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This aubergine parmigiana recipe is a brilliant vegetarian alternative to a lasagne. If you're looking for an Italian meat-free recipe for your family that's tasty and quick to make, Gennaro has the answer with this delicious aubergine. Donal's aubergine parmigiana is so easy to make and tastes wonderful.

Alright, don’t linger, let’s course of action this aubergine parmigiana formula with 9 substances which are undoubtedly easy to acquire, and we have to process them at the very least through 6 methods. You should invest a while on this, so the resulting food could be perfect.

Composition Aubergine Parmigiana:

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

Aubergine parmigiana is one of the most iconic Italian dishes. Aubergine parmigiana is a great appetiser or side dish. It also works really well for lunch, especially if served with a green salad. Try this aubergine parmigiana recipe then try our healthier parmigiana and other aubergine recipes.

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.

Felicity Cloake: Brighten up your bleak February evenings with a touch of stodgy Mediterranean magic. Aubergine Parmigiana (aka Melanzane alla Parmigiana) is one of my all-time favourite vegetarian dishes Very often the aubergine (brinjal) is breaded and then deep-fried first, but I find this adds an. Recette Aubergines à la Parmigiana : découvrez les ingrédients, ustensiles et étapes de préparation. Ajouter à mes carnets. la recette Aubergines à la Parmigiana. This aubergine parmigiana recipe is simple, delicious and filled with incredible Italian flavour.

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