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Fast Guide to Preparing Tasty Aubergine Parmigiana

Hoping to dine Aubergine Parmigiana a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This page is going to guide you with useful procedures on cooking a Aubergine Parmigiana like a famous chef made.

Aubergine Parmigiana

We hope you got insight from reading it, now let's go back to aubergine parmigiana recipe. You can cook aubergine parmigiana using 10 ingredients and 9 steps. Here is how you cook that.

To make an extraordinary Aubergine Parmigiana, below are the materials needed:

  1. You need 2 of aubergine.
  2. Take 2 tins of chopped tomatoes.
  3. Use 8 of giant garlic cloves.
  4. You need 200 g of pitted chopped black olives.
  5. Take 2 of high quality mozzarella.
  6. Use 100 ml of red wine.
  7. Provide 1 handful of fresh oregano.
  8. Get 150 g of Cheddar.
  9. Provide 150 g of Grana Padano.
  10. Prepare of Lots of salt.

After preparing the components, next you are good to make your 5-star Aubergine Parmigiana by following the instructions on this section:

  1. Slice the aubergine thinly (approx 3mm). Take a colander and place it over a bowl. Add the aubergine to the colander in layers, with every layer add a healthy amount of salt and leave the aubergine for a minimum of 30 minutes, preferably longer..
  2. When you return to cooking you should notice that the aubergine has become a bit soggy looking and the bowl beneath the colander has accumulated a brown liquid. This means you're ready to begin the rest of the process!.
  3. Finely sliced the garlic and add to a pan on a medium heat with oil. Garlic is foul when it burns so be sure to keep a watchful eye..
  4. Once the garlic is softened, add in the olives and the wine and cook for a few more minutes until the garlic is stained with delicious wine.
  5. Add the tomatoes, oregano and season to taste. At this point you can also add other ingredients e.g. capers, anchovies etc. and cook for 5 - 10 minutes until the sauce tastes as you like.
  6. Return to the aubergine, set aside some kitchen towel and take each piece of aubergine, give it a gentle pat with the towel (to remove some of the salt)..
  7. Preheat the oven to 180 degrees (fan). Take an oven dish and begin to layer your parmigiana. Starting with aubergine, then sauce, then slices of soft mozzarella. Depending on the size of your oven dish you will have more of less layers, 3 is optimal anywhere between 2&4 is fine..
  8. Grate your Cheddar and Grana Padano over the top and add to the oven for 45 minutes..
  9. Serve, preferably in a bowl (it can be quite sloppy!). I like to serve alongside two large handfuls of fresh spinach!.

Layer the aubergines and sauce in a heatproof dish, scattering with mozzarella and the remaining basil as you go. Stir together the Parmigiano Reggiano and breadcrumbs and sprinkle over the top. Scatter with a few leaves of basil to garnish, and serve. Layer the aubergines and sauce: Put a third of the grilled aubergine slices into a large ovenproof dish. Spoon over about a third of the hot passata and spread evenly, then sprinkle with a heaped teaspoon of Parmesan cheese.

Recipe : Aubergine Parmigiana

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step by step to make Aubergine Parmigiana

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