Step-by-Step Guide to Make Any-night-of-the-week Aubergine Parmigiana

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Before you jump to Aubergine Parmigiana recipe, you may want to read this short interesting healthy tips about Deciding On The Best Foods Can Help You Stay Fit And Also Healthy.

Many individuals do not understand that the foods you choose can either help you to be healthy or can adversely effect your health. One of the foods you really should be avoiding is any foods you get at a fast food location. You will find that the nutrition in these types of is non existent and the unwanted side effects will be really bad. For this reason we are going to be going over the healthy foods that you should be consuming that will have a beneficial effect on your health.

In addition when it comes to having a dessert soon after your meals you should consider having various citrus fruits. Along with vitamin C, you will find that there are plenty of other health benefits that you will find in these types of fruits. You may also want to put together a number of things like orange sections, shredded coconut mixed with a teaspoon of honey.

For people who want to get started living a much healthier life the tips above can help you do that. Something that you need to actually avoid is all of the processed foods which you can buy in the stores, and start preparing fresh foods for your meals.

We hope you got benefit from reading it, now let's go back to aubergine parmigiana recipe. To cook aubergine parmigiana you need 10 ingredients and 9 steps. Here is how you do that.

The ingredients needed to cook Aubergine Parmigiana:

1. Provide 2 of aubergine.
2. Provide 2 tins of chopped tomatoes.
3. Use 8 of giant garlic cloves.
4. Provide 200 g of pitted chopped black olives.
5. Use 2 of high quality mozzarella.
6. You need 100 ml of red wine.
7. Use 1 handful of fresh oregano.
8. You need 150 g of Cheddar.
9. Prepare 150 g of Grana Padano.
10. Use of Lots of salt.

Instructions to make Aubergine Parmigiana:

1. Slice the aubergine thinly (approx 3mm). Take a colander and place it over a bowl. Add the aubergine to the colander in layers, with every layer add a healthy amount of salt and leave the aubergine for a minimum of 30 minutes, preferably longer..
2. When you return to cooking you should notice that the aubergine has become a bit soggy looking and the bowl beneath the colander has accumulated a brown liquid. This means you're ready to begin the rest of the process!.
3. Finely sliced the garlic and add to a pan on a medium heat with oil. Garlic is foul when it burns so be sure to keep a watchful eye..
4. Once the garlic is softened, add in the olives and the wine and cook for a few more minutes until the garlic is stained with delicious wine.
5. Add the tomatoes, oregano and season to taste. At this point you can also add other ingredients e.g. capers, anchovies etc. and cook for 5 - 10 minutes until the sauce tastes as you like.
6. Return to the aubergine, set aside some kitchen towel and take each piece of aubergine, give it a gentle pat with the towel (to remove some of the salt)..
7. Preheat the oven to 180 degrees (fan). Take an oven dish and begin to layer your parmigiana. Starting with aubergine, then sauce, then slices of soft mozzarella. Depending on the size of your oven dish you will have more of less layers, 3 is optimal anywhere between 2&4 is fine..
8. Grate your Cheddar and Grana Padano over the top and add to the oven for 45 minutes..
9. Serve, preferably in a bowl (it can be quite sloppy!). I like to serve alongside two large handfuls of fresh spinach!.

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