Aubergine parmigiana. This aubergine parmigiana recipe is a brilliant vegetarian alternative to a lasagne. If you're looking for an Italian meat-free recipe for your family that's tasty and quick to make, Gennaro has the answer with this delicious aubergine. Donal's aubergine parmigiana is so easy to make and tastes wonderful.
Aubergine parmigiana is a great appetiser or side dish.
It also works really well for lunch, especially if served with a green salad.
Aubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine, for the sake of linguistic consistency) is that rare and glorious thing: Mediterranean stodge.
You can have Aubergine parmigiana using 17 ingredients and 5 steps. Here is how you cook that.
Ingredients of Aubergine parmigiana
- Prepare of For the tomato sauce:.
- You need 500 ml of tomato passata or 2 tins of good quality tomatoes.
- Prepare 1 of little olive oil.
- It's 2 cloves of garlic, peeled and finely chopped.
- Prepare 1 tsp of Dijon mustard.
- You need 1 tbsp. of tomato puree.
- Prepare 1 tsp of honey.
- You need 1 tsp of chilli puree (pepperoncino).
- Prepare of salt and pepper.
- You need a few sprigs of fresh oregano, leaves stripped and finely chopped or 1 tsp dried.
- Prepare of For the melanzane (to serve 2):.
- It's 2 of medium aubergines.
- It's of sea salt.
- You need of olive oil.
- Prepare 2 of balls buffalo mozzarella, drained and dried in paper towels, or 200g cooking mozzarella.
- You need 5-6 tbsp. of freshly grated Parmesan.
- Prepare a few sprigs of fresh basil.
This aubergine parmigiana recipe is simple, delicious and filled with incredible Italian flavour. I like mine topped with a sprinkling of panko breadcrumbs to add an extra crunch. This aubergine parmigiana recipe makes a great vegetarian dinner, with layers of veg, tomato sauce and cheese. See more aubergine recipes at Tesco Real Food.
Aubergine parmigiana instructions
- Wash and slice the aubergines into 1cm discs, sprinkle with salt and leave for half an hour in a colander. This step is not essential, aubergines don’t taste bitter these days but I find the process does improve their texture. They might discolour a little but ignore it – after all they will end up buried in the tomato sauce..
- Make the tomato sauce: heat up a couple of tablespoons of olive oil in a medium sized pan and add the garlic. Let it only just start to sizzle and pour in the passata. Add all the remaining ingredients, making sure the sauce is seasoned well with salt and pepper, cover with a lid (it will splatter tremendously) and cook on low heat for at least 40 minutes. It should thicken quite a bit. If using tinned tomatoes, mash them halfway through the cooking with a potato ricer to get smooth sauce..
- Rinse the aubergine slices and pat them dry with paper towels. Heat up a griddle or a frying pan to medium heat. Brush the aubergine slices with oil on both sides and fry them in batches until soft and charred/coloured. Drain on paper towels..
- To build the melanzane, spread a little sauce at the bottom of the dish or dishes (if you’re going to serve it in individual dishes), top with half the aubergine slices in a single layer, torn or sliced mozzarella, torn basil leaves and a third of the Parmesan. Do another layer in the same order ending with more sauce and cheese, if you have any left..
- Sprinkle the remaining Parmesan on top and bake for 40 minutes in an oven preheated to 200C/400F/gas 6. Let the melanzane stand for 10 minutes before serving – it doesn’t taste as good when scalding hot..
Try this aubergine parmigiana recipe then try our healthier parmigiana and other aubergine recipes. Cut flesh into bite sized cubes. Chop the tomatoes and slice the garlic. Hearty aubergine parmigiana is a real winner for the family. Sweet and creamy, the classic Passata is the most convenient way to use tomatoes.