Hello everybody, welcome to our recipe page, If you're looking for recipes idea to cook today, look no further! We provide you only the best Aubergine Parmigiana recipe here. We also have wide variety of recipes to try.

Aubergine Parmigiana
Aubergine Parmigiana

Before you jump to Aubergine Parmigiana recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods May Help You Stay Fit As Well As Healthy.

When it comes to the foods that you eat, you will recognize that your overall health can be effected either positively or even negatively. One of the foods you should be avoiding is just about any foods you get at a fast food spot. These types of foods are filled with bad fat and also have hardly any nutritional value. In this post we shall be going over foods that you should be eating that can help you remain healthy and balanced.

Also when you are searching for a snack to hold you over between meals, grab a handful of nuts or perhaps seeds. One of many health benefits of these kinds of nuts and seeds would be the Omega-3 and Omega-6 that can be obtained in them. Your body will use these kinds of fatty acids as a building block for creating hormones which your body needs to stay healthy. If you don’t get the fatty acids you will need your body will actually not be able to generate a number of of the hormones that it needs.

Following a number of the suggestions above you will see that you will end up living a healthier life. The pre packaged highly refined foods that you can get in any store is also not good for you and instead you should be cooking fresh healthy foods.

We hope you got benefit from reading it, now let’s go back to aubergine parmigiana recipe. You can cook aubergine parmigiana using 22 ingredients and 15 steps. Here is how you achieve it.

The ingredients needed to prepare Aubergine Parmigiana:
  1. Get Tomato Sauce:
  2. You need 1/4 Cup Alce Nero's Organic Extra Virgin Olive Oil,
  3. You need Pinch Chili Flakes,
  4. Prepare 3 Cloves Garlic Thinly Sliced,
  5. Get Fresh Basil, 5 Whole Large Leaves
  6. Provide 14 oz Canned Tomatoes Preferably Fire Roasted,
  7. Get 1/2 TSP Liquid Smoke,
  8. Prepare Pinch Black Pepper,
  9. Take Pinch Sea Salt,
  10. Use Aubergine:
  11. Use Eggplant, 2 Large
  12. Get Bleached All Purpose Flour, For Dredging
  13. Take Pinch Sea Salt,
  14. You need Pinch Black Pepper,
  15. Take Pinch Dried Mushroom Powder,
  16. Prepare 2 Eggs Lightly Beaten,
  17. Provide Canola / Peanut / Grapeseed / Vegetable Oil, For Frying
  18. You need 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.

If you find this Aubergine Parmigiana recipe valuable please share it to your good friends or family, thank you and good luck.