Best Aubergine Tomato Parmesan Bake Melanzane Alla Parmigiana Recipes

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AUBERGINE, TOMATO & PARMESAN BAKE (MELANZANE ALLA PARMIGIANA



Aubergine, Tomato & Parmesan Bake (Melanzane Alla Parmigiana image

GoodFood Magazine, 04/2009 edition, is where I found this recipe. I imagine everyone has at least one version of this meal - so I'm just adding mine One of the biggest advantages is that it tastes better the second day!. Of course I like mine the best!:) Can be frozen without topping, vegetarian & "posh" comfort food! Marvelous, just wonderful.

Provided by Manami

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

2 garlic cloves
6 tablespoons olive oil
crushed red pepper flakes, to taste (optional)
1 lb chopped tomato (you'll find 7/8 oz cans, use 2)
2 tablespoons tomato puree
4 aubergines, cut into long, thick slices (eggplants)
3 ounces parmesan cheese, freshly grated (can use Mozarella or use half & half of each)
2/3 ounce packed basil, leaves torn or 2/3 ounce fresh flat leaf parsley
1 egg, beaten

Steps:

  • Heat oven to 360ºF.
  • In a shallow pan, mix together the garlic, crushed red pepper flakes, and 4 tbsp of the olive oil.
  • Cook over a high heat for 3 mins, pour in the tomatoes, then simmer for 8 mins, stirring every now and then; stir in the tomato purée.
  • Meanwhile, heat a griddle pan until very hot.
  • Brush a few of the aubergines with a little oil, then add to the pan.
  • Cook over a high heat until well browned and cooked through, about 5-7 minutes.
  • Turn them halfway through cooking.
  • Lift onto kitchen paper and do the next batch (Once you have added the correct amount of oil - if the pan looks dry, don't add more oil - the aubergines will release their juices and oils.).
  • When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce.
  • Sprinkle with Parmesan and basil leaves.
  • Add seasoning, then repeat this process with the remaining ingredients.
  • Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.

Nutrition Facts : Calories 283.6, Fat 19.1, SaturatedFat 4.7, Cholesterol 43.5, Sodium 240.9, Carbohydrate 21.9, Fiber 11.5, Sugar 9.6, Protein 10.5

AUBERGINE, TOMATO & PARMESAN BAKE (MELANZANE ALLA PARMIGIANA)



Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana) image

Every Italian cook has their own version of this classic aubergine dish. It's even better made a day ahead

Provided by Ursula Ferrigno

Categories     Dinner, Main course, Vegetable

Time 1h

Number Of Ingredients 8

2 garlic cloves, crushed
6 tbsp olive oil
2 x 400g cans chopped tomatoes
2 tbsp tomato purée
4 aubergines, cut into long, 5mm thick slices
85g parmesan (or vegetarian alternative), freshly grated
20g pack basil, leaves torn
1 egg, beaten

Steps:

  • Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.
  • Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
  • When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.

Nutrition Facts : Calories 225 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.52 milligram of sodium

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