Aubergine Parmigiana.
You can Have Aubergine Parmigiana using 10 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Aubergine Parmigiana
- It's 2 of aubergine.
- Lets Go Prepare 2 tins of chopped tomatoes.
- What You needis 8 of giant garlic cloves.
- What You needis 200 g of pitted chopped black olives.
- What You needis 2 of high quality mozzarella.
- What You needis 100 ml of red wine.
- Lets Go Prepare 1 handful of fresh oregano.
- What You needis 150 g of Cheddar.
- Lets Go Prepare 150 g of Grana Padano.
- It's of Lots of salt.
Aubergine Parmigiana step by step
- 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..
- 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!.
- 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..
- 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.
- 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.
- 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)..
- 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..
- Grate your Cheddar and Grana Padano over the top and add to the oven for 45 minutes..
- Serve, preferably in a bowl (it can be quite sloppy!). I like to serve alongside two large handfuls of fresh spinach!.