Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, aubergine parmigiana. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
This aubergine parmigiana recipe is a brilliant vegetarian alternative to a lasagne. If you're looking for an Italian meat-free recipe for your family that's tasty and quick to make, Gennaro has the answer with this delicious aubergine. Donal's aubergine parmigiana is so easy to make and tastes wonderful.
Aubergine Parmigiana is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Aubergine Parmigiana is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook aubergine parmigiana using 22 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Aubergine Parmigiana:
- Get Tomato Sauce:
- Take 1/4 Cup Alce Nero's Organic Extra Virgin Olive Oil,
- Get Pinch Chili Flakes,
- Take 3 Cloves Garlic Thinly Sliced,
- Prepare Fresh Basil, 5 Whole Large Leaves
- Take 14 oz Canned Tomatoes Preferably Fire Roasted,
- Make ready 1/2 TSP Liquid Smoke,
- Make ready Pinch Black Pepper,
- Get Pinch Sea Salt,
- Make ready Aubergine:
- Take Eggplant, 2 Large
- Get Bleached All Purpose Flour, For Dredging
- Get Pinch Sea Salt,
- Make ready Pinch Black Pepper,
- Take Pinch Dried Mushroom Powder,
- Make ready 2 Eggs Lightly Beaten,
- Get Canola / Peanut / Grapeseed / Vegetable Oil, For Frying
- Make ready Assembly:
- Take Fresh Mozzarella, 1 Ball or More
- Prepare 1 Handful Fresh Basil Finely Chiffonade,
- Make ready 2 TBSP Parmigiano Reggiano Freshly Grated,
- Take Pinch Dried Basil,
Felicity Cloake: Brighten up your bleak February evenings with a touch of stodgy Mediterranean magic. This aubergine parmigiana recipe makes a great vegetarian dinner, with layers of veg, tomato sauce and cheese. See more aubergine recipes at Tesco Real Food. This aubergine parmigiana recipe is simple, delicious and filled with incredible Italian flavour.
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.
Les aubergines alla parmigiana seront encore meilleures réchauffées le lendemain, accompagnées d'une salade verte et d'un. Visit the Waitrose website for more aubergine recipes and ideas. This will be saved to your scrapbook. Ajouter à mes carnets. la recette Aubergines à la Parmigiana. Aubergine Parmigiana (aka Melanzane alla Parmigiana) is one of my all-time favourite vegetarian It requires making a tomato sauce and then layering it with cooked aubergine and cheese, and then.
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