Recipe of Favorite Aubergine Parmigiana

Aubergine Parmigiana. Donal's aubergine parmigiana is so easy to make and tastes wonderful. It's simpler than a lasagne and lighter, too. The tomato sauce can be doubled and frozen for another easy dinner.

Great served with all sorts of roasted meats and with roasted fish as well. Aubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine, for the sake of linguistic consistency) is that rare and glorious thing: Mediterranean stodge. Make a layer of eggplant slices, overlapping them slightly.

Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, aubergine parmigiana. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Donal's aubergine parmigiana is so easy to make and tastes wonderful. It's simpler than a lasagne and lighter, too. The tomato sauce can be doubled and frozen for another easy dinner.

Aubergine Parmigiana is one of the most favored of recent trending foods in the world. It is simple, it's quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Aubergine Parmigiana is something that I've loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook aubergine parmigiana using 22 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Aubergine Parmigiana:

1. {Make ready of Tomato Sauce:.
2. {Prepare 1/4 Cup of Alce Nero's Organic Extra Virgin Olive Oil,.
3. {Get Pinch of Chili Flakes,.
4. {Take 3 Cloves of Garlic Thinly Sliced,.
5. {Make ready of Fresh Basil, 5 Whole Large Leaves.
6. {Make ready 14 oz of Canned Tomatoes Preferably Fire Roasted,.
7. {Prepare 1/2 TSP of Liquid Smoke,.
8. {Make ready Pinch of Black Pepper,.
9. {Take Pinch of Sea Salt,.
10. {Make ready of Aubergine:.
11. {Take of Eggplant, 2 Large.
12. {Make ready of Bleached All Purpose Flour, For Dredging.
13. {Get Pinch of Sea Salt,.
14. {Get Pinch of Black Pepper,.
15. {Prepare Pinch of Dried Mushroom Powder,.
16. {Make ready 2 of Eggs Lightly Beaten,.
17. {Take of Canola / Peanut / Grapeseed / Vegetable Oil, For Frying.
18. {Take of Assembly:.
19. {Make ready of Fresh Mozzarella, 1 Ball or More.
20. {Prepare 1 Handful of Fresh Basil Finely Chiffonade,.
21. {Make ready 2 TBSP of Parmigiano Reggiano Freshly Grated,.
22. {Make ready Pinch of Dried Basil,.

Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese. Repeat the layering, ending with eggplant, sauce, and grated cheese. You can call it eggplant parmesan, or simply eggplant parm, but to us it will always be simply parmigiana. In fact, you can make the classic parmigiana with a variety of vegetables - from zucchini to cardoons!

Steps 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..

It's always important to specify which vegetable you used; otherwise, parmigiana is considered, by default, to be eggplant parmigiana! Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Aubergine parmigiana is one of the most iconic Italian dishes.

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