Aubergine parmigiana. Donal's aubergine parmigiana is so easy to make and tastes wonderful. It's simpler than a lasagne and lighter, too. The tomato sauce can be doubled and frozen for another easy dinner.

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 parmesan-style cheese. You can cook Aubergine parmigiana using 16 ingredients and 8 steps. Here is how you cook that.

Ingredients of Aubergine parmigiana

1. It's 1 of large aubergine.
2. It's 1-2 tbsp of olive oil.
3. Prepare 1 clove of garlic peeled and finely chopped.
4. Prepare 1 of onion, peeled and finely chopped.
5. Prepare 1 tsp of dried oregano.
6. You need 1 tin of tomato.
7. You need Pinch of seasalt and black pepper.
8. It's 1 tsp of tabasco.
9. Prepare 1 splash of whitle wine vinegar.
10. Prepare 1 handful of basil.
11. You need of Some cooking oul.
12. You need 1 of egg.
13. Prepare 3 tbsp of plain flour.
14. It's of Mozzarella (slice).
15. Prepare of Grated mozzarella.
16. You need of Grated Parmesan.

Repeat with remaining eggplant and butter. Parmigiana (/ ˌ p ɑːr m ɪ ˈ dʒ ɑː n ə,-ˈ ʒ ɑː-/, Italian: [parmiˈdʒaːna], also called parmigiana di melanzane [parmiˈdʒaːna di melanˈdzaːne; -ˈtsaːne] or melanzane alla parmigiana, is an Italian dish made with a shallow or deep-fried sliced eggplant filling, layered with cheese and tomato sauce, then baked. The origin of the dish is claimed by both the Southern regions of. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly.

Aubergine parmigiana instructions

1. Peel skin and cut up your aubergine. Fine slice aubergine’s skin then fry the skin on medium heat pan with a little bit of cooking oil..
2. Heat up your saucepan and add some olive oil, add onion and cook it in law heat for 10-15 min. Add garlic, tabasco, splash of vinegar, salt and pepper and basil in stir well. Leave it aside.
3. Dip your aubergine in beated egg then plain flour..
4. Fry them in low heat cooking oil..
5. Place your aubergine on small baking tray, add saucebase then mozzarella slice. Repeat for one more level..
6. Sprinkle some grated Parmesan on top.
7. I put some grated mozzarella on top too and put it in oven for 15 min med heat..
8. .

Eggplant parmesan is one of those great Italian comfort foods—a layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta. The two things to keep in mind when cooking eggplant, especially firm globe eggplants, is that not only do eggplants hold onto moisture, they also absorb oil like a sponge. Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses. Aubergine parmigiana is one of the most iconic Italian dishes.