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.

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 is one of the most iconic Italian dishes. Aubergine parmigiana is a great appetiser or side dish.

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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.

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Ingredients of Aubergine Parmigiana:

You need 1 - aubergine, sliced thinly.
Give salt.
Need 350 g for passata or chopped tomatoes.
Give 1/2 - an onion.
Give 2 - garlic cloves.
Require 1 handful for fresh basil leaves, roughly chopped (reserve some for the top).
Give of Flour.
Require 250 g of mozzarella.
You need 75 g of parmesan cheese.

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. See more aubergine recipes at Tesco Real Food.

Aubergine Parmigiana step by step:

Lay the aubergine out on kitchen roll and sprinkle liberally with salt, leave for the 30 mins. Turn over the aubergine and sprinkle the other side with salt. Leave for a further 30 mins..
Heat some oil in a saucepan over a medium heat. Add the onion and garlic and cook until soft but not browned..
Add the passata and the basil and simmer for 10-15 mins, season to taste. Leave to cool..
Preheat the oven to 170 C fan. Season the flour. Dust the aubergine lightly with the flour. Heat some oil in a frying pan and fry the aubergine one each side for 2-3 mins, until lightly browned, you will need to do this in batches, then set aside..
Add a little of the tomato sauce to the bottom on the dish, then start layering, add a layer of aubergine, then add a layer of tomato sauce and sprinkle with both cheese. Repeat 2 more times finishing with a layer of cheese..
Cover loosely with foil and bake for 25 mins, then remove the foil and continue to bake for 20 mins. Scatter over the reserved basil leaves. Serve warm with crusty bread and a salad..

Try this aubergine parmigiana recipe then try our healthier parmigiana and other aubergine recipes. Aubergine Parmigiana (aka Melanzane alla Parmigiana) is one of my all-time favourite vegetarian dishes Very often the aubergine (brinjal) is breaded and then deep-fried first, but I find this adds an. This aubergine parmigiana recipe is simple, delicious and filled with incredible Italian flavour. I like mine topped with a sprinkling of panko breadcrumbs to add an extra crunch. A quick and easy Aubergine Parmigiana & Pesto Bruschetta recipe, from our authentic Italian cuisine collection.

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