Easiest Way to Make Gordon Ramsay Aubergine Parmigiana

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, aubergine parmigiana. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Aubergine Parmigiana is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Aubergine Parmigiana is something which I’ve loved my whole life. They are fine and they look wonderful.

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 particular recipe, we have to prepare a few ingredients. You can cook aubergine parmigiana using 11 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Aubergine Parmigiana:

1. Take For the sauce:
2. Prepare 2-3 cloves garlic, minced
3. Prepare 800 ml passata
4. Get Few sprigs of thyme or 1-2 tsp of dried herbs
5. Prepare 2 tbsp. olive oil
6. Get Salt and pepper
7. Take For the Parmigiana:
8. Take 4 aubergines, sliced length way, 1/2cm thick
9. Take 2 balls of mozzarella (125g each)
10. Get 100 g Parmesan cheese, finely grated
11. Get Olive oil

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. Aubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine, for the sake of linguistic consistency) is that rare and glorious thing: Mediterranean stodge.

Steps to make Aubergine Parmigiana:

1. Preheat your oven Oven 180℃/350℉/Gas mark 4 if cooking straight away.
2. The sauce: Place the oil in the pan on a low heat and gently fry the garlic for a few minutes, without colouring.
3. Add the passata to the garlic pan, season with salt and pepper and add the herbs. Whilst it simmers on medium heat for about 45mins to 1 hour move to step 3. (, until reduced to a thick sauce. Set aside.
4. Frying the aubergines: I use two frying pans at the same time to get the job done quickly. If you feel like you are adding loads of oil, just use a little less and turn the heat down so they don't burn!
5. I fry them, get a bit of colour on each side, and then pop them under the grill to brown a little more and crack on with the next batch. If the weather is good I do them all on the BBQ instead.
6. Assembly. Get all your elements in one place. Sauce, aubergines, mozzarella and parmesan. (As a guide, I did 4 layers with mozzarella on.)
7. Place 2-3 spoonfuls of sauce on the bottom of the dish and spread it out. Layer 4-5 slices of aubergine on top to create your first layer.
8. Put 2 more spoonfuls of sauce onto the aubergines and spread out. Break up around 60g (half of 1 ball) into chunks and place on the sauce, and then sprinkle around 10g of Parmesan on top.
9. Repeat the process until you are left with a final layer of aubergines. It is better to have a complete covering of aubergines for the top layer, so if you feel like you are running for this, use fewer in one of the middle layers (like I did!).
10. When you have your aubergines on top, pour on the rest of the tomato sauce to make a thick final layer and sprinkle with the remaining Parmesan cheese to complete. Feel free to grate more.
11. Cook in the oven for 1 hr. Oven 180℃/350℉/Gas mark 4. (Or cook later!) If you feel the top is browning too quickly, pop a piece of tin foil on top and take it off 10 minutes from the end. The parmigiana will benefit from resting for 15 minutes after it comes out of the oven….as will the roof of your mouth! Is great reheated the next day (or cold) in fact sometimes even nicer!
12. Serve with a sourdough loaf or your favourite bread to mop up Italian styley!

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. Aubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine, for the sake of linguistic consistency) is that rare and glorious thing: Mediterranean stodge. Put the aubergine slices onto baking paper lined trays and spray with a little oil. 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. This typically Italian mixture of aubergines, tomatoes, peppers, mozzarella and Parmesan comes together in no time and has a rich and full flavour.

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