Hello everybody, welcome to my recipe site, looking for the perfect Aubergine Parmigiana recipe? look no further! We provide you only the perfect Aubergine Parmigiana recipe here. We also have wide variety of recipes to try.
Before you jump to Aubergine Parmigiana recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
We all understand that, in order to really be healthful, nutritious and balanced meal plans are important as are good amounts of exercise. Sadly, there isn’t always enough time or energy for us to really do the things we want to do. At the end of the day, almost everyone want to go home, not to the gym. People crave junk food, not veggies (unless they are vegetarians). You will be pleased to discover that getting healthy doesn’t have to be hard. With training you can get all of the nutrients and the physical exercise that you need. Here are some of the best methods to be healthy and balanced.
Drink water, not alternative drinks. Having a soda or a cup of coffee every occasionally isn’t a horrible idea. Using them for your sole source of hydration, conversely, is dumb. Choosing water as opposed to other beverage adds to your body’s health and allows it stay hydrated. You’re also cutting hundreds of calories from your diet— without having to be forced to eat terrible tasting diet food. Effective weight loss efforts often depend solely on water intake.
There are all kinds of things that you can do to get healthy. An expensive gym membership and very hard to stick to diets are not the only way to do it. You can do little things every day to improve upon your health and lose weight. Being intelligent about the selections you make each day is a start. Getting as much exercise as possible is another factor. The numbers on the scale aren’t the only indication of your healthfulness. You need to help make your body as strong as possible.
We hope you got benefit from reading it, now let’s go back to aubergine parmigiana recipe. To make aubergine parmigiana you only need 22 ingredients and 15 steps. Here is how you achieve it.
The ingredients needed to make Aubergine Parmigiana:
- You need Tomato Sauce:
- You need 1/4 Cup Alce Nero's Organic Extra Virgin Olive Oil,
- Use Pinch Chili Flakes,
- Provide 3 Cloves Garlic Thinly Sliced,
- Prepare Fresh Basil, 5 Whole Large Leaves
- Take 14 oz Canned Tomatoes Preferably Fire Roasted,
- Get 1/2 TSP Liquid Smoke,
- You need Pinch Black Pepper,
- Use Pinch Sea Salt,
- Get Aubergine:
- Get Eggplant, 2 Large
- Get Bleached All Purpose Flour, For Dredging
- Provide Pinch Sea Salt,
- Take Pinch Black Pepper,
- Provide Pinch Dried Mushroom Powder,
- You need 2 Eggs Lightly Beaten,
- Use Canola / Peanut / Grapeseed / Vegetable Oil, For Frying
- Use Assembly:
- Use Fresh Mozzarella, 1 Ball or More
- Take 1 Handful Fresh Basil Finely Chiffonade,
- Get 2 TBSP Parmigiano Reggiano Freshly Grated,
- Provide Pinch Dried Basil,
Steps 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.
If you find this Aubergine Parmigiana recipe helpful please share it to your friends or family, thank you and good luck.
