Recipe of Any-night-of-the-week Aubergine parmigiana

Aubergine parmigiana.

Hey everyone, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, aubergine parmigiana. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Aubergine parmigiana is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It's easy, it's fast, it tastes delicious. Aubergine parmigiana is something which I've loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook aubergine parmigiana using 17 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Aubergine parmigiana:

1. {Get of For the tomato sauce:.
2. {Prepare 500 ml of tomato passata or 2 tins of good quality tomatoes.
3. {Make ready 1 of little olive oil.
4. {Get 2 cloves of garlic, peeled and finely chopped.
5. {Get 1 tsp of Dijon mustard.
6. {Prepare 1 tbsp. of tomato puree.
7. {Get 1 tsp of honey.
8. {Get 1 tsp of chilli puree (pepperoncino).
9. {Take of salt and pepper.
10. {Take a few sprigs of fresh oregano, leaves stripped and finely chopped or 1 tsp dried.
11. {Make ready of For the melanzane (to serve 2):.
12. {Get 2 of medium aubergines.
13. {Take of sea salt.
14. {Make ready of olive oil.
15. {Prepare 2 of balls buffalo mozzarella, drained and dried in paper towels, or 200g cooking mozzarella.
16. {Prepare 5-6 tbsp. of freshly grated Parmesan.
17. {Take a few sprigs of fresh basil.

Steps to make Aubergine parmigiana:

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..

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

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