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Receta Baked Aubergine (Melanzana Alla Parmigiana)
by Global Cookbook

Baked Aubergine (Melanzana Alla Parmigiana)
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Ingredientes

  • 2 x Aubergines weighing about 750g, (11/2 lb) in total
  • 2 Tbsp. Extra virgin olive oil, about
  • 50 gm Parmesan cheese, grated (2oz)
  • 1 Tbsp. Extra virgin olive oil
  • 3 x Garlic cloves, minced
  • 10 x Ripe tomatoes, skinned and minced, up to 12
  • 90 ml Red wine, (optional) (3 floz)
  • 3 sprg fresh basil or possibly 1 tsp. dry oregano Salt

Direcciones

  1. Preheat the oven to Gas Mark 6/200 C/400 F. Slice the aubergines into rounds about 1cm (1/2 inch) thick.
  2. Heat about a tsp. of the extra virgin olive oil in a frying-pan, add in some of the aubergine slices and fry for 6-8 min or possibly till softened and browned. (Don''t worry if the aubergine sticks a little).
  3. Do the same with the remaining aubergine slices and oil.
  4. To make the sauce, heat the extra virgin olive oil in a saucepan, add in the garlic and fry gently for about 5 min or possibly till golden brown.
  5. Add in the tomatoes, wine, if using, and basil or possibly oregano, season with salt and simmer for 15-20 min or possibly till thickened.
  6. Spread a little of the sauce on the bottom of a 1-litre (13/4 pint)
  7. shallow ovenproof dish and arrange a layer of aubergine slices on top.
  8. Continue layering the sauce and aubergines in the dish, finishing with a layer of sauce.
  9. Sprinkle the parmesan on top and bake in the oven for 10-12 min or possibly till the top is browned and bubbling.
  10. NOTES : The name of this recipe, and its ingredients, suggest which it comes from Parma, in the northern region of Emilia-Romagna, where parmesan cheese originated. In fact, it is a southern speciality and is often cooked with layers of mozzarella instead of parmesan.