Step-by-Step Guide to Prepare Perfect Aubergine parmigiana

Aubergine parmigiana.

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, aubergine parmigiana. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Aubergine parmigiana is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It's simple, it is quick, it tastes delicious. Aubergine parmigiana is something that I've loved my whole life. They are fine and they look fantastic.

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

The ingredients needed to make Aubergine parmigiana:

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

Instructions 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. Thanks so much for reading. I am sure that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

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