Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, 🇮🇹 aubergines parmigiana. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
This aubergine parmigiana recipe is a brilliant vegetarian alternative to a lasagne. Get stuck into layers of slow-cooked tomato and aubergine - yum!! If you're looking for an Italian meat-free recipe for your family that's tasty and quick to make, Gennaro has the answer with this delicious aubergine.
🇮🇹 Aubergines parmigiana is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. 🇮🇹 Aubergines parmigiana is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook 🇮🇹 aubergines parmigiana using 7 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make 🇮🇹 Aubergines parmigiana:
- Make ready 1,5 kg d'aubergines violettes
- Make ready 1,4 L sauce tomate
- Take 2 échalotes
- Get 500 g mozzarella
- Prepare 150 g parmesan râpé
- Prepare Sel
- Make ready Gros sel pour faire dégorger les aubergines pendant 1 h
Meaning 'aubergine Parmesan' in Italian, this vegetarian bake with tomato and cheese is ideal for entertaining, from BBC Good Food. Make this classic bake, also known as melanzane parmigiana, for guests. It's made with tomato, aubergine and vegetarian mozzarella, and garnished with. Aubergine parmigiana is one of the most iconic Italian dishes.
Instructions to make 🇮🇹 Aubergines parmigiana:
- Lavez et séchez les aubergines, puis retirez la tige avec un couteau et coupez-les en tranches afin d'obtenir des tranches d'environ 4 à 5 mm d'épaisseur.
- Pendant ce temps, mettez la purée de tomates dans une casserole avec un filet d'huile et l'échalote émincée et laissez-la reposer environ 45 minutes en ajoutant du sel, du poivre et de l'eau.
- Placez les tranches dans un récipient et saupoudrez-les d'un peu de gros sel et laissez-les égoutter pendant environ une heure.
- Après une heure, prenez les tranches d’aubergine et faites-les frire avec bcp d'huile de tournesol. Après 2-3 minutes de cuisson, égouttez-les et placez-les sur un essuie-tout.
- Prenez un plat allant au four… placez la première couche de tranches d’aubergine horizontalement… mettez un peu de poivre et saupoudrez de parmesan… Versez des cubes de mozzarella en dés et versez un peu juste de la sauce pour colorer l'intérieur
- Continuez avec la même procédure mais en plaçant les aubergines dans le sens opposé à la première afin de couvrir tous les espaces vides et continuez jusqu'à la dernière couche sur laquelle vous devez verser la purée de tomates les cubes de mozzarella et le parmesan.
- Enfin, faites cuire l’aubergine parmigiana dans un four chaud à environ 200 degrés pendant 40 minutes.
It is made with fried aubergine slices, layered with tomato sauce, mozzarella This is one of my favourite dishes: comfort food at its best. Aubergine parmigiana is a great appetiser or side dish. It also works really well for lunch, especially. This aubergine parmigiana recipe makes a great vegetarian dinner, with layers of veg, tomato sauce and cheese. See more aubergine recipes at Tesco Real Food.
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