Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, aubergine parmigiana. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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 one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Aubergine parmigiana is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have aubergine parmigiana using 13 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Aubergine parmigiana:
- Take 2 tins tomatoes chopped
- Prepare 2 tbsp tomato puree
- Make ready Salt and pepper
- Make ready 1/2 tsp sugar
- Prepare 1 tsp chilli flakes
- Get 1 onion chopped finely
- Take 8 tbsp olive oil
- Prepare 4 tsp dried oregano
- Make ready 50 g red lentils (optional)
- Prepare 2 cloves garlic
- Make ready 2 aubergines
- Get 400 g good mozzarella
- Prepare 200 g shaved parmesan
Aubergine parmigiana is a great appetiser or side dish. It also works really well for lunch, especially if served with a green salad. Felicity Cloake: Brighten up your bleak February evenings with a touch of stodgy Mediterranean magic. This aubergine parmigiana recipe makes a great vegetarian dinner, with layers of veg, tomato sauce and cheese.
Instructions to make Aubergine parmigiana:
- Cut the aubergines in thin slices - as much the same thickness as possible
- Salt the aubergines then and leave while you prepare the tomato sauce.
- Fry the chopped onion in a little olive oil then add the crushed garlic. Cook for 10 minutes on a medium heat until the onions go transparent. Stir in the sugar then Add the tinned tomatoes, tomato purée, chilli and dried oregano.
- Add the lentils and cook for 25 minutes until the sauce begins to thicken then season to taste. The lentils add a nutty flavour and a little extra bulk.
- While the sauce is cooking, Rinse the salt off the aubergines, pat dry and fry in olive oil in batches until browned and soft.
- Pre-heat the oven to 180 degrees C
- Cover the base of an oven dish with aubergines
- Add 1/2 of the tomato sauce then add another layer of aubergine.
- Scatter half the mozzarella and half the Parmesan over the aubergines and cover with the remaining tomato sauce.
- Add a final layer of aubergines and scatter with the remaining cheeses.
- Cook in the oven for 30 min at 180 degrees depending on your oven
- Serve with a rocket salad dressed lightly with vinaigrette.
See more aubergine recipes at Tesco Real Food. This aubergine parmigiana recipe is simple, delicious and filled with incredible Italian flavour. Add a layer of aubergine slices then top. Hearty aubergine parmigiana is a real winner for the family. Aubergine parmigiana is a traditional Italian dish, among the most popular and iconic you can find in Italy, and this is the real deal.
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