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Aubergine Parmigiana
Aubergine Parmigiana

Before you jump to Aubergine Parmigiana recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

Healthy eating is now a lot more popular than before and rightfully so. The overall economy is affected by the number of men and women who suffer from health problems such as high blood pressure, which is directly related to poor eating habits. There are more and more campaigns to try to get people to adopt a more healthy way of living and all the same it is also easier than ever to rely on fast, convenient food that is not good for our health. In all likelihood, most people assume that it takes a lot of work to eat healthily and that they will have to drastically change their way of life. In reality, though, just making a couple of small changes can positively affect everyday eating habits.

If you want to see results, it is definitely not essential to drastically modify your eating habits. If you would like to commit to a wholesale change, that is fine but the main thing at first is to try to ensure that you are making more healthy eating choices. As you get used to the taste of healthy foods, you will see that you’re eating more healthily than you did. As you continue your habit of eating healthier foods, you will discover that you no longer want to eat the old diet.

Thus, it should be fairly obvious that it’s not difficult to add healthy eating to your daily lifestyle.

We hope you got benefit 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 do that.

The ingredients needed to prepare Aubergine Parmigiana:
  1. Take Tomato Sauce:
  2. Use 1/4 Cup Alce Nero's Organic Extra Virgin Olive Oil,
  3. Get Pinch Chili Flakes,
  4. Get 3 Cloves Garlic Thinly Sliced,
  5. Prepare Fresh Basil, 5 Whole Large Leaves
  6. Get 14 oz Canned Tomatoes Preferably Fire Roasted,
  7. Take 1/2 TSP Liquid Smoke,
  8. Prepare Pinch Black Pepper,
  9. Prepare Pinch Sea Salt,
  10. Prepare Aubergine:
  11. Provide Eggplant, 2 Large
  12. Take Bleached All Purpose Flour, For Dredging
  13. You need Pinch Sea Salt,
  14. Get Pinch Black Pepper,
  15. You need Pinch Dried Mushroom Powder,
  16. Get 2 Eggs Lightly Beaten,
  17. Get Canola / Peanut / Grapeseed / Vegetable Oil, For Frying
  18. Use Assembly:
  19. Provide Fresh Mozzarella, 1 Ball or More
  20. Provide 1 Handful Fresh Basil Finely Chiffonade,
  21. Take 2 TBSP Parmigiano Reggiano Freshly Grated,
  22. Get Pinch Dried Basil,
Instructions to make Aubergine Parmigiana:
  1. 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.
  2. 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.
  3. Prepare the aubergine. - - Peel the skin from the eggplants. - - Slice into 1/2 inches thick slices. - - Using a cookie cutter, cut out round discs.
  4. 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.*
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. Sprinkle some dried basil over the top. - - Lastly, add some of that fried eggplant skins on top. - - Serve immediately.

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