Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, aubergine parmesan. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Add a layer of aubergine slices and spread another layer of tomato sauce on top. Spread half the ricotta on the top and sprinkle with Parmesan, salt and pepper. This classic northern Italian recipe is a great way to serve aubergines. By layering them with Parmesan and tomatoes and then baking them you get an absolutely moreish, scrumptious vegetable dish.
Aubergine Parmesan is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Aubergine Parmesan is something which I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook aubergine parmesan using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Aubergine Parmesan:
- Take mozzarella (2 small ones or 1 XL)
- Prepare 2 aubergines
- Prepare Much Parmesan
- Take Sauce:
- Prepare Salt pepper and olive oil
- Get 1 small-medium onion
- Take 4 cloves garlic
- Get Piece dark chocolate
- Get Red wine (vinegar)
- Get 4 ish tomatoes
- Take Big spoon of tomato paste
- Prepare Some Parmesan
I assure you there is nothing better than cutting through layers of delicious aubergine and seeing the mozzarella stretching out of it. Top with the remainder of the mozzarella and the parmesan and return to oven, uncovered, under the broiler, until the cheese is lightly browned and bubbly. Submit a Recipe Correction Aubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine, for the sake of linguistic consistency) is that rare and glorious thing: Mediterranean stodge. Layer the slices in a colander, sprinkling each layer with salt.
Instructions to make Aubergine Parmesan:
- Prep the aubergine: make long 0.5 cm slices, salt them, let sit for 20-60 min, wipe salt and juice off with a towel
- Start making the tomato sauce: glaze onions, add garlic & red wine (vinegar), add paste, tomatoes and seasoning (add Parmesan at the very end, right before its poured in the baking tray)
- Frituur/bak de aubergine in batches op middelhoog vuur,
- Make layers of aubergine - sauce - cheese (mozzarella & Parmesan). Final layer = cheese with a looot of Parmesan.
- Bake (180°) until Parmesan is golden
Submit a Recipe Correction Aubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine, for the sake of linguistic consistency) is that rare and glorious thing: Mediterranean stodge. Layer the slices in a colander, sprinkling each layer with salt. Place eggplant in a colander; sprinkle with salt. Meanwhile, in a large skillet, saute the onions, basil, bay leaves, oregano and thyme in oil until onions are tender. Add the tomatoes, tomato paste, honey and lemon-pepper.
So that’s going to wrap this up for this exceptional food aubergine parmesan recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
