Hello everybody, I hope you are having an amazing day. Today I will show you a way to make a special dish, Aubergine Parmigiana. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.
Aubergine Parmigiana Recipe. This aubergine parmigiana recipe is a brilliant vegetarian alternative to a lasagne. If you're looking for an Italian meat-free recipe for your family that's tasty and quick to make, Gennaro has the answer with this delicious aubergine.
You can have Aubergine Parmigiana using 22 ingredients and 15 steps. Here is how you achieve that.
Aubergine parmigiana is a great appetiser or side dish.It also works really well for lunch, especially if served with a green salad.Felicity Cloake: Brighten up your bleak February evenings with a touch of stodgy Mediterranean magic.This aubergine parmigiana recipe makes a great vegetarian dinner, with layers of veg, tomato sauce and cheese.
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..
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..
Peel the skin from the eggplants.
Slice into 1/2 inches thick slices.
Using a cookie cutter, cut out round discs..
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..
Add about 1 inch of oil into a skillet over medium heat.
Transfer flour, salt, pepper and mushroom powder into a shallow bowl..
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..
Dust off any excess.
Dredge into the egg.
And gently drop the eggplant away from you into the oil..
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..
Set aside.
To assemble..
Line parchment paper on a baking tray.
Lay a piece of the battered eggplant onto the tray.
Spoon the tomatoes sauce onto the eggplant..
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..
Wack into the oven.
Lit some fire wood chips in a bowl, I used charcoal, and wack into the oven as well..
Remove from oven.
Spoon some of the sauce onto serving plates and place the baked eggplant stack over the sauce..
Lastly, add some of that fried eggplant skins on top.
Serve immediately..
Meaning 'aubergine Parmesan' in Italian, this vegetarian bake with tomato and cheese is ideal for entertaining, from BBC Make this classic bake, also known as melanzane parmigiana, for guests.Try this aubergine parmigiana recipe then try our healthier parmigiana and other aubergine recipes.Aubergine parmigiana is one of the most iconic Italian dishes.
See more aubergine recipes at Tesco Real Food.This aubergine parmigiana recipe is simple, delicious and filled with incredible Italian flavour.Add a layer of aubergine slices then top.Hearty aubergine parmigiana is a real winner for the family.Download Aubergine parmigiana stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices.