Claudios Aubergine Parmigiana Recipes

CLAUDIO'S AUBERGINE PARMIGIANA

Steps:

• Peel the aubergine using a speed-peeler, then very finely slice the skin into matchsticks and reserve for later.
• Slice the aubergine into ½cm-thick rounds - if you want to be really precise, use a circular cutter (roughly 7cm in diameter) to trim the slices into perfect discs - then season with sea salt.
• Whisk the eggs in a shallow bowl with a small pinch of salt and black pepper, and put the flour into another shallow bowl.
• Pour ½cm of olive oil into a large frying pan and heat gently over a medium heat.
• Working in batches, coat in the aubergine discs in flour, shaking off any excess, then gently drop into the beaten egg, letting any excess drip off, and carefully place into the hot oil.
• Fry for 3 to 4 minutes on each side, or until golden and crisp, then remove to kitchen paper to drain, and repeat with the remaining discs.
• For the tomato sauce, drizzle 1 tablespoon of olive oil into a pan over a medium heat. Peel and finely slice the garlic, along with the basil stalks and fry for 2 minutes, or until lightly golden.
• Scrunch the tomatoes into the pan through your clean hands, then season to perfection with a pinch of salt and pepper.
• Bring to the boil, then turn the heat down to low and simmer for 10 to 15 minutes, or until thickened and reduced. Finely slice half the basil leaves and stir them through the sauce a few minutes before the end, then remove from the heat and season to taste.
• When the aubergine discs are all fried, turn the heat up to high and fry the aubergine skin for 1 to 2 minutes, or until super-crisp, then drain on kitchen paper.
• Preheat the oven to 180ºC/350ºF/gas 4.
• To assemble, get yourself 4 small ovenproof dishes. Peel, then slice the scamorza into ½cm-thick slices. Add a spoonful of sauce to the bottom of each dish, place a slice of aubergine on top, followed by spoon of tomato sauce, a slice of scamorza and a little buffalo mozzarella. Sprinkle with a little oregano, and tear over a few basil leaves. Repeat the layers twice more, finishing with a layer of aubergine and a good grating of Parmesan.
• Bake for 10 to 12 minutes, or until the cheese has melted and is golden and bubbling. Serve the Parmigiana with the crispy aubergine skin sprinkled over the top and a drizzle of extra virgin olive oil.

EGGPLANT (AUBERGINE) PARMIGIANA

Steps:

• Peel eggplant and cut into 1/2" slices; place in a colander in layers, sprinkling each layer with salt, and let stand for 30 minute.
• to drain excess water.
• Dry on paper towels.
• Rinse first if you feel there is too much salt remaining.
• Then you will really have to dry the slices well.
• Mix egg with water and flour.
• Dip eggplant slices in mixture.
• Saute a few slices at a time quickly in hot olive oil.
• You just want to seal and slightly colour the eggplant.
• Combine seasoned breadcrumbs with the Parmesan cheese.
• In crockpot, layer 1/4 of the eggplant, top with 1/4 of the crumbs, 1/4 of the marinara sauce and 1/4 of the mozzarella.
• Repeat three times to make four layers.
• Cover and cook on low 4 to 5 hours.

AUBERGINE PARMIGIANA

Steps:

• Preheat oven 350 F or 180°C.
• Make tomato sauce first. Put olive oil in pan on medium heat along with dry spices (oregano, bay leaves, basil, parsley, clove, and chili powder). Add onion and garlic, stir till fragrant. Add tomatoes and carrot, then pour in tomato paste and juice. Allow to simmer.
• Heat oil in non-stick frying pan on medium heat. Beat egg with sugar, pepper, and parmesan cheese. Add flour by the spoonfuls, then water little by little. Bathe slices of the eggplant in the egg solution, then shallow fry until golden brown.
• Arrange the breaded eggplant in a pyrex cake pan. Layer with tomato sauce, then repeat. Sprinkle grated mozzarella on top. Bake in oven until cheese is melted.
• Garnish with fresh parsley. Ready to serve.