Recipe: Appetizing Aubergine parmigiana

Aubergine parmigiana. 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. The tomato sauce can be doubled and frozen for another easy dinner.

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. Aubergine parmigiana is one of the most iconic Italian dishes. You can cook Aubergine parmigiana using 13 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Aubergine parmigiana

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

Aubergine parmigiana is a great appetiser or side dish. It also works really well for lunch, especially if served with a green salad. Felicity Cloake: Brighten up your bleak February evenings with a touch of stodgy Mediterranean magic. This aubergine parmigiana recipe makes a great vegetarian dinner, with layers of veg, tomato sauce and cheese.

Aubergine parmigiana instructions

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..

See more aubergine recipes at Tesco Real Food. This aubergine parmigiana recipe is simple, delicious and filled with incredible Italian flavour. Add a layer of aubergine slices then top. Hearty aubergine parmigiana is a real winner for the family. Download Aubergine parmigiana stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices.