Hi lovely people of Food Tube, I'm gonna' make this fantastic
Aubergine Parmigiana
This one is a generous recipe. It is with aubergines, is light, with a tomato sauce,
one of top of another, and then is great with cheese, mozzarella and basil, and then it's baked.
When it's baked, you get inside, you put it on a plate, oh mama, it's full of flavour.
First, you will want a whole onion.
Slice it. Nice and slice.
And you can see. I kept it all together.
Keep your finger away if you're having to do this.
Then you need garlic. Just one. Crush it, and slice it.
You get three springs of oregano.
If you do have some dry oregano, do use it, because that is very, very good.
Just pull it, then you chop it.
You need about 4 tablespoons of olive oil.
In a pan, all the onion.
Grab a spoon, stir it. Add the garlic as well.
Yes, it is very important when you use dry oregano, fresh oregano, that you put it inside
when you start to do the soft fritter. the frying. It includes the flavour.
Don't burn them.
Sweat.
Now is the time to put a little tomato sauce.
Two tins of chopped tomato.
Yes.
Let him come to the boil, and then you turn down. Simmer for about fifteen minutes.
Fifteen minutes go by, now lets give it a splash of white wine vinegar to intense the flavour.
Give it a little stir.
Lets season now. A little salt, black pepper and basil. Yeah!
Now, don't be afraid to use a lot of basil.
Tomato and basil are best friends.
Squash them a little bit. I want to get that oil which is inside the basil to get through everywhere.
Stir it.
Lets taste it.
It's so good.
Right, this is done. Lets remove it.
Lets turn everything off.
A slice on the grill, three large aubergines.
Which we have to put them all together now.
So first of all, just a little bit of sauce underneath.
Just put the sauce inside.
Oh my God, once I've put all the sauce onto the bottom I'm going to grate some nice parmigiana,
It's almost like make a lasagne, just make sure that you overlap just a little bit,
Going to put a little sauce over the middle. With this sauce, if you actually want to
make plenty, what do you do? You make double the batch of sauce and you freeze it and you use it next time.
Just a little bit more. Spread it around beautifully.
Parmesan.
Now, I'm going to lay the rest of the aubergines.
The rest of the sauce.
Just enough.
Mountains of parmesan everywhere.
Get a nice breadcrumb, and sprinkle it all around, just make sure that you cover everywhere.
And last, not least. A mozzarella. Crush with your hands and push in from the top.
I'm going to drizzle a little touch of olive oil.
Now, you're going to put it in the oven. You're going to cook for 190 degrees celsius
or around half hour/thirty minutes.
Oh yes!
So it is ready now. Just cut a little bit.
Oh yes!
Oh my Goodness me. Look at that. Look at the layers of the aubergines, the sauce get through,
the mozzarella melted and the cheese, the tomato.
Beauty.
A little bit of more parmesan on top,
a little bit of basil,
and this is the perfect aubergine parmigiana with a little twist. Bless them Jamie Oliver. It's really good.
If you want to see more of this beautiful recipe, head to jamieoliver.com and don't forget to subscribe.
Oh yes!
So good!