Simple Way to Prepare Speedy Aubergine Parmigiana

Hello everybody, welcome to our recipe page, 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 Make Healthy Eating A Part of Your Day-To-Day Life.

The benefits of healthy eating are nowadays being given more publicity than ever before and there are good reasons for this. The overall economy is affected by the number of individuals who are dealing with diseases such as high blood pressure, which is directly linked to poor eating habits. There are more and more efforts to try to get us to adopt a more healthy way of living and still it is also easier than ever to rely on fast, convenient food that is often bad for our health. In all probability, a lot of people assume that it takes a great deal of work to eat healthily and that they will have to drastically change their way of life. Contrary to that information, individuals can change their eating habits for the better by carrying out a few simple changes.

You can make similar changes with the oils that you use to cook your food. Olive oil has monounsaturated fat which can help to fight bad cholesterol. Olive oil also provides vitamin E which is good for your skin, among other things. While you may already eat a lot of fruits and leafy greens, you may want to consider how fresh they are. If at all possible, try buying organic produce that has not been sprayed with poisonous chemicals. If you can locate a good local supplier of fresh fruit and vegetables, you can also consume foods that have not lost their nutrients due to storage or not being harvested at the right time.

As you can see, it is not difficult to start making healthy eating a part of your daily lifestyle.

We hope you got insight 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 that.

The ingredients needed to make Aubergine Parmigiana:

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

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..

Although the recipe calls for seasoned bread crumbs, you can use regular bread crumbs if you wish. Adjust the amount of red pepper flakes according to your taste. Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses. Aubergine parmigiana is one of the most iconic Italian dishes.

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