Easiest Way to Make Jamie Oliver Aubergine Parmigiana

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, aubergine parmigiana. It is one of my favorites. 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 well liked of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Aubergine Parmigiana is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook aubergine parmigiana using 11 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Aubergine Parmigiana:

1. Prepare For the sauce:
2. Prepare 2-3 cloves garlic, minced
3. Prepare 800 ml passata
4. Make ready Few sprigs of thyme or 1-2 tsp of dried herbs
5. Take 2 tbsp. olive oil
6. Make ready Salt and pepper
7. Take For the Parmigiana:
8. Prepare 4 aubergines, sliced length way, 1/2cm thick
9. Make ready 2 balls of mozzarella (125g each)
10. Take 100 g Parmesan cheese, finely grated
11. Make ready Olive oil

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.

Instructions to make Aubergine Parmigiana:

1. Preheat your oven Oven 180℃/350℉/Gas mark 4 if cooking straight away.
2. The sauce: Place the oil in the pan on a low heat and gently fry the garlic for a few minutes, without colouring.
3. Add the passata to the garlic pan, season with salt and pepper and add the herbs. Whilst it simmers on medium heat for about 45mins to 1 hour move to step 3. (, until reduced to a thick sauce. Set aside.
4. Frying the aubergines: I use two frying pans at the same time to get the job done quickly. If you feel like you are adding loads of oil, just use a little less and turn the heat down so they don't burn!
5. I fry them, get a bit of colour on each side, and then pop them under the grill to brown a little more and crack on with the next batch. If the weather is good I do them all on the BBQ instead.
6. Assembly. Get all your elements in one place. Sauce, aubergines, mozzarella and parmesan. (As a guide, I did 4 layers with mozzarella on.)
7. Place 2-3 spoonfuls of sauce on the bottom of the dish and spread it out. Layer 4-5 slices of aubergine on top to create your first layer.
8. Put 2 more spoonfuls of sauce onto the aubergines and spread out. Break up around 60g (half of 1 ball) into chunks and place on the sauce, and then sprinkle around 10g of Parmesan on top.
9. Repeat the process until you are left with a final layer of aubergines. It is better to have a complete covering of aubergines for the top layer, so if you feel like you are running for this, use fewer in one of the middle layers (like I did!).
10. When you have your aubergines on top, pour on the rest of the tomato sauce to make a thick final layer and sprinkle with the remaining Parmesan cheese to complete. Feel free to grate more.
11. Cook in the oven for 1 hr. Oven 180℃/350℉/Gas mark 4. (Or cook later!) If you feel the top is browning too quickly, pop a piece of tin foil on top and take it off 10 minutes from the end. The parmigiana will benefit from resting for 15 minutes after it comes out of the oven….as will the roof of your mouth! Is great reheated the next day (or cold) in fact sometimes even nicer!
12. Serve with a sourdough loaf or your favourite bread to mop up Italian styley!

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.

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