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–+ servings

JAMIE OLIVER’S AUBERGINE PARMIGIANA RECIPE

Miranda | My Anosmic Kitchen
A non complicated enjoyable recipe that is a pleasure to make, tastes amazing and comes with approval from some great chefs.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients
  

  • 3 medium eggplants
  • 2 cloves of fresh garlic
  • fresh basil
  • olive oil
  • oil for frying the eggplants
  • 400 grams organic plum tomatoes (1 regular can size)
  • fresh mozzarella (galbani)
  • parmigiano reggiano
  • 1 cup flour (for dipping the eggplant discs)
  • 2 eggs egg (coat for frying)

Instructions
 

  • Coat a skillet with very little oil and add in the garlic, basil and tomatoes. Let it cook.
  • While the tomatoes are cooking rinse, and peel the eggplants reserving the peels.
  • Thinly slice the eggplant leaves and set aside to fry later
    Slice the eggplants into discs (about 1cm or less)
  • Drop the eggplant slices into the flour and dip into the egg and fry draining them on kitchen tissue paper.
    Toss the eggplant sliced leaves into the oil and fry till light golden brown. Set aside on the paper to drain.
  • Heat the oven to 180 degrees.
    Have an oven sheet ready and start stacking the eggplants.
    Start with the tomato sauce followed by the 2 cheeses, a sprinkle of oregano, another slice of eggplant and repeat until you have your 3 layers.
  • Finish with a sprinkle of cheese and bake for 10 to 12 minutes
  • Sprinkle with leaves and enjoy!
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