Melanzane alla Parmagiana (Aubergine Parmigiana). This classic northern Italian recipe is a great way to serve aubergines. A recipe for melanzane alla parmigiana, aubergine or eggplant parmigiana: fried aubergines baked in the oven with cheese and tomato. If I were to go on a space mission and I had to eat the last meal on Earth before a diet of colorful pills, I would choose a lavish aubergine parmigiana, even if I were.
Le melanzane alla parmigiana rappresentano uno dei piatti meglio riusciti della tradizione mediterranea e hanno il grosso vantaggio di poter essere preparate in anticipo per poi essere cotte al forno, prima di servirle calde e filanti. Our melanzane parmigiana is the perfect comfort food. Cut the aubergines lengthways into ½ cm thick slices, brush both sides with olive oil and season. You can have Melanzane alla Parmagiana (Aubergine Parmigiana) using 14 ingredients and 14 steps. Here is how you achieve that.
Ingredients of Melanzane alla Parmagiana (Aubergine Parmigiana)
- You need of large aubergines.
- You need of Olive oil.
- Prepare of onion, peeled and finely chopped.
- Prepare of bulb spring garlic, or 1 clove of regular garlic, peeled and finely sliced.
- Prepare of heaped teaspoon dried oregano.
- It’s of x400 g good-quality tinned plum tomatoes, or 1kg fresh ripe tomatoes.
- Prepare of sea salt.
- It’s of freshly ground black pepper.
- It’s of little wine vinegar.
- It’s of large handful fresh basil.
- It’s of large handfuls Parmesan cheese, freshly grated.
- You need of dried breadcrumbs.
- It’s of little fresh oregano, leaves chopped.
- You need of buffalo mozzarella, optional.
Tear the basil leaves and stir into the sauce at the end of simmering. Aubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine, for the sake of linguistic consistency) is that rare and glorious thing: Mediterranean stodge. Despite the oft-repeated assumption that it is, as Jamie Oliver puts it, "a classic northern Italian recipe", parmigiana probably. Aubergine parmigiana is one of the most iconic Italian dishes.
Melanzane alla Parmagiana (Aubergine Parmigiana) instructions
- 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..
It is made with fried aubergine slices, layered with tomato sauce, mozzarella and To assemble the parmigiana, put a scoop of tomato sauce at the bottom of an ovenproof dish. Top with a layer of fried aubergine, tomato sauce, grated. Donal's aubergine parmigiana is so easy to make and tastes wonderful. It's simpler than a lasagne and lighter, too. Freeze this for up to a month.