Inside-Out Aubergine Parmigiana

Ingredients for Inside-Out Aubergine Parmigiana

• 2 cuillères à soupe d'huile d'olive

• 1 petit oignon, finement haché

• 1 gousse d'ail, hachée

• 1 (400g) can whole tomatoes in juice

• 120ml d'eau

• 1/2 cuillères à café de sucre

• 3 tablespoons finely chopped basil

• 2 (1-pound) aubergines

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

• 110g plain dry bread crumbs

• 80 g de Parmigiano-Reggiano râpé

• 1/2 cup finely chopped flat-leaf parsley

• 2 garlic cloves, minced, divided

• 6 large eggs, lightly beaten

• 120ml d'eau

• 1/4 teaspoons hot red-pepper flakes

• 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

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.

Préchauffez le four à 232°C avec la grille en position la plus basse.

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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.