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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 The Simple Ways to Be Healthy.

You already know that, to achieve true health, your diet needs to be balanced and wholesome and you need to get a good amount of exercise. Unfortunately, we do not always have the time or the energy that this type of lifestyle involves. When our work day is done, most people do not want to go to the gym. People crave sweets and salts, not veggies (unless they are vegetarians). You should be pleased to learn that getting healthy doesn’t always have to be super hard work. If you keep at it, you’ll get all of the required nutrients and exercise. Here are some very simple ways to get healthful.

Water is the most effective beverage out there. Having a soda or a cup of coffee every occasionally isn’t a horrible idea. Using them for your only source of hydration, however, is dumb. Ingesting water instead of other forms of drinks is a good way to help your body in its health and hydration. You’re also cutting hundreds of calories out of your diet— without having to deal with terrible tasting diet food. Water is ordinarily one of the keys to really reducing your weight and getting healthy.

There are lots of things you can do to become 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. Make smart choices every day is a great start. Wanting to get in as much physical exercise as possible is another. The numbers on the scale aren’t the only indicator of your health levels. You need to make your body as strong as possible.

We hope you got insight from reading it, now let’s go back to aubergine parmigiana recipe. To make aubergine parmigiana you need 22 ingredients and 15 steps. Here is how you cook it.

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

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