Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, aubergine parmesan. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Aubergine Parmesan is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Aubergine Parmesan is something that I’ve loved my whole life. They’re nice and they look wonderful.
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.
To get started with this recipe, we must prepare a few ingredients. You can cook aubergine parmesan using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Aubergine Parmesan:
- Get mozzarella (2 small ones or 1 XL)
- Prepare aubergines
- Prepare Much Parmesan
- Make ready Sauce:
- Take Salt pepper and olive oil
- Prepare small-medium onion
- Make ready garlic
- Take dark chocolate
- Prepare Red wine (vinegar)
- Prepare ish tomatoes
- Prepare Big spoon of tomato paste
- Take Some Parmesan
The dish is then baked till golden brown. I assure you there is nothing better than cutting through layers of delicious aubergine and seeing the mozzarella stretching out of it. Aubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine, for the sake of linguistic consistency) is that rare and glorious thing: Mediterranean stodge. Add a layer of fried eggplant (it's okay if they overlap a little), a handful of Grana (or Parmigiano) cheese, a pinch of salt, slices of mozzarella, and chopped basil leaves.
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
Aubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine, for the sake of linguistic consistency) is that rare and glorious thing: Mediterranean stodge. Add a layer of fried eggplant (it's okay if they overlap a little), a handful of Grana (or Parmigiano) cheese, a pinch of salt, slices of mozzarella, and chopped basil leaves. Keep alternating layers of ingredients: First the eggplants followed by grana cheese, mozzarella, basil, and finally tomato sauce. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. Place a layer of eggplant slices in the sauce.
So that’s going to wrap it up for this exceptional food aubergine parmesan recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
