AUBERGINE PARMIGIANA RECIPE | JAMIE OLIVER RECIPES
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. Great served with all sorts of roasted meats and with roasted fish as well.
Total Time 1 hours 30 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Preheat a griddle pan or barbecue.
- Trim and slice the aubergines 1cm thick. Peel and finely chop the onion, and peel and finely slice the garlic.
- Place a large pan on a medium heat with 2 or 3 lugs of olive oil, add the onion, garlic and dried oregano, then cook for 10 minutes, or until the onion is soft and the garlic has a tiny bit of colour.
- 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. 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.
- Add the tomato flesh or tinned tomatoes to the onion pan, give the mixture a good stir, then put a lid on and simmer slowly for 15 minutes, or until thickened and reduced.
- Grill the aubergines on both sides until lightly charred – you'll need to work in batches.
- Season the tomato sauce carefully with sea salt, black pepper and a tiny swig of wine vinegar, then pick in the basil. You can leave the sauce chunky or you can purée it.
- Spoon a layer of tomato sauce into a 15cm x 25cm baking dish, then add a fine scattering of Parmesan, followed by a single layer of aubergines. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.
- Pick and finely chop the oregano, then toss with the breadcrumbs and a little olive oil, then sprinkle on top of the Parmesan. Tear over the mozzarella (if using).
- Bake at 190°C/375°F/gas 5 for 30 minutes, or until golden, crisp and bubbly – it’s best eaten straight away, but it can also be served cold.
Nutrition Facts : Calories 237 calories, FatContent 14.1 g fat, SaturatedFatContent 8.1 g saturated fat, ProteinContent 13.7 g protein, CarbohydrateContent 15.1 g carbohydrate, SugarContent 8.4 g sugar, SodiumContent 1 g salt, FiberContent 4 g fibre
AUBERGINE PARMIGIANA RECIPE | BBC GOOD FOOD
Make this classic bake, also known as melanzane parmigiana, for guests. It's made with tomato, aubergine and vegetarian mozzarella, and garnished with parmesan-style cheese
Provided by Sarah Cook
Categories Dinner, Main course
Total Time 1 hours 55 minutes
Prep Time 30 minutes
Cook Time 1 hours 25 minutes
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oil in a large frying pan (or wide saucepan), add the garlic, thyme and sage, and cook gently for a few mins. Tip in the tomatoes, vinegar and sugar, and gently simmer for 20-25 mins until thickened a little.
- Meanwhile, heat a griddle (or frying) pan. Brush the aubergine slices on both sides with olive oil, then griddle in batches. You want each slice softened and slightly charred, so don’t have the heat too high or the aubergine will char before softening. Remove to a plate as you go.
- In a large baking dish, spread a little of the tomato sauce over the base. Mix 25g of the Parmesan with the breadcrumbs and pine nuts, and set aside. Top the sauce with a layer or two of aubergine slices, then season well. Spoon over a bit more sauce, then scatter over some mozzarella, Parmesan and basil leaves. Repeat, layering up – and finish with the last of the tomato sauce. Scatter over the cheesy breadcrumbs and chill for up to 24 hrs, or bake straight away.
- Heat oven to 200C/180C fan/gas 6. Bake for 30-40 mins until the top is crisp and golden, and the tomato sauce bubbling. Rest for 10 mins, then scatter with basil leaves and serve with salad and focaccia (see 'goes well with').
Nutrition Facts : Calories 481 calories, FatContent 27 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 37 grams carbohydrates, SugarContent 25 grams sugar, FiberContent 17 grams fiber, ProteinContent 24 grams protein, SodiumContent 1.3 milligram of sodium
More about "chicken parmigian recipe recipes"
AUBERGINE PARMIGIANA RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 237 calories per serving
- Preheat a griddle pan or barbecue.
- Trim and slice the aubergines 1cm thick. Peel and finely chop the onion, and peel and finely slice the garlic.
- Place a large pan on a medium heat with 2 or 3 lugs of olive oil, add the onion, garlic and dried oregano, then cook for 10 minutes, or until the onion is soft and the garlic has a tiny bit of colour.
- 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. 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.
- Add the tomato flesh or tinned tomatoes to the onion pan, give the mixture a good stir, then put a lid on and simmer slowly for 15 minutes, or until thickened and reduced.
- Grill the aubergines on both sides until lightly charred – you'll need to work in batches.
- Season the tomato sauce carefully with sea salt, black pepper and a tiny swig of wine vinegar, then pick in the basil. You can leave the sauce chunky or you can purée it.
- Spoon a layer of tomato sauce into a 15cm x 25cm baking dish, then add a fine scattering of Parmesan, followed by a single layer of aubergines. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.
- Pick and finely chop the oregano, then toss with the breadcrumbs and a little olive oil, then sprinkle on top of the Parmesan. Tear over the mozzarella (if using).
- Bake at 190°C/375°F/gas 5 for 30 minutes, or until golden, crisp and bubbly – it’s best eaten straight away, but it can also be served cold.
AUBERGINE PARMIGIANA RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 55 minutes
Category Dinner, Main course
Cuisine Italian
Calories 481 calories per serving
- Heat oven to 200C/180C fan/gas 6. Bake for 30-40 mins until the top is crisp and golden, and the tomato sauce bubbling. Rest for 10 mins, then scatter with basil leaves and serve with salad and focaccia (see 'goes well with').
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