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Before you jump to Aubergine Parmigiana recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
Healthy eating is nowadays a great deal more popular than it used to be and rightfully so. Poor diet is one factor in health problems such as heart disease and hypertension which can place a drain on the economy. There are more and more campaigns to try to get people to lead a healthier way of living and yet it is also easier than ever to rely on fast, convenient food that is not good for our health. People typically believe that healthy diets demand much work and will significantly change the way they live and eat. Contrary to that information, people can change their eating habits for the better by making a couple of small changes.
These better food choices can be applied to other foods such as your cooking oils. Olive oil contains monounsaturated fat which can help to reduce bad cholesterol. Olive oil is also a rich source of Vitamin E which has numerous benefits and is also good for your skin. If you presently are consuming lots of fresh fruits and leafy greens, you may want to think about where you’re getting them and if it’s the best source. If you go for organic foods, you can avoid the problem of consuming crops that may have been sprayed with deadly pesticides. You can be certain that you’re getting the most nutritional benefits from your fresh produce if you can locate a local supplier as you will be able to purchase the fruit when it is the freshest and ripest.
To sum up, it is easy to begin to make healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to aubergine parmigiana recipe. To cook aubergine parmigiana you only need 22 ingredients and 15 steps. Here is how you achieve that.
The ingredients needed to prepare Aubergine Parmigiana:
- Get Tomato Sauce:
- Provide 1/4 Cup Alce Nero's Organic Extra Virgin Olive Oil,
- You need Pinch Chili Flakes,
- You need 3 Cloves Garlic Thinly Sliced,
- You need Fresh Basil, 5 Whole Large Leaves
- Take 14 oz Canned Tomatoes Preferably Fire Roasted,
- Use 1/2 TSP Liquid Smoke,
- You need Pinch Black Pepper,
- You need Pinch Sea Salt,
- Use Aubergine:
- You need Eggplant, 2 Large
- Prepare Bleached All Purpose Flour, For Dredging
- Get Pinch Sea Salt,
- Prepare Pinch Black Pepper,
- Provide Pinch Dried Mushroom Powder,
- Take 2 Eggs Lightly Beaten,
- Prepare Canola / Peanut / Grapeseed / Vegetable Oil, For Frying
- Provide Assembly:
- Prepare Fresh Mozzarella, 1 Ball or More
- Take 1 Handful Fresh Basil Finely Chiffonade,
- Prepare 2 TBSP Parmigiano Reggiano Freshly Grated,
- Provide Pinch Dried Basil,
Instructions to make Aubergine Parmigiana:
- Prepare the tomato sauce. - - In a skillet over low heat, add olive oil, chili, garlic and basil. - - The oil should be barely sizzling. - - If the heat is too high, the garlic and basil will burnt.
- As soon as the garlic turns light golden brown, remove from heat and transfer into a blender. - - Add in tomatoes and liquid smoke. - - Lightly blitz to form a coarse smooth sauce. - - Taste and adjust for seasonings with salt and pepper. - - Transfer into a bowl and set aside.
- Prepare the aubergine. - - Peel the skin from the eggplants. - - Slice into 1/2 inches thick slices. - - Using a cookie cutter, cut out round discs.
- Do not discard any scrapes. You can bake them until they almost fall apart, blitz them in a blender with a touch of fresh lemon juice and olive oil to make eggplant puree. It goes well on a toast.*
- For 1 serving, you need 3 discs of eggplant. - - Lightly season the eggplant with sea salt. - - Transfer onto a wire cooling rack and let them sit for about 30 mins. - - This will draw out the moisture from the eggplant, thus removing the raw bitterness.
- While the eggplant slices are sitting, finely julienne the skins into fine strips. - - Add about 1 inch of oil into a skillet over medium heat. - - Transfer flour, salt, pepper and mushroom powder into a shallow bowl.
- Mix to combine well. - - Transfer eggs into a shallow bowl. - - You can check the temperature of the oil by inserting a wooden chopstick. If bubbles start to form around the chopstick it is ready.
- Lightly dredge the eggplant into the flour mixture. - - Dust off any excess. - - Dredge into the egg. - - And gently drop the eggplant away from you into the oil.
- Pan fry until golden brown on both sides. - - Remove from heat and transfer onto a wire cooling rack or on a plate lined with kitchen paper. - - Repeat the process for the remaining eggplant. - - Lastly, pan fry the skins as well.
- Once they start to crisp up, remove from heat and sit on a wire cooling rack or on a plate lined with kitchen paper. - - Set aside. - - To assemble.
- Preheat oven to 180 degree celsius or 350 fahrenheit. - - Line parchment paper on a baking tray. - - Lay a piece of the battered eggplant onto the tray. - - Spoon the tomatoes sauce onto the eggplant.
- Tear a piece of mozzarella and place it on top of the sauce. - - Scatter the basil over the top. - - Repeat the stacking process of eggplant, sauce, cheese and basil. - - On the 3rd slice of eggplant, sprinkle some parmigiano over the top.
- Repeat the process for the remaining eggplant. - - Wack into the oven. - - Lit some fire wood chips in a bowl, I used charcoal, and wack into the oven as well.
- Bake for about 10 to 15 mins or until the cheese has melted. - - Remove from oven. - - Spoon some of the sauce onto serving plates and place the baked eggplant stack over the sauce.
- Sprinkle some dried basil over the top. - - Lastly, add some of that fried eggplant skins on top. - - Serve immediately.
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