Aubergine Parmigiana
Aubergine Parmigiana

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, aubergine parmigiana. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Aubergine Parmigiana is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Aubergine Parmigiana is something that I’ve loved my entire life.

For those who are looking for quality, care and authenticity of Emilian taste. Brush the aubergine slices with olive oil on both sides to coat. Heat a griddle pan and cook the aubergines for a couple of minutes on both sides until lightly browned. Set aside while you get on.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have aubergine parmigiana using 10 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Aubergine Parmigiana:
  1. Take 2 aubergine
  2. Take 2 tins chopped tomatoes
  3. Make ready 8 giant garlic cloves
  4. Get 200 g pitted chopped black olives
  5. Get 2 high quality mozzarella
  6. Prepare 100 ml red wine
  7. Get 1 handful fresh oregano
  8. Make ready 150 g Cheddar
  9. Take 150 g Grana Padano
  10. Get Lots of salt

You want each slice softened and slightly charred, so don't have the heat too high or the aubergine will char before softening. Remove to a plate as you go. With layers of grilled aubergine, courgette and peppers, a rich tomato sauce and oozy mozzarella, it takes comfort food to the max and will definitely be a new favourite aubergine recipe for the whole family to enjoy. Layer up the remaining aubergine and sauce, and finish with a final layer of mozzarella, basil and parmesan.

Instructions to make Aubergine Parmigiana:
  1. Slice the aubergine thinly (approx 3mm). Take a colander and place it over a bowl. Add the aubergine to the colander in layers, with every layer add a healthy amount of salt and leave the aubergine for a minimum of 30 minutes, preferably longer.
  2. When you return to cooking you should notice that the aubergine has become a bit soggy looking and the bowl beneath the colander has accumulated a brown liquid. This means you're ready to begin the rest of the process!
  3. Finely sliced the garlic and add to a pan on a medium heat with oil. Garlic is foul when it burns so be sure to keep a watchful eye.
  4. Once the garlic is softened, add in the olives and the wine and cook for a few more minutes until the garlic is stained with delicious wine
  5. Add the tomatoes, oregano and season to taste. At this point you can also add other ingredients e.g. capers, anchovies etc. and cook for 5 - 10 minutes until the sauce tastes as you like
  6. Return to the aubergine, set aside some kitchen towel and take each piece of aubergine, give it a gentle pat with the towel (to remove some of the salt).
  7. Preheat the oven to 180 degrees (fan). Take an oven dish and begin to layer your parmigiana. Starting with aubergine, then sauce, then slices of soft mozzarella. Depending on the size of your oven dish you will have more of less layers, 3 is optimal anywhere between 2&4 is fine.
  8. Grate your Cheddar and Grana Padano over the top and add to the oven for 45 minutes.
  9. Serve, preferably in a bowl (it can be quite sloppy!). I like to serve alongside two large handfuls of fresh spinach!

With layers of grilled aubergine, courgette and peppers, a rich tomato sauce and oozy mozzarella, it takes comfort food to the max and will definitely be a new favourite aubergine recipe for the whole family to enjoy. Layer up the remaining aubergine and sauce, and finish with a final layer of mozzarella, basil and parmesan. Layer the aubergines and sauce in a heatproof dish, scattering with mozzarella and the remaining basil as you go. Stir together the Parmigiano Reggiano and breadcrumbs and sprinkle over the top. Scatter with a few leaves of basil to garnish, and serve.

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