Melanzane alla Parmagiana (Aubergine Parmigiana)
Melanzane alla Parmagiana (Aubergine Parmigiana)

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, melanzane alla parmagiana (aubergine parmigiana). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Melanzane alla Parmagiana (Aubergine Parmigiana) is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Melanzane alla Parmagiana (Aubergine Parmigiana) is something that I have loved my whole life. They’re fine and they look wonderful.

This classic northern Italian recipe is a great way to serve aubergines. By layering them with Parmesan and tomatoes and then baking them you get an absolutely moreish, scrumptious vegetable dish. Aubergine Parmigiana (aka Melanzane alla Parmigiana) is one of my all-time favourite vegetarian dishes so I felt inspired to do another rendition.

To get started with this recipe, we have to first prepare a few components. You can cook melanzane alla parmagiana (aubergine parmigiana) using 14 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Melanzane alla Parmagiana (Aubergine Parmigiana):
  1. Prepare 3 large aubergines
  2. Get Olive oil
  3. Get 1 onion, peeled and finely chopped
  4. Take 1/2 bulb spring garlic, or 1 clove of regular garlic, peeled and finely sliced
  5. Get 1 heaped teaspoon dried oregano
  6. Prepare 2 x400 g good-quality tinned plum tomatoes, or 1kg fresh ripe tomatoes
  7. Prepare sea salt
  8. Get freshly ground black pepper
  9. Take 1 little wine vinegar
  10. Make ready 1 large handful fresh basil
  11. Make ready 3 large handfuls Parmesan cheese, freshly grated
  12. Get 2 handfuls dried breadcrumbs
  13. Get 1 little fresh oregano, leaves chopped
  14. Take 150 g buffalo mozzarella, optional

Sea salt and freshly ground black pepper. A recipe for melanzane alla parmigiana, aubergine or eggplant parmigiana: fried aubergines baked in the oven with cheese and tomato. If I were to go on a space mission and I had to eat the last meal on Earth before a diet of colorful pills, I would choose a lavish aubergine parmigiana, even if I were. Aubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine, for the sake of linguistic consistency) is that rare and glorious thing: Mediterranean stodge.

Instructions to make Melanzane alla Parmagiana (Aubergine Parmigiana):
  1. Remove the stalks from the aubergines, slice them up into 1cm thick slices, and put to one side.
  2. Whether you’re using a griddle pan or a barbecue, get it really hot. Meanwhile, put 2 or 3 lugs of olive oil into a large pan on a medium heat.
  3. Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion is soft and the garlic has a tiny bit of colour.
  4. If you’re using tinned tomatoes, break them up, and if you’re using fresh tomatoes (which will obviously taste sweeter and more delicious, if they’re in season), very quickly prick each one and put them into a big pan of boiling water for 40 seconds
  5. Remove from the pan with a slotted spoon and put them into a bowl of cold water for 30 seconds, then remove the skins, carefully squeeze out the pips and cut up the flesh.
  6. Add the tomato flesh or tinned tomatoes to the onion, garlic and oregano. Give the mixture a good stir, then put a lid on the pan and simmer slowly for 15 minutes.
  7. Meanwhile, grill the aubergines on both sides until lightly charred – you may have to do them in batches, as they probably won’t all fit into your griddle pan in one go.
  8. As each batch is finished, remove them to a tray and carry on grilling the rest until they’re all nicely done.
  9. When the tomato sauce is reduced and sweet, season it carefully with salt, pepper and a tiny swig of wine vinegar, and add the basil. You can leave the sauce chunky or you can purée it.
  10. Get yourself an earthenware type dish (25 x 12–15cm). Put in a small layer of tomato sauce, then a thin scattering of Parmesan, followed by a single layer of aubergines.
  11. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.
  12. Toss the breadcrumbs in olive oil with a little freshly chopped oregano and sprinkle them on top of the Parmesan.
  13. Place the dish in the oven and bake at 190°C/375°F/gas 5 for half an hour until golden, crisp and bubbly.
  14. It’s best eaten straight away, but it can also be served cold.

Despite the oft-repeated assumption that it is, as Jamie Oliver puts it, "a classic northern Italian recipe", parmigiana probably. Gnocchi Primavera with Parmesan Cream Sauce. Spread some of the tomato sauce over the aubergines then place some mozzarella slices over the sauce. Sprinkle some Parmesan cheese and place in some of the basil leaves. Having recently come across the description of Parmigiana di Melanzane as a typical dish from The correct name of the dish is in fact "Parmigiana" and not "Melanzane alla Parmigiana," which could As a matter of fact, the slices of aubergine (eggplant), which constitute the key and main ingredient of.

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