Aubergine Parmigiana Jamie 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.

JAMIE OLIVER'S EGGPLANT PARMESAN

Steps:

• Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.
• Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and sauté another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low, and simmer 15 to 20 minutes.
• Add vinegar, basil and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, spoon a small amount of tomato sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. In a small bowl, combine bread crumbs and oregano, if using, with just enough olive oil to moisten. Sprinkle on top. If desired, recipe can be made to this point and refrigerated. Bring to room temperature before baking.
• Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.

AUBERGINE PARMIGIANA WITH CRISPY BREADCRUMBS

Steps:

• Preheat the grill to full whack and place a large tray on a shelf close to the heat.
• Trim the courgettes and aubergine, slice lengthways into ½ cm pieces, then place in a bowl. Sprinkle generously with sea salt and toss, then put aside.
• Pick the basil leaves, set aside and finely chop the stalks. Peel and finely chop the garlic.
• Heat ½ tablespoon of olive oil in a medium saucepan over a medium heat, add the garlic and basil stalks, then fry gently for 2 minutes before adding half the tomatoes (save the rest of another day) and the same volume of water. Cook for 10 minutes, or until it reaches a saucy consistency.
• Meanwhile, rinse the courgette and aubergine, then pat dry with kitchen roll. Tip back into a bowl and toss with 1 ½ tablespoons of olive oil, and a good pinch of seasoning.
• Spread the courgette and aubergine on the hot tray and slide under the heat (you may need to do this in batches, as you want the veg in one layer).
• Grill for 5 minutes, or until browned, then flip the veg grill for a further 5 minutes. Keep an eye on the veg as it grills, then tip into a bowl.
• Taste and season the sauce, then pour over the vegetables. Tear over the basil leaves and mix.
• Spread evenly on the tray and tear over the mozzarella. Sprinkle with breadcrumbs and grate over the Parmesan, then slide back under the grill. Grill until the cheese has melted.
• Meanwhile, squeeze half the lemon juice into a bowl, add 1 tablespoon of extra virgin olive oil and pinch of seasoning. Mix well, then toss through the rocket. When the parmigiana is bubbling and delicious, divide between plates and serve with the rocket.

AUBERGINE PARMESAN MILANESE

Steps:

• Preheat the oven to 180°C/350°F/gas 4.
• Cut the skin off either side of the aubergine, then cut yourself four 1cm-thick slices lengthways (saving any offcuts for another day). Sprinkle the slices with sea salt, and spend a couple of minutes gently bashing and tenderizing them with a meat mallet or rolling pin. Take a piece of kitchen paper and dab off the liquid from both sides of the aubergine.
• Beat the eggs in a shallow bowl. Blitz the focaccia into fine crumbs in a food processor and pour on to a plate. Dip the aubergine slices in the egg, let any excess drip off, then dip each side in the crumbs.
• Fry in a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil for 6 minutes, or until golden, turning halfway. Transfer to an oiled baking tray, finely grate over most of the Parmesan and pop into the oven.
• Cook the spaghetti in a pan of boiling salted water according to the packet instructions.
• Wipe out the frying pan, returning it to a medium-high heat with ½ a tablespoon of oil. Peel, finely slice and add the garlic. Fry until lightly golden, pour in the tomatoes, then swirl a splash of water around the tomato tin and into the pan.
• Pick the baby basil leaves and put aside, tear the rest into the sauce, season to perfection, then leave to simmer on a low heat.
• Once cooked, use tongs to drag the spaghetti straight into the sauce, letting a little starchy cooking water go with it. Toss together, then divide between plates. Sit the aubergine on top, grate over the remaining Parmesan and finish with the baby basil leaves.