Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, vegetarian parmigiana. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Vegetarian parmigiana is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Vegetarian parmigiana is something that I’ve loved my entire life. They’re fine and they look wonderful.
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To begin with this recipe, we have to first prepare a few components. You can have vegetarian parmigiana using 4 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Vegetarian parmigiana:
- Get Tomato sauce - I make mine from 2 tinned tomatoes or use passata
- Take 2 aubergines
- Take 350-400 g dry mozzarella
- Get 2-3 handfuls Parmesan cheese grated
Brush the aubergine slices with olive oil on both sides to coat. Heat a griddle pan and cook the aubergines for a couple of minutes on both sides until lightly browned. Cut the aubergines lengthways into ½ cm thick slices, brush both sides with olive oil and season. Make toasted breadcrumbs by sautéing fresh breadcrumbs in olive oil and seasoning with sea salt.
Steps to make Vegetarian parmigiana:
- Cut the aubergines in thin strips - as much the same thickness as possible
- Grill them under the grill - this step is essential to remove water from the aubergines. Following the classic recipe You should leave the slices with rock salt under a cloth for an hour allowing the water to escape ahead of cooking. I rarely have time for this step
- In an oven dish with a tiny bit of oil at the bottom start by layering the aubergine so that it covers the bottom
- Add 1/2 of the tomato sauce or passata on top covering the aubergines
- Sprinkle some Parmesan and then the mozzarella
- Repeat another layer and finish with tomato, Parmesan and some mozzarella
- Cook in the oven for 20 min at 180-200 degrees depending on your oven
Cut the aubergines lengthways into ½ cm thick slices, brush both sides with olive oil and season. Make toasted breadcrumbs by sautéing fresh breadcrumbs in olive oil and seasoning with sea salt. They'll add the same salty, satisfying crunch as Parmesan when. Cheeses from a specific location need to follow a consistent recipe to be recognised as having specific names. In the case of Parmigiano-Reggiano, or Parmesan cheese, this means always using animal rennet.
So that is going to wrap it up with this exceptional food vegetarian parmigiana recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
