Inside-Out Aubergine Parmigiana

Ingredients for Inside-Out Aubergine Parmigiana

• 2 ملعقة كبيرة زيت زيتون

• 1 بصلة صغيرة، مفرومة ناعماً

• 1 فص ثوم، مفروم

• 1 (400g) can whole tomatoes in juice

• 120 مل ماء

• 1/2 ملعقة صغيرة سكر

• 3 tablespoons finely chopped basil

• 2 (1-pound) aubergines

• 90ml olive oil, divided, plus additional for drizzling

• 110g plain dry bread crumbs

• 80 جرام من جبن بارميجيانو ريجيانو المبشور

• 1/2 cup finely chopped flat-leaf parsley

• 2 garlic cloves, minced, divided

• 6 large eggs, lightly beaten

• 120 مل ماء

• 1/4 ملعقة صغيرة من رقائق الفلفل الأحمر الحار

• 230g rocket, coarse stems discarded, coarsely chopped

• 1 cup packed basil leaves, coarsely chopped

• 230g cold fresh mozzarella, ends trimmed and remainder cut into 4 (1/2-inch-thick) slices

How to make Inside-Out Aubergine Parmigiana

Heat oil in a heavy medium saucepan over medium heat until it shimmers, then cook onion and garlic, stirring occasionally, until softened, about 6 minutes.

Meanwhile, blend tomatoes with juice in a blender until almost smooth. Add to onion mixture in saucepan with water, sugar, and 1/4 teaspoons salt and simmer, partially covered, stirring occasionally, until slightly thickened, about 10 minutes. Stir in basil and keep warm, covered.

Preheat oven to 232°C with rack in lowest position.

Cut 12 (1/3-inch-thick) rounds from widest portion of aubergines. Brush both sides with 2 tablespoons oil and season with 1/2 teaspoons salt (total). Bake on an oiled baking sheet, turning once, until golden and tender, 20 to 30 minutes. Transfer to a plate and keep warm, covered. Leave oven on.

Stir together bread crumbs, parmesan, parsley, half of garlic, and 1/4 teaspoons each of salt and pepper, then stir in eggs and water.

Heat 45ml oil in a 12-inch heavy skillet over medium heat until it shimmers. Drop 4 rounded 80ml egg mixture into skillet and cook, turning once, until patties are golden brown and puffed, about 5 minutes. Transfer to paper towels to drain.

Add remaining tablespoon oil to skillet and cook remaining garlic with red-pepper flakes, stirring, until garlic is golden, about 30 seconds. Add rocket and basil and stir until just wilted, then stir in 1/8 teaspoons salt.

Arrange 4 egg patties about 3 inches apart on a baking sheet. Top each with 2 tablespoons tomato sauce, 1 slice mozzarella, 1 aubergine slice, 2 more tablespoons tomato sauce, another aubergine slice, rocket mixture, and remaining aubergine. Bake until cheese melts, 5 to 10 minutes. Drizzle with additional oil and serve remaining sauce on the side.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.