Recipe: Yummy Aubergine parmigiana

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.

Great served with all sorts of roasted meats and with roasted fish as well. Aubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine, for the sake of linguistic consistency) is that rare and glorious thing: Mediterranean stodge. Make a layer of eggplant slices, overlapping them slightly. You can have Aubergine parmigiana using 13 ingredients and 12 steps. Here is how you cook it.

Ingredients of Aubergine parmigiana

1. Prepare 2 tins of tomatoes chopped.
2. You need 2 tbsp of tomato puree.
3. It's of Salt and pepper.
4. You need 1/2 tsp of sugar.
5. Prepare 1 tsp of chilli flakes.
6. It's 1 of onion chopped finely.
7. You need 8 tbsp of olive oil.
8. You need 4 tsp of dried oregano.
9. It's 50 g of red lentils (optional).
10. It's 2 cloves of garlic.
11. You need 2 of aubergines.
12. You need 400 g of good mozzarella.
13. Prepare 200 g of shaved parmesan.

Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese. Repeat the layering, ending with eggplant, sauce, and grated cheese. Meanwhile, in a large skillet, saute the onions, basil, bay leaves, oregano and thyme in oil until onions are tender. Add the tomatoes, tomato paste, honey and lemon-pepper.

Aubergine parmigiana step by step

1. Cut the aubergines in thin slices - as much the same thickness as possible.
2. Salt the aubergines then and leave while you prepare the tomato sauce..
3. Fry the chopped onion in a little olive oil then add the crushed garlic. Cook for 10 minutes on a medium heat until the onions go transparent. Stir in the sugar then Add the tinned tomatoes, tomato purée, chilli and dried oregano..
4. Add the lentils and cook for 25 minutes until the sauce begins to thicken then season to taste. The lentils add a nutty flavour and a little extra bulk..
5. While the sauce is cooking, Rinse the salt off the aubergines, pat dry and fry in olive oil in batches until browned and soft..
6. Pre-heat the oven to 180 degrees C.
7. Cover the base of an oven dish with aubergines.
8. Add 1/2 of the tomato sauce then add another layer of aubergine..
9. Scatter half the mozzarella and half the Parmesan over the aubergines and cover with the remaining tomato sauce..
10. Add a final layer of aubergines and scatter with the remaining cheeses..
11. Cook in the oven for 30 min at 180 degrees depending on your oven.
12. Serve with a rocket salad dressed lightly with vinaigrette..

Eggplant parmigiana is a classic dish of southern Italy and is mostly associated with the cooking style of Naples. However, it can easily be found in Calabria and Sicily as well. If you are wondering what eggplant parmigiana is, that may vary region by region. Aubergine parmigiana is one of the most iconic Italian dishes. It is made with fried aubergine slices, layered with tomato sauce, mozzarella and Parmigiano Reggiano.