Aubergine Parmigiana
Aubergine Parmigiana

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, aubergine parmigiana. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Buy now from our gourmet selection the best Parmigiano Reggiano PDO directly from Italy. Choose the quality, Italy has never been so close. Save time and buy groceries online from Amazon.co.uk Brush the aubergine slices with olive oil on both sides to coat.

Aubergine Parmigiana is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Aubergine Parmigiana is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have aubergine parmigiana using 10 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Aubergine Parmigiana:
  1. Prepare 2 aubergine
  2. Get 2 tins chopped tomatoes
  3. Make ready 8 giant garlic cloves
  4. Take 200 g pitted chopped black olives
  5. Take 2 high quality mozzarella
  6. Take 100 ml red wine
  7. Make ready 1 handful fresh oregano
  8. Take 150 g Cheddar
  9. Prepare 150 g Grana Padano
  10. Make ready Lots of salt

Brush the aubergine slices on both sides with olive oil, then griddle in batches. You want each slice softened and slightly charred, so don't have the heat too high or the aubergine will char before softening. Remove to a plate as you go. With layers of grilled aubergine, courgette and peppers, a rich tomato sauce and oozy mozzarella, it takes comfort food to the max and will definitely be a new favourite aubergine recipe for the whole family to enjoy.

Instructions to make Aubergine Parmigiana:
  1. 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.
  2. 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!
  3. 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.
  4. 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
  5. 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
  6. 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).
  7. 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.
  8. Grate your Cheddar and Grana Padano over the top and add to the oven for 45 minutes.
  9. Serve, preferably in a bowl (it can be quite sloppy!). I like to serve alongside two large handfuls of fresh spinach!

This iconic Italian dish is a classic for a reason - the incredibly generous amount of Parmesan that sticks layers of silky fried aubergines, breadcrumbs and tomato sauce together results in something incredibly indulgent that only requires a handful of ingredients. Aubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine, for the sake of linguistic consistency) is that rare and glorious thing: Mediterranean stodge. Layer the aubergines and sauce: Put a third of the grilled aubergine slices into a large ovenproof dish. Spoon over about a third of the hot passata and spread evenly, then sprinkle with a heaped teaspoon of Parmesan cheese. Repeat the layers twice, finishing with a layer of passata.

So that is going to wrap it up for this special food aubergine parmigiana recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!