Recipe of Gordon Ramsay Aubergine Parmigiana

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, aubergine parmigiana. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Aubergine Parmigiana is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Aubergine Parmigiana is something that I’ve loved my whole life.

This aubergine parmigiana recipe is a brilliant vegetarian alternative to a lasagne. If you're looking for an Italian meat-free recipe for your family that's tasty and quick to make, Gennaro has the answer with this delicious aubergine. Donal's aubergine parmigiana is so easy to make and tastes wonderful. It's simpler than a lasagne and lighter, too.

To begin with this recipe, we must first prepare a few ingredients. You can cook aubergine parmigiana using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Aubergine Parmigiana:

1. Make ready 1 aubergine, sliced thinly
2. Prepare salt
3. Prepare 350 g passata or chopped tomatoes
4. Take 1/2 an onion
5. Make ready 2 garlic cloves
6. Take 1 handful fresh basil leaves, roughly chopped (reserve some for the top)
7. Prepare Flour
8. Get 250 g mozzarella
9. Get 75 g parmesan cheese

Aubergine parmigiana is a great appetiser or side dish. It also works really well for lunch, especially if served with a green salad. Meaning 'aubergine Parmesan' in Italian, this vegetarian bake with tomato and cheese is ideal for entertaining, from BBC Make this classic bake, also known as melanzane parmigiana, for guests. Try this aubergine parmigiana recipe then try our healthier parmigiana and other aubergine recipes.

Instructions to make Aubergine Parmigiana:

1. Lay the aubergine out on kitchen roll and sprinkle liberally with salt, leave for the 30 mins. Turn over the aubergine and sprinkle the other side with salt. Leave for a further 30 mins.
2. Heat some oil in a saucepan over a medium heat. Add the onion and garlic and cook until soft but not browned.
3. Add the passata and the basil and simmer for 10-15 mins, season to taste. Leave to cool.
4. Preheat the oven to 170 C fan. Season the flour. Dust the aubergine lightly with the flour. Heat some oil in a frying pan and fry the aubergine one each side for 2-3 mins, until lightly browned, you will need to do this in batches, then set aside.
5. Add a little of the tomato sauce to the bottom on the dish, then start layering, add a layer of aubergine, then add a layer of tomato sauce and sprinkle with both cheese. Repeat 2 more times finishing with a layer of cheese.
6. Cover loosely with foil and bake for 25 mins, then remove the foil and continue to bake for 20 mins. Scatter over the reserved basil leaves. Serve warm with crusty bread and a salad.

Meaning 'aubergine Parmesan' in Italian, this vegetarian bake with tomato and cheese is ideal for entertaining, from BBC Make this classic bake, also known as melanzane parmigiana, for guests. Try this aubergine parmigiana recipe then try our healthier parmigiana and other aubergine recipes. Felicity Cloake: Brighten up your bleak February evenings with a touch of stodgy Mediterranean magic. Parmigiana (/ˌpɑːrmɪˈdʒɑːnə, -ˈʒɑː-/, 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. Aubergine Parmigiana (aka Melanzane alla Parmigiana) is one of my all-time favourite vegetarian It requires making a tomato sauce and then layering it with cooked aubergine and cheese, and then.

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