Recipe of Speedy Melanzane alla Parmagiana (Aubergine Parmigiana)

Hello everybody, it's Jim, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Recipe of Ultimate Melanzane alla Parmagiana (Aubergine Parmigiana). One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Melanzane alla Parmagiana (Aubergine Parmigiana), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Melanzane alla Parmagiana (Aubergine Parmigiana) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Melanzane alla Parmagiana (Aubergine Parmigiana) is Serves 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Melanzane alla Parmagiana (Aubergine Parmigiana) estimated approx 1 hour 30 minutes.

To get started with this recipe, we have to prepare a few ingredients. You can cook Melanzane alla Parmagiana (Aubergine Parmigiana) using 14 ingredients and 14 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Make ready to make Melanzane alla Parmagiana (Aubergine Parmigiana):

1. 3 large aubergines
2. Olive oil
3. 1 onion, peeled and finely chopped
4. 1 heaped teaspoon dried oregano
5. 1/2 bulb spring garlic, or 1 clove of regular garlic, peeled and finely sliced
6. 2 x400 g good-quality tinned plum tomatoes, or 1kg fresh ripe tomatoes
7. sea salt
8. freshly ground black pepper
9. 1 little wine vinegar
10. 1 large handful fresh basil
11. 3 large handfuls Parmesan cheese, freshly grated
12. 2 handfuls dried breadcrumbs
13. 1 little fresh oregano, leaves chopped
14. 150 g buffalo mozzarella, optional

Steps to make 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.

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