PARMIGIANA DI MELANZANE WITH MUSHROOMS #EASYRECIPES #HEALTHYVEGAN
I've never made a mystery of the way that I like solace sustenance. Is there any good reason why you wouldn't? Yet, I realize that most solace nourishments aren't generally the most beneficial things to eat with all the carbs, cream and cheddar they for the most part contain. As this entire low-carb thing has assumed control over the world, I was supposing a day or two ago if there are extremely any low-carb, veggie lover alternatives out there? That is the point at which I recollected my old top choice, Parmigiana di Melanzane.
I'm not as a rule the greatest aubergine fan but rather I do like it layered with rich tomato sauce beat with bunches of cheddar thus chose to zshoosh it up a little by including a ton of herbs and mushrooms to the tomato sauce. The final product was the most scrumptious, ameliorating prepare which was the ideal light solace nourishment. Something I need increasingly more since we're moving quickly into Autumn. In case you're not eating low-carb, you could serve this with some great dried up bread yet I served it with a green plate of mixed greens wearing a lively lemon vinaigrette and it was simply heavenly.
Ingredients:
- 3 large aubergine sliced into 1cm slices
- 150 g mozzarella
- 100 g Parmesan/Pecorino grated
- for the sauce
- 1 red onion finely choppes
- 2 garlic cloves finely chopped
- 250 g mushrooms sliced (I used portobellini/chestnut)
- 2 x 400g cans chopped tomatoes / 500g cherry tomatoes halved
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary finely chopped
- 1 tablespoon fresh basil finely chopped
- salt & pepper to taste
Instructions:
- Brush the aubergine slices with olive oil and grill in a hot griddle pan for 1-2 minutes per side. Set aside.
- Pre-heat the oven to 200°c.
- To make the sauce, sauté the onion in a saucepan in a splash of oil until soft and translucent.
- Add the garlic and mushrooms and fry until the mushrooms are golden brown.
- Add the remaining ingredients and allow to simmer for 10 minutes until the sauce has reduced slightly.
- To assemble the bake, layer the grilled aubergine with the sauce and cheese in an oven-proof dish, reserving some of the mozzarella to finish the bake off with.
- Place the dish in the oven and allow to bake for 15-20 minutes until the cheese is melted and golden.
- Remove from the oven and allow to cool for 5 minutes, then serve with salad/bread of your choice.
For more detail :http://bit.ly/2TbJPAP
