Recipe of Award-winning Aubergine parmigiana

Hey everyone, it's John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Make Favorite Aubergine parmigiana. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Aubergine parmigiana, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Aubergine parmigiana delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Aubergine parmigiana is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Aubergine parmigiana estimated approx 120 mins.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Aubergine parmigiana using 17 ingredients and 5 steps. Here is how you cook that.

If someone ever wanted to try and convince me to go vegetarian, they would need to feed me copious quantities of perfectly executed melanzane parmigiana. It is the best veggie dish in the world. Aubergines, like mushrooms, deliver this near-meat experience with their robust texture, bite and chew. But they need to be properly soft so cooking the slices beforehand is a must. Salting the slices beforehand adds value, if only by making you feel you’re creating an involved, elaborate dish. You might think ‘parmigiana’ owes its name to the inclusion of Parmesan in the recipe or that it originates from Parma, northern Italy. Being contrary by nature though, and always enjoying polysemous words, I prefer to think it’s derived from the southern palmigiana or parmisciana meaning ‘shutters’ and referring to how the aubergine slices are laid in the dish overlapping each other, like shutters’ slats. Homemade tomato sauce, good quality mozzarella, a handful of Parmesan and you’re in for a feast.

Ingredients and spices that need to be Take to make Aubergine parmigiana:

1. For the tomato sauce:
2. 500 ml tomato passata or 2 tins of good quality tomatoes
3. 1 little olive oil
4. 2 cloves garlic, peeled and finely chopped
5. 1 tsp Dijon mustard
6. 1 tbsp. tomato puree
7. 1 tsp honey
8. 1 tsp chilli puree (pepperoncino)
9. salt and pepper
10. a few sprigs fresh oregano, leaves stripped and finely chopped or 1 tsp dried
11. For the melanzane (to serve 2):
12. 2 medium aubergines
13. sea salt
14. olive oil
15. 2 balls buffalo mozzarella, drained and dried in paper towels, or 200g cooking mozzarella
16. 5-6 tbsp. freshly grated Parmesan
17. a few sprigs fresh basil

Steps to make to make Aubergine parmigiana

1. Wash and slice the aubergines into 1cm discs, sprinkle with salt and leave for half an hour in a colander. This step is not essential, aubergines don’t taste bitter these days but I find the process does improve their texture. They might discolour a little but ignore it – after all they will end up buried in the tomato sauce.
2. Make the tomato sauce: heat up a couple of tablespoons of olive oil in a medium sized pan and add the garlic. Let it only just start to sizzle and pour in the passata. Add all the remaining ingredients, making sure the sauce is seasoned well with salt and pepper, cover with a lid (it will splatter tremendously) and cook on low heat for at least 40 minutes. It should thicken quite a bit. If using tinned tomatoes, mash them halfway through the cooking with a potato ricer to get smooth sauce.
3. Rinse the aubergine slices and pat them dry with paper towels. Heat up a griddle or a frying pan to medium heat. Brush the aubergine slices with oil on both sides and fry them in batches until soft and charred/coloured. Drain on paper towels.
4. To build the melanzane, spread a little sauce at the bottom of the dish or dishes (if you’re going to serve it in individual dishes), top with half the aubergine slices in a single layer, torn or sliced mozzarella, torn basil leaves and a third of the Parmesan. Do another layer in the same order ending with more sauce and cheese, if you have any left.
5. Sprinkle the remaining Parmesan on top and bake for 40 minutes in an oven preheated to 200C/400F/gas 6. Let the melanzane stand for 10 minutes before serving – it doesn’t taste as good when scalding hot.

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