Steps to Make Any-night-of-the-week Aubergine parmigiana

Hello everybody, welcome to our recipe site, If you're looking for new recipes to try this weekend, look no further! We provide you only the perfect Aubergine parmigiana recipe here. We also have wide variety of recipes to try.

Before you jump to Aubergine parmigiana recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

In general, people have been conditioned to believe that "comfort" foods are not good for the body and need to be avoided. Sometimes, if the comfort food is a high sugar food or some other junk food, this holds true. Other times, however, comfort foods can be totally healthy and it's good for you to consume them. A number of foods honestly do elevate your mood when you eat them. If you seem to feel a little bit down and need a happiness pick me up, try a couple of these.

Eggs, believe it or not, can be actually wonderful at beating back depression. Just see to it that you don't throw away the yolk. When you wish to cheer yourself up, the egg yolk is the most essential part of the egg. Eggs, specifically the yolks, are full of B vitamins. B vitamins can truly help you raise your mood. This is because they increase the function of your brain's neural transmitters (the parts of the brain that tell you how to feel). Eat some eggs to feel better!

See, you don't need to consume all that junk food when you wish to feel better! Try some of these suggestions instead.

We hope you got insight from reading it, now let's go back to aubergine parmigiana recipe. To cook aubergine parmigiana you only need 17 ingredients and 5 steps. Here is how you do it.

The ingredients needed to prepare Aubergine parmigiana:

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

Instructions to make Aubergine parmigiana:

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..

If you find this Aubergine parmigiana recipe valuable please share it to your good friends or family, thank you and good luck.