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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 cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could be offered at different public occasions possibly. I am certain you will see lots of people who just like the Aubergine Parmigiana dishes you make.

Alright, don’t linger, let’s task this aubergine parmigiana formula with 9 elements which are surely easy to obtain, and we have to process them at the very least through 6 ways. You should invest a while on this, so the resulting food could be perfect.

Composition Aubergine Parmigiana:

1. Provide 1 of aubergine, sliced thinly
2. Get of salt
3. Take 350 g for passata or chopped tomatoes
4. Give 1/2 of an onion
5. You need 2 for garlic cloves
6. Get 1 handful of fresh basil leaves, roughly chopped (reserve some for the top)
7. Provide - Flour
8. Provide 250 g mozzarella
9. You need 75 g of parmesan cheese

Aubergine parmigiana is one of the most iconic Italian dishes. It is made with fried aubergine slices, layered with tomato sauce, mozzarella and Parmigiano Reggiano. The dish is then baked till golden brown. I assure you there is nothing better than cutting through layers of delicious aubergine and.

Aubergine Parmigiana step by step:

1. Lay the aubergine out on kitchen roll and sprinkle liberally with salt, leave for the 30 mins. Turn over the aubergine and sprinkle the other side with salt. Leave for a further 30 mins.
2. Heat some oil in a saucepan over a medium heat. Add the onion and garlic and cook until soft but not browned.
3. Add the passata and the basil and simmer for 10-15 mins, season to taste. Leave to cool.
4. Preheat the oven to 170 C fan. Season the flour. Dust the aubergine lightly with the flour. Heat some oil in a frying pan and fry the aubergine one each side for 2-3 mins, until lightly browned, you will need to do this in batches, then set aside.
5. Add a little of the tomato sauce to the bottom on the dish, then start layering, add a layer of aubergine, then add a layer of tomato sauce and sprinkle with both cheese. Repeat 2 more times finishing with a layer of cheese.
6. Cover loosely with foil and bake for 25 mins, then remove the foil and continue to bake for 20 mins. Scatter over the reserved basil leaves. Serve warm with crusty bread and a salad.

Rinse the eggplant and pat dry. Repeat with remaining eggplant and butter. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. 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.

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