Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, aubergine parmigiana. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Aubergine Parmigiana is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Aubergine Parmigiana is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have aubergine parmigiana using 22 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Aubergine Parmigiana:
- Take Tomato Sauce:
- Make ready 1/4 Cup Alce Nero's Organic Extra Virgin Olive Oil,
- Make ready Pinch Chili Flakes,
- Make ready 3 Cloves Garlic Thinly Sliced,
- Get Fresh Basil, 5 Whole Large Leaves
- Get 14 oz Canned Tomatoes Preferably Fire Roasted,
- Take 1/2 TSP Liquid Smoke,
- Make ready Pinch Black Pepper,
- Get Pinch Sea Salt,
- Prepare Aubergine:
- Get Eggplant, 2 Large
- Get Bleached All Purpose Flour, For Dredging
- Make ready Pinch Sea Salt,
- Take Pinch Black Pepper,
- Make ready Pinch Dried Mushroom Powder,
- Take 2 Eggs Lightly Beaten,
- Make ready Canola / Peanut / Grapeseed / Vegetable Oil, For Frying
- Take Assembly:
- Take Fresh Mozzarella, 1 Ball or More
- Make ready 1 Handful Fresh Basil Finely Chiffonade,
- Get 2 TBSP Parmigiano Reggiano Freshly Grated,
- Take 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.
So that is going to wrap this up for this exceptional food aubergine parmigiana recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
