Easiest Way to Make Homemade Aubergine Parmigiana

Hey everyone, it is Jim, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Recipe of Super Quick Homemade Aubergine Parmigiana. It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Aubergine Parmigiana, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Aubergine Parmigiana delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to prepare a few components. You can cook Aubergine Parmigiana using 22 ingredients and 15 steps. Here is how you can achieve it.

This is the 2nd dish which I had served for the lunch event at The Simpler Living. I was browsing thru' my recipe repertoire for a suitable side after the egg and cheese dish, but couldn't find any. Somehow or rather, this dish just popped into my head. My theme is to cook something very simple with the use of mainly vegetables; I dislike the way how some restaurants over-charge customers with fanciful seafood, caviar or truffles. Great food doesn't have to be expensive and fancy. It just needed to be done right, don't you agree? This is actually like lasagna; a dish to be placed in the middle of a dinner table where everyone can just grab their share. It is meant to be messy. But Chef Oliver Glowig turned the dish into something elegant. Yes, this recipe is inspired by him. Now, the question is, can I take this to another level? I somehow thought of a way, which is by smoking the aubergine parmigiana while it is baking. I also added liquid smoke into the tomatoes sauce to give it that extra oomph. You must be wondering why smoking the dish? Chef Oliver Glowig uses a combination of fresh mozzarella, parmigiano and scamorza. Scamorza is a special kinda dried smoked mozzarella available in Italy. I can't find it anywhere here in Singapore, so I have to improvised. And I am glad to say that it turned out wonderful. I am not saying that mine is on par with Chef Oliver Glowig's, but this is the best version I have created so far. Why don't you give this recipe a try?

Ingredients and spices that need to be Make ready to make Aubergine Parmigiana:

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

Steps to make 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.

While that is certainly not the end all be all guide to cooking fast and simple lunches it's very good food for thought. The stark reality is that will get your creative juices flowing so you could prepare excellent lunches for your family without the need to do too terribly much heavy cooking in the approach.

So that's going to wrap this up for this exceptional food Simple Way to Prepare Perfect Aubergine Parmigiana. Thanks so much for reading. I am confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!