Aubergine ParmigianaCourse: StartersCuisine: InternationalDifficulty: Medium
This dish is ideal as a starter or even as a main course. Whether if it is an individual stack or a family-style casserole, this classic Aubergine Parmigiana will convert any aubergine skeptics. The most important step is the first one. Allowing the aubergines to sweat will ensure you draw out the best of this vegetable.
2 Large Aubergines
1 Cup of Pre-made Tomato Sauce
150g of Grated Mozzarella Cheese
100g Grated Parmesan Cheese
1/2 Cup of All-Purpose Flour
Vegetable oil for deep frying
- Wash aubergines and slice them into 1cm thickness. Sprinkle salt generously on both sides of the aubergine slices and let them stand for 30 minutes. This will remove the extra moisture and remove the natural bitterness of the aubergine.
- Rinse aubergine in cold running water. Pat dry with paper towel.
- Heat vegetable oil for deep frying.
- Dredge aubergine in flour. Shake extra flour off.
- Heat vegetable oil to 180° to 200° Celsius, or when oil bubbles around a wooden spoon or chopstick.
- Place aubergine into hot oil and deep fry until cooked and golden brown (approximately 5 minutes). Remove one ready and place on a rack of paper towel to cool and drain excess oil.
- Put a dollop of tomato sauce on a baking sheet and place one aubergine slice on top. Add a teaspoon of tomato sauce on top and sprinkle some grated mozzarella and parmesan. Place another aubergine slice on top and repeat the process until you have a stack of three layers.
- Bake in the oven at 180° Celsius for 10 minutes. If you’ve made a larger casserole version, then bake for 30 minutes.