Aubergine Parmesan. Try These Delicious Recipes Made With Hellmann's® Mayonnaise! Bring Out The Best With Hellmann's® Today! Add a layer of aubergine slices and spread another layer of tomato sauce on top.
By layering them with Parmesan and tomatoes and then baking them you get an absolutely moreish, scrumptious vegetable dish. Great served with all sorts of roasted meats and with roasted fish as well. Top with the remainder of the mozzarella and the parmesan and return to oven, uncovered, under the broiler, until the cheese is lightly browned and bubbly. You can cook Aubergine Parmesan using 5 ingredients and 4 steps. Here is how you cook it.
Ingredients of Aubergine Parmesan
- You need of Thinly sliced aubergine.
- Prepare of Plain flour.
- It's of Egg beaten.
- You need of Panko breadcrumbs.
- Prepare of Parmesan cheese grated.
Submit a Recipe Correction Aubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine, for the sake of linguistic consistency) is that rare and glorious thing: Mediterranean stodge. Add a layer of fried eggplant (it's okay if they overlap a little), a handful of Grana (or Parmigiano) cheese, a pinch of salt, slices of mozzarella, and chopped basil leaves. Keep alternating layers of ingredients: First the eggplants followed by grana cheese, mozzarella, basil, and finally tomato sauce. Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy.
Aubergine Parmesan instructions
- Coat the aubergines in seasoned flour.
- Then in the egg.
- Lastly bread crumbs.
- Lightly fry until crisp and golden.
Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Eggplant parmesan and meatballs make for a mouth-watering Italian feast!