Easiest Way to Make Super Quick Homemade Aubergine Parmigiana

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, aubergine parmigiana. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

This aubergine parmigiana recipe is a brilliant vegetarian alternative to a lasagne. Donal's aubergine parmigiana is so easy to make and tastes wonderful. It's simpler than a lasagne and lighter, too. The tomato sauce can be doubled and frozen for another easy dinner.

Aubergine Parmigiana is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Aubergine Parmigiana is something that I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can have aubergine parmigiana using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Aubergine Parmigiana:

1. Get 1 aubergine, sliced thinly
2. Get salt
3. Take 350 g passata or chopped tomatoes
4. Prepare 1/2 an onion
5. Get 2 garlic cloves
6. Take 1 handful fresh basil leaves, roughly chopped (reserve some for the top)
7. Get Flour
8. Take 250 g mozzarella
9. Get 75 g parmesan cheese

Meaning 'aubergine Parmesan' in Italian, this vegetarian bake with tomato and cheese is ideal for entertaining, from BBC Make this classic bake, also known as melanzane parmigiana, for guests. Aubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine, for the sake of linguistic consistency) is that rare and glorious thing: Mediterranean stodge. 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.

Steps to make Aubergine Parmigiana:

1. Lay the aubergine out on kitchen roll and sprinkle liberally with salt, leave for the 30 mins. Turn over the aubergine and sprinkle the other side with salt. Leave for a further 30 mins.
2. Heat some oil in a saucepan over a medium heat. Add the onion and garlic and cook until soft but not browned.
3. Add the passata and the basil and simmer for 10-15 mins, season to taste. Leave to cool.
4. Preheat the oven to 170 C fan. Season the flour. Dust the aubergine lightly with the flour. Heat some oil in a frying pan and fry the aubergine one each side for 2-3 mins, until lightly browned, you will need to do this in batches, then set aside.
5. Add a little of the tomato sauce to the bottom on the dish, then start layering, add a layer of aubergine, then add a layer of tomato sauce and sprinkle with both cheese. Repeat 2 more times finishing with a layer of cheese.
6. Cover loosely with foil and bake for 25 mins, then remove the foil and continue to bake for 20 mins. Scatter over the reserved basil leaves. Serve warm with crusty bread and a salad.

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. Hearty aubergine parmigiana is a real winner for the family. Aubergine Parmigiana (aka Melanzane alla Parmigiana) is one of my all-time favourite vegetarian It requires making a tomato sauce and then layering it with cooked aubergine and cheese, and then. This typically Italian mixture of aubergines, tomatoes, peppers, mozzarella and Parmesan comes together in no time and has a rich and full flavour.

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