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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 Energy Boosting Snacks.

Eating healthy foods makes all the difference in how we feel. If we eat more healthy snacks and less of the unhealthy ones we usually feel much better. A salad allows us to feel much better than a piece of pizza (physically anyway). Selecting healthier food choices can be difficult if it is snack time. You can spend numerous hours at the grocery store searching for the right snack foods to allow you to feel healthy. There’s nothing like one of these healthy foods when you need an energy-boosting snack.

Eating almonds is an excellent option as long as you do not have a nut allergy. Almonds are sometimes considered a super food because they are packed full of ingredients that help boost our energy while keeping us healthy. Various vitamins and minerals tend to be found in these wonderful nuts. Tryptophan, an enzyme also found in turkey which induces drowsiness, is present in almonds. Having said that, you won’t need a nap after consuming almonds. Rather, these nuts aid in reducing stress and provide a soothing feeling throughout your body. Your emotional condition is often lifted by just eating almonds.

There are lots of healthy treats you can choose that don’t involve a lot of preparation or searching. When you make the choice to be healthy, it’s easy to find what you need to be successful at it.

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 do it.

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

Find brilliant recipe ideas and cooking tips at Gousto. This typically Italian mixture of aubergines, tomatoes, peppers, mozzarella and Parmesan comes together in no time and has a rich and full flavour. When aubergine parmigiana is served at the table I quickly choose the largest serving, the one oozing mozzarella and parmesan, the one with the golden crisp crust. I wolf it down even if it is scorching hot. This aubergine parmigiana recipe makes a great vegetarian dinner, with layers of veg, tomato sauce and cheese.

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