Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, aubergine parmigiana. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Aubergine parmigiana is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Aubergine parmigiana is something that I’ve loved my whole life. They are nice and they look fantastic.
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.
To begin with this recipe, we have to first prepare a few components. You can cook aubergine parmigiana using 16 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Aubergine parmigiana:
- Take 1 large aubergine
- Get 1-2 tbsp olive oil
- Make ready 1 clove garlic peeled and finely chopped
- Get 1 onion, peeled and finely chopped
- Prepare 1 tsp dried oregano
- Make ready 1 tin tomato
- Get Pinch seasalt and black pepper
- Prepare 1 tsp tabasco
- Make ready 1 splash whitle wine vinegar
- Get 1 handful basil
- Get Some cooking oul
- Prepare 1 egg
- Make ready 3 tbsp plain flour
- Take Mozzarella (slice)
- Make ready Grated mozzarella
- Prepare Grated Parmesan
Repeat with remaining eggplant and butter. Parmigiana (/ ˌ p ɑːr m ɪ ˈ dʒ ɑː n ə,-ˈ ʒ ɑː-/, Italian: [parmiˈdʒaːna], also called parmigiana di melanzane [parmiˈdʒaːna di melanˈdzaːne; -ˈtsaːne] or melanzane alla parmigiana, is an Italian dish made with a shallow or deep-fried sliced eggplant filling, layered with cheese and tomato sauce, then baked. The origin of the dish is claimed by both the Southern regions of. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly.
Instructions to make Aubergine parmigiana:
- Peel skin and cut up your aubergine. Fine slice aubergine’s skin then fry the skin on medium heat pan with a little bit of cooking oil.
- Heat up your saucepan and add some olive oil, add onion and cook it in law heat for 10-15 min. Add garlic, tabasco, splash of vinegar, salt and pepper and basil in stir well. Leave it aside
- Dip your aubergine in beated egg then plain flour.
- Fry them in low heat cooking oil.
- Place your aubergine on small baking tray, add saucebase then mozzarella slice. Repeat for one more level.
- Sprinkle some grated Parmesan on top
- I put some grated mozzarella on top too and put it in oven for 15 min med heat.
A ubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine, for the sake of linguistic consistency) is that rare and glorious thing: Mediterranean stodge. Eggplant parmesan is one of those great Italian comfort foods—a layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta. The two things to keep in mind when cooking eggplant, especially firm globe eggplants, is that not only do eggplants hold onto moisture, they also absorb oil like a sponge. Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses.
So that’s going to wrap this up with this exceptional food aubergine parmigiana recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
