Vegetarian parmigiana

Hello everybody, it is John, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Vegetarian parmigiana. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Vegetarian parmigiana is one of the most popular of current trending foods in the world. It's appreciated by millions daily. It's easy, it's fast, it tastes yummy. Vegetarian parmigiana is something which I have loved my whole life. They are fine and they look wonderful.

Many things affect the quality of taste from Vegetarian parmigiana, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vegetarian parmigiana delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vegetarian parmigiana is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vegetarian parmigiana estimated approx 45min - 1 hour.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Vegetarian parmigiana using 4 ingredients and 7 steps. Here is how you can achieve it.

This is in an Italian classic although I skip the ham making it vegetarian mainly because I think that it doesn't necessarily need. If you want to add meat the key ingredient is cooked ham and you add it to each layer.

Ingredients and spices that need to be Prepare to make Vegetarian parmigiana:

1. Tomato sauce - I make mine from 2 tinned tomatoes or use passata
2. 2 aubergines
3. 350-400 g dry mozzarella
4. 2-3 handfuls Parmesan cheese grated

Instructions to make to make Vegetarian parmigiana

1. Cut the aubergines in thin strips - as much the same thickness as possible
2. 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
3. In an oven dish with a tiny bit of oil at the bottom start by layering the aubergine so that it covers the bottom
4. Add 1/2 of the tomato sauce or passata on top covering the aubergines
5. Sprinkle some Parmesan and then the mozzarella
6. Repeat another layer and finish with tomato, Parmesan and some mozzarella
7. Cook in the oven for 20 min at 180-200 degrees depending on your oven

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