Inside-Out Aubergine Parmigiana

Ingredients for Inside-Out Aubergine Parmigiana

• 2 colheres de sopa de azeite de oliva

• 1 small onion, finely chopped

• 1 dente de alho, picado

• 1 (400g) can whole tomatoes in juice

• 120ml water

• 1/2 teaspoons sugar

• 3 tablespoons finely chopped basil

• 2 (1-pound) aubergines

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

• 110g plain dry bread crumbs

• 80g grated Parmigiano-Reggiano

• 1/2 cup finely chopped flat-leaf parsley

• 2 garlic cloves, minced, divided

• 6 large eggs, lightly beaten

• 120ml water

• 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.

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.