Recipe of Favorite Aubergine parmigiana

Hey everyone, it’s John, welcome to our recipe page. 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 am going to make it a bit unique. 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 favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Aubergine parmigiana is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have aubergine parmigiana using 13 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Aubergine parmigiana:

1. Prepare 2 tins tomatoes chopped
2. Prepare 2 tbsp tomato puree
3. Prepare Salt and pepper
4. Make ready 1/2 tsp sugar
5. Take 1 tsp chilli flakes
6. Take 1 onion chopped finely
7. Get 8 tbsp olive oil
8. Take 4 tsp dried oregano
9. Prepare 50 g red lentils (optional)
10. Get 2 cloves garlic
11. Get 2 aubergines
12. Make ready 400 g good mozzarella
13. Take 200 g shaved parmesan

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. Cut the aubergines in thin slices - as much the same thickness as possible
2. Salt the aubergines then and leave while you prepare the tomato sauce.
3. 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.
4. 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.
5. While the sauce is cooking, Rinse the salt off the aubergines, pat dry and fry in olive oil in batches until browned and soft.
6. Pre-heat the oven to 180 degrees C
7. Cover the base of an oven dish with aubergines
8. Add 1/2 of the tomato sauce then add another layer of aubergine.
9. Scatter half the mozzarella and half the Parmesan over the aubergines and cover with the remaining tomato sauce.
10. Add a final layer of aubergines and scatter with the remaining cheeses.
11. Cook in the oven for 30 min at 180 degrees depending on your oven
12. Serve with a rocket salad dressed lightly with vinaigrette.

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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