Reference to Homemade Tasty Melanzane alla Parmagiana (Aubergine Parmigiana)

Hoping to eat Melanzane alla Parmagiana (Aubergine Parmigiana) a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to help you with clear procedures on cooking a Melanzane alla Parmagiana (Aubergine Parmigiana) like a famous chef made.

We hope you got benefit from reading it, now let's go back to melanzane alla parmagiana (aubergine parmigiana) recipe. You can have melanzane alla parmagiana (aubergine parmigiana) using 14 ingredients and 14 steps. Here is how you achieve that.

To prepare an unforgettable Melanzane alla Parmagiana (Aubergine Parmigiana), below are the ingridients needed:

1. Take 3 of large aubergines.
2. You need of Olive oil.
3. Use 1 of onion, peeled and finely chopped.
4. Get 1/2 of bulb spring garlic, or 1 clove of regular garlic, peeled and finely sliced.
5. Prepare 1 of heaped teaspoon dried oregano.
6. Provide 2 of x400 g good-quality tinned plum tomatoes, or 1kg fresh ripe tomatoes.
7. Use of sea salt.
8. You need of freshly ground black pepper.
9. Prepare 1 of little wine vinegar.
10. Get 1 of large handful fresh basil.
11. Use 3 of large handfuls Parmesan cheese, freshly grated.
12. You need 2 handfuls of dried breadcrumbs.
13. Get 1 of little fresh oregano, leaves chopped.
14. Take 150 g of buffalo mozzarella, optional.

After preparing the materials, now you are good to cook your 5-star Melanzane alla Parmagiana (Aubergine Parmigiana) by following the guidances below:

1. Remove the stalks from the aubergines, slice them up into 1cm thick slices, and put to one side..
2. 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..
3. 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..
4. 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.
5. 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..
6. 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..
7. 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..
8. As each batch is finished, remove them to a tray and carry on grilling the rest until they’re all nicely done..
9. 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..
10. 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..
11. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan..
12. Toss the breadcrumbs in olive oil with a little freshly chopped oregano and sprinkle them on top of the Parmesan..
13. Place the dish in the oven and bake at 190°C/375°F/gas 5 for half an hour until golden, crisp and bubbly..
14. It’s best eaten straight away, but it can also be served cold..

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. Sea salt and freshly ground black pepper. Our melanzane parmigiana is the perfect comfort food. Gnocchi Primavera with Parmesan Cream Sauce. This dish is basically a layered bake with griddled aubergines, Parmesan, a quick home-made tomato sauce, and finally topped with breadcrumbs and some Mozzarella.

Recipe : Melanzane alla Parmagiana (Aubergine Parmigiana)

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