Aubergine Parmigiana Stack
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • • 1 large aubergine (Eggplant), (400g)
  • • 50 g plain all-purpose flour
  • • 50 g cornflour mixed in ½ cup of water
  • • 1 teaspoon dried oregano
  • • 150 g cheese
  • • 1-cup extra virgin olive oil
  • • Salt
  • • Red chilli flakes
  • • 10 tbsp Store-bought tomato basil sauce
  • • 18 Basil leaves
Instructions
  1. STEPS:
  2. Slice the aubergine into ½cm-thick rounds - use a circular cutter if you want to be precise (roughly 7cm in diameter) to trim the slices into perfect discs.
  3. Place them in a pan lined with parchment paper, place a tissue or cloth on top. Keep a pan on top and keep some weight to remove the wetness from the eggplant.
  4. After an hour, remove the weight and the tissue.
  5. Season the all-purpose flour with salt, pepper and oregano.
  6. FRY:
  7. Heat oil in a pan.
  8. Take each of the eggplant slices; working in batches, add it to the all-purpose flour mix and then to watery corn flour dip.
  9. 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.
  10. ASSEMBLE:
  11. Preheat the oven to 180ºC/350ºF/gas 4.
  12. Take an ovenproof dish, place a stack of
  13. a spoonful of tomato basil sauce,
  14. eggplant, a spoonful of tomato basil sauce, grated cheese, chilli flakes, basil
  15. eggplant, a spoonful of tomato basil sauce, grated cheese, chilli flakes, basil
  16. eggplant, a spoonful of tomato basil sauce, grated cheese, chilli flakes
  17. Arrange the others too.
  18. Bake for 7 minutes, or until the cheese has melted and is golden and bubbling. Then broil for 3 minutes.
  19. Serve the Parmigiana with basil leaves and a drizzle of extra virgin olive oil.
Recipe by Relish The Bite at https://www.relishthebite.com/aubergine-parmigiana-stack/