Parmigiana ragu. Combine bread crumbs, Italian seasoning and garlic powder in shallow dish. Dip chicken in egg, then crumb mixture; turn to coat. Combine bread crumbs, Italian seasoning and garlic powder in shallow dish.
Parmigiana ragu Total comfort food this winter and it is a crowd pleaser. Yummy with crusty bread to mop it up with and a glass of red wine #italian. A great recipe for a classic dish with a twist that will help you save time. You can cook Parmigiana ragu using 10 ingredients and 7 steps. Here is how you cook it.
Ingredients of Parmigiana ragu
- Prepare 1 of large aubergine.
- Prepare 250 g of mince.
- Prepare 2 of mozzarellas.
- You need of Parmesan.
- It's of Flour.
- It's of Passata.
- Prepare of White wine.
- Prepare of Onion, carrot and celery for the ragu.
- It's of Olive oil and oil for frying.
- You need of Salt.
Combine bread crumbs, Italian seasoning and garlic powder in shallow dish. Dip chicken in egg, then crumb mixture; turn to coat. Pour Pasta Sauce over chicken; top with cheese. Deglaze pot with wine, scraping any brown bits up at the bottom of your pot with a wooden spoon.
Parmigiana ragu instructions
- Wash, slice into half centimetre rounds the aubergine. Dry very well using kitchen roll. Important because it has a bitter taste otherwise.
- Lightly flour the aubergine.
- Fry in oil for a few mins until just brown. Drain on kitchen roll. Leave to cool. Meanwhile start the ragu..
- Gently fry carrot, onion and celery in olive oil. Add mince and brown. Add wine and cook on high for one min. Add passata, a bit of water, salt, stir and simmer for about 30-40 mins, add touch of water if needed. Meanwhile, chop the mozzarella and turn on the oven to 180.
- Start to layer the ingredients in a roasting tray. Aubergine, ragu and mozzarella. Sprinkle with parmesan..
- Continue and maybe add a bit of passata. Sprinkle with Parmesan.
- Ready to bake. Cook for 40 mins at 180. Leave to rest for 10 mins before serving.
Add whole peeled tomatoes, water, thyme, bay leaf, balsamic vinegar, and seared pot roast and season. Tomato Puree (Water, Tomato Paste), Crushed Tomatoes In Puree [Crushed Tomatoes, Tomato Puree, Calcium Chloride (Firming Aid), Citric Acid], Sugar, Onions, Soybean Oil, Parmesan Cheese (Cultured Part-Skim Milk, Salt, Enzymes), Salt, Romano Cheese Made From Cow's Milk (Cultured Part-Skim Milk, Salt, Enzymes), Garlic Powder, Spices, Natural Flavors, Citric Acid. Beat together eggs and water in another bowl. Dip eggplant slices in egg mixture, then bread crumb mixture. Arrange eggplant slices in single layer on lightly oiled baking sheet.