Melanzane is a classic Italian recipe made by layering aubergine, passata and cheese sauce – served with a green salad, it’s a summer must-eat. By continuing to use this website, you accept our use of cookies. Serve as a side dish with a lovely roast or serve as a main. Topped with béchamel and sprinkled Parmesan . Save my name, email, and website in this browser for the next time I comment. Grill the aubergine slices in the oven in one batch to save time, just keep and eye on them as they burn easily. Set aside. ‘Pasta e fagioli’ – pasta and beans x Garofalo – World pasta day. Gluten-free recipes; Rate. What I love about this dish is that it can be served as a side dish to a roasted dinner – I love lamb – or its perfect as the star of the show with a side of greens. Add the garlic and onions and saute until tender, 5 minutes. Layers of lasagne, aubergine (melanzane in Italian), savoury béchamel and tomato and basil sauce. Leave for 1-2 hours. SKU: PDMI-FRZ-ITA. Put the peppers, courgette and sweet potato into a large baking tray. Repeat with the remaining Quorn, aubergines, and béchamel. Notify me of follow-up comments by email. For the red sauce: Heat the olive oil in a large saucepan. Then, turn up oven to 220C/200C fan/ gas 7 and cook uncovered for another 30 mins. In the bottom of an oven dish, spoon a layer of tomato sauce, a layer of aubergine slices, another layer of tomato sauce, a generous drizzle of béchamel, slices of mozzarella and sprinkle of Parmesan and repeat until you finished with your ingredients. Sprinkle over the remaining cheese and bake in the oven for 30 minutes, until bubbling. I have been asked on so many occasions for my recipe. Start off, by degorging (salting to extract water from high water content vegetables) the aubergine slices. In the bottom of an oven dish, spoon a layer of tomato sauce, a layer of aubergine slices, another layer of tomato sauce, a generous drizzle of béchamel, slices of mozzarella and sprinkle of Parmesan and repeat until you finished with your ingredients. Join me on my journey and discover the best recipes, where to eat and buy the best Italian food and much much more. Size: Clear: Frozen Parmigiana Di Melanzane quantity. TTI Top 5 – Best Italian Delicatessens, London. Check your inbox or spam folder to confirm your subscription. TIPS: Make this a day or … Your email address will not be published. Add the Quorn meat-free mince and cook for a few minutes. Before, frying the slices, you need to paneer each slice by dusting each slice in seasoned flour and then dipped in egg wash. Fry the slices in sunflower oil on a medium heat, until each slice is lovely and browned. Drain the slices on kitchen towel, to remove any excess oil, Now its time to assemble the parmigiana. Save Remove … Sprinkle over the remaining cheese and bake in the oven for 30 minutes, until bubbling. Let it simmer for at least 30 minutes. > Vegetarian Melanzane Parmigiana. 15 ml (1 tablespoon) Clover Olive Pride Extra Virgin Olive Oil, 1 tablespoon fresh oregano, chopped or 2 teaspoons dried oregano, 3 medium aubergines, trimmed and finely sliced into rounds, 500 ml fresh béchamel sauce (homemade or store bought). Give this recipe a go and bring a slice of rustic Pugliese cooking into your kitchen and home. Pour half the Quorn tomato sauce into the bottom of an ovenproof dish. Layer the slices in a large colander, sprinkling salt on each layer. Your email address will not be published. Method. Season with salt and pepper. Required fields are marked *. I have (offered earlier) the recipe for the classic Parmigiana made with tomato sauce. Parmigiana Di Melanzane 1,2kg – Serves 2-4 Italian dish made with shallow-fried sliced eggplant, layered with Parmesan, Mozzarella, creamy béchamel and tomato salsa, then baked. We have placed cookies on your computer to help improve your experience. To cook straight from the freezer, heat oven to 180C/160C fan/ gas 4, and cook, covered, for 1½ hrs. Serve with a green salad. Preheat the oven to 200C/180C Fan/Gas 6. Bring to a simmer and cook over low heat for about 20 minutes, stirring occasionally. To make the béchamel sauce, heat the butter in a saucepan. Once melted, sprinkle in the flour and whisk for a few minutes over a high heat to form a roux. Add to basket. Once reduced, remove from the heat and set aside. Vegetarian Melanzane Parmigiana Serves: 4 Preparation time: 1 hour Cooking time: ... Spoon over half the béchamel sauce and half the cheese. Additional information; Size: 400gm (Serves … Repeat with the remaining Quorn, aubergines, and béchamel. It’s a rustic beautiful bake of fried aubergine slices layered with juicy tomato sauce, creamy béchamel and beautiful melted mozzarella and parmesan. Add the garlic and cook for a further 2 minutes. Tear the basil leaves and stir into the sauce at the end of simmering. Lunch Dinner. In the meantime, make the tomato sauce. 1 Category Frozen Italian. Heat the olive oil in a pot and gently cook the onion for 3-4 minutes, until softened. A typical dish found in the southern hemisphere of Italy, my recipe is inspired by the Puglian version. Italian food blog – a delicious exploration of Italian food by Paola Maggiulli. Melanzane alla Parmigiana or Eggplant Parmesan in white sauce. By far, one of my favourite Italian home cooked dishes is aubergine parmigiana or parmigiana alla melanzane (in Italian). Add in the chopped tomatoes along with the fresh tomatoes, oregano, and sugar. I apologise for taking so long in sharing it with you. Top with half the aubergines and season to taste. Now its time to assemble the parmigiana. Join the Sauce club – Believe in your own sauce, 3 medium sized aubergines, sliced 1cm thick. with salt and pepper. COOK FROM FROZEN. Meanwhile, brush the aubergine slices on both sides with olive oil, then griddle in batches. In a saucepan, pour in the pasta, add the garlic and season. Perfect for vegetarians. Delicious served on its own or with chunks of garlic bread. Add the tomatoes, red pepper flakes and some salt and black pepper and simmer for 20 minutes. An Anglo Italian food blogger based in London with an Italian food obsession. Check your inbox or spam folder now to confirm your subscription. Spoon over half the béchamel sauce and half the cheese. This dish involves a bit of time and plenty of love but the end result is phenomenal. The topping should consist of the tomato sauce, mozzarella and parmesan. Add basil and drizzle of olive oil at the end. Make this a day or two in advance and simply bake before serving. 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