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Before you jump to Aubergine parmigiana recipe, you may want to read this short interesting healthy tips about Choosing Healthy Fast Food.
Almost every single article about weight loss and getting healthy explains readers to avoid drive through windows like the plague and that they need to do all of their own cooking. This is literally very true. From time to time, though, you definitely do not wish to make a full meal for your family or even just for yourself. Sometimes almost all you really want is to go to the drive through and get home as quickly as possible. There is simply no reason that you shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. This can be done because lots of the popular fast food places are trying to make their menus healthier now. Here is how you can find appropriate food choices at the drive through.
Choose your drive through depending on if it has more healthy options available. Arby’s as an example, isn’t going to offer burgers. Alternatively you’ll be able to select from roast beef sandwiches, salads, wraps as well as other healthier items. While Wendy’s has offered hamburgers for decades, additionally they have plenty of other healthy options like salads, baked potatoes and chili. Not every thing is McDonalds with its deep fried chicken parts as well as other terribly bad items.
Fundamental sense states that the simplest way to lose fat and get healthy is to ban fast food from your diet entirely. Most of the time this is a good plan but if you make beneficial choices, there is not any reason you can’t visit your drive through from time to time. At times the thing you need most is just to have someone else do the cooking. There isn’t any reason to feel bad about visiting the drive through when you make healthful decisions!
We hope you got benefit from reading it, now let’s go back to aubergine parmigiana recipe. You can cook aubergine parmigiana using 17 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to cook Aubergine parmigiana:
- Provide For the tomato sauce:
- Use 500 ml tomato passata or 2 tins of good quality tomatoes
- Take 1 little olive oil
- You need 2 cloves garlic, peeled and finely chopped
- Prepare 1 tsp Dijon mustard
- Use 1 tbsp. tomato puree
- Prepare 1 tsp honey
- Provide 1 tsp chilli puree (pepperoncino)
- Prepare salt and pepper
- Prepare a few sprigs fresh oregano, leaves stripped and finely chopped or 1 tsp dried
- Get For the melanzane (to serve 2):
- Take 2 medium aubergines
- Take sea salt
- Provide olive oil
- Provide 2 balls buffalo mozzarella, drained and dried in paper towels, or 200g cooking mozzarella
- Take 5-6 tbsp. freshly grated Parmesan
- Prepare a few sprigs fresh basil
Instructions to make Aubergine parmigiana:
- Wash and slice the aubergines into 1cm discs, sprinkle with salt and leave for half an hour in a colander. This step is not essential, aubergines don’t taste bitter these days but I find the process does improve their texture. They might discolour a little but ignore it – after all they will end up buried in the tomato sauce.
- Make the tomato sauce: heat up a couple of tablespoons of olive oil in a medium sized pan and add the garlic. Let it only just start to sizzle and pour in the passata. Add all the remaining ingredients, making sure the sauce is seasoned well with salt and pepper, cover with a lid (it will splatter tremendously) and cook on low heat for at least 40 minutes. It should thicken quite a bit. If using tinned tomatoes, mash them halfway through the cooking with a potato ricer to get smooth sauce.
- Rinse the aubergine slices and pat them dry with paper towels. Heat up a griddle or a frying pan to medium heat. Brush the aubergine slices with oil on both sides and fry them in batches until soft and charred/coloured. Drain on paper towels.
- To build the melanzane, spread a little sauce at the bottom of the dish or dishes (if you’re going to serve it in individual dishes), top with half the aubergine slices in a single layer, torn or sliced mozzarella, torn basil leaves and a third of the Parmesan. Do another layer in the same order ending with more sauce and cheese, if you have any left.
- Sprinkle the remaining Parmesan on top and bake for 40 minutes in an oven preheated to 200C/400F/gas 6. - Let the melanzane stand for 10 minutes before serving – it doesn’t taste as good when scalding hot.
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