bottom start by layering the aubergine so that it covers the bottom
- Add 1/2 of the tomato sauce or passata on top covering the aubergines
- Sprinkle some Parmesan and then the mozzarella
- Repeat another layer and finish with tomato, Parmesan and some mozzarella
- Cook in the oven for 20 min at 180-200 degrees depending on your oven
Layer up the remaining aubergine and sauce, and finish with a final layer of mozzarella, basil and parmesan. Cut the aubergines lengthways into ½ cm thick slices, brush both sides with olive oil and season. Cheeses from a specific location need to follow a consistent recipe to be recognised as having specific names. In the case of Parmigiano-Reggiano, or Parmesan cheese, this means always using animal rennet. You can substitute blue cheese with alternatives such as vegetarian Dolcelatte.
So that is going to wrap this up for this exceptional food vegetarian parmigiana recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
