Parmigiana – aubergines vegetable lasagne

Parmigiana.

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A classical Italian famous oven-cooked dish.

Starting from aubergines, round cut. They have to be fried.

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A sauce pan with a red onion, extra virgin olive oil and tomato sauce.

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Mozzarella cheese …

But first fry the aubergines.

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Then in a big oven tray put a layer of aubergines, mozzarella cheese, the tomato sauce cooked a few minutes in the sauce pan. Then another layer…

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In the oven cook it all half an hour at less than 200 °C.

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Enjoy it hot or the day after from the fridge (even more compact, and easier to cut in rectangular blocks), or you could freeze it.

You could garnish with oreganon …

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Thanks…

And see you next

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Aubergines … grilled, or with olives and tomato sauce

Aubergines…

lovely vegetable …

One possibility: grilled, with a simple sauce persil-garlic-extra virgin olive oil.

Another way … cooked in a tomato sauce with black olives and red onions … really tasty!

Here the two recipes together.

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Let’s start from the grilled ones …

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Like they were thin steaks, you have simply to grill them on the fire.

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Garnish with the persil minced with the garlic and extra virgin olive oil.

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For the tomato sauce ones.

First stirr in a sauce pan one onion cut with some garlic and extra virgin olive oil.

Add the aubergine in cubes (cut).

Stirr a very few minutes then add the tomato sauce with some water not to make it stick and to let it cook too.

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Add some black olives. Stirr and let the water evaporate while cooking the aubergines (they have to become softer under a fork, not anymore hard texture).

And that’s it!

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As the first picture you could enjoy it like this (with additional extra virgin olive oil), or together with the grilled aubergines if you wish.

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Another option would be to add some cous cous in the cooking water…

Enjoy anyway, the way you prefer!

Thanks and see you next post….

Aubergines steaks and hot salad …

Aubergines …

amazing veg …

This time, it takes minimum half an hour work, but it’s worthy.

Cut one onion in small pieces and stirr them in a sauce pan with some extra virgin olive oil and garlic.

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Add some celery too in tiny pieces.

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Cut one aubergine in small cubes and add them in the saucepan too.

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Let it cook a few minutes, then add a can of tomato sauce, with half a glass of water if necessary, not to burn it if there’s not much water from the vegetables and the tomato sauce.

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Stirr.

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Let it cook.

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On the side prepare the other aubergine you have to cut in little round discs.

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With some bread crumbs in a plate, and one egg stirred in a little bowl …

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Pass the aubergines in the egg liquid and then in the bread crumbs.

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Fry then the aubergines so prepared in some peanut oil, turning each of them after a few minutes.

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And that’s it! Use some special paper to remove the excess of oil.

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Then in a plate next to the fried aubergines put the hot aubergine salad prepared before.

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Enjoy!

With some whole grain bread.

Thanks again for being there …

See you next …