Aubergine Parmigiana

Aubergine Parmigiana

Dish Name : Aubergine Parmigiana

Parmigiana is an Italian dish made with a shallow or deep-fried sliced eggplant filling, layered with cheese and tomato sauce, then baked.

Ingredients for 10 portions

Qty Unit Description
0.75 Kg Large aubergine
0.2 Kg Tomato dice
0.05 Kg Basil leaf
0.4 Kg Mozzarella cheese
0.015 Kg Salt
0.25 Litre Tomato pelati
0.05 Kg Flour
0.5 Kg Refined oil
0.05 Kg Parmesan cheese
0.05 Kg Cherry tomato
0.03 Litre Basil oil

Method:

  • Peel the aubergine and slice it 1.5 cm thick, dust in flour and deep fry.
  • Take a square mould and put fried aubergine layer in the bottom.
  • Now put diced blanched tomato, chopped basil and then mozzarella, repeat the process for 2 times.
  • Keep the mould in the walk-in so that it may set.
  • Put the mould in the oven for 6-8 min,demould put grated parmesan on top and gratinate under the salamander.
  • Serve it hot with pelati sauce and cherry tomato and basil oil.
  • Give the garnish of fried dice aubergine and basil leaf.