Vegetarian parmigiana
Vegetarian parmigiana

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vegetarian parmigiana. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vegetarian parmigiana is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Vegetarian parmigiana is something that I have loved my entire life. They are nice and they look wonderful.

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

The ingredients needed to make Vegetarian parmigiana:
  1. Take Tomato sauce - I make mine from 2 tinned tomatoes or use passata
  2. Make ready 2 aubergines
  3. Get 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. Fortunately we have a veggie-friendly hero at our. Donal's aubergine parmigiana is so easy to make and tastes wonderful.

Instructions 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

It's simpler than a lasagne and lighter, too. 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)?

So that’s going to wrap it up with this special food vegetarian parmigiana recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!