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Best Advice to Homemade 5-Star Aubergine parmigiana

Wishing to eat Aubergine parmigiana a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This page gonna guide you with helpful instructions on cooking a Aubergine parmigiana like a famous chef made.

Aubergine parmigiana

We hope you got benefit from reading it, now let's go back to aubergine parmigiana recipe. You can cook aubergine parmigiana using 17 ingredients and 5 steps. Here is how you cook it.

To cook an extraordinary Aubergine parmigiana, below are the components needed:

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

After preparing the components, now you are ready to prepare your 5-star Aubergine parmigiana by following the guidances on this section:

  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..

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 It requires making a tomato sauce and then layering it with cooked aubergine and cheese, and then. Recette Aubergines à la Parmigiana : découvrez les ingrédients, ustensiles et étapes de préparation. Hearty aubergine parmigiana is a real winner for the family. Les aubergines alla parmigiana seront encore meilleures réchauffées le lendemain, accompagnées d'une salade verte et d'un.

Recipe : Aubergine parmigiana

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