How To Make Aubergine parmigiana

We can cook Aubergine parmigiana by using 17 ingredients and 5 steps. Here is how you achieve Aubergine parmigiana.

Ingredients of Aubergine parmigiana

1. You need to prepare of For the tomato sauce:.
2. Prepare 500 ml of tomato passata or 2 tins of good quality tomatoes.
3. You need to prepare 1 of little olive oil.
4. Prepare 2 cloves of garlic, peeled and finely chopped.
5. You need to prepare 1 tsp of Dijon mustard.
6. You need to prepare 1 tbsp. of tomato puree.
7. You need to prepare 1 tsp of honey.
8. You need to prepare 1 tsp of chilli puree (pepperoncino).
9. Prepare of salt and pepper.
10. Prepare a few sprigs of fresh oregano, leaves stripped and finely chopped or 1 tsp dried.
11. You need to prepare of For the melanzane (to serve 2):.
12. You need to prepare 2 of medium aubergines.
13. You need to prepare of sea salt.
14. You need to prepare of olive oil.
15. You need to prepare 2 of balls buffalo mozzarella, drained and dried in paper towels, or 200g cooking mozzarella.
16. Prepare 5-6 tbsp. of freshly grated Parmesan.
17. You need to prepare a few sprigs of fresh basil.

Aubergine parmigiana instructions

1. 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..
2. 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..
3. 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..
4. 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..
5. 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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