Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, melanzane alla parmagiana (aubergine parmigiana). It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Melanzane alla Parmagiana (Aubergine Parmigiana) is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Melanzane alla Parmagiana (Aubergine Parmigiana) is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook melanzane alla parmagiana (aubergine parmigiana) using 14 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Melanzane alla Parmagiana (Aubergine Parmigiana):
- Prepare large aubergines
- Prepare Olive oil
- Make ready onion, peeled and finely chopped
- Get bulb spring garlic, or 1 clove of regular garlic, peeled and finely sliced
- Prepare heaped teaspoon dried oregano
- Prepare x400 g good-quality tinned plum tomatoes, or 1kg fresh ripe tomatoes
- Make ready sea salt
- Get freshly ground black pepper
- Take little wine vinegar
- Prepare large handful fresh basil
- Get large handfuls Parmesan cheese, freshly grated
- Take dried breadcrumbs
- Take little fresh oregano, leaves chopped
- Get buffalo mozzarella, optional
Instructions to make Melanzane alla Parmagiana (Aubergine Parmigiana):
- Remove the stalks from the aubergines, slice them up into 1cm thick slices, and put to one side.
- Whether you’re using a griddle pan or a barbecue, get it really hot. Meanwhile, put 2 or 3 lugs of olive oil into a large pan on a medium heat.
- Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion is soft and the garlic has a tiny bit of colour.
- If you’re using tinned tomatoes, break them up, and if you’re using fresh tomatoes (which will obviously taste sweeter and more delicious, if they’re in season), very quickly prick each one and put them into a big pan of boiling water for 40 seconds
- Remove from the pan with a slotted spoon and put them into a bowl of cold water for 30 seconds, then remove the skins, carefully squeeze out the pips and cut up the flesh.
- Add the tomato flesh or tinned tomatoes to the onion, garlic and oregano. Give the mixture a good stir, then put a lid on the pan and simmer slowly for 15 minutes.
- Meanwhile, grill the aubergines on both sides until lightly charred – you may have to do them in batches, as they probably won’t all fit into your griddle pan in one go.
- As each batch is finished, remove them to a tray and carry on grilling the rest until they’re all nicely done.
- When the tomato sauce is reduced and sweet, season it carefully with salt, pepper and a tiny swig of wine vinegar, and add the basil. You can leave the sauce chunky or you can purée it.
- Get yourself an earthenware type dish (25 x 12–15cm). Put in a small layer of tomato sauce, then a thin scattering of Parmesan, followed by a single layer of aubergines.
- Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.
- Toss the breadcrumbs in olive oil with a little freshly chopped oregano and sprinkle them on top of the Parmesan.
- Place the dish in the oven and bake at 190°C/375°F/gas 5 for half an hour until golden, crisp and bubbly.
- It’s best eaten straight away, but it can also be served cold.
So that’s going to wrap it up with this special food melanzane alla parmagiana (aubergine parmigiana) recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
