Aubergine Parmesan with Roasted Red Pepper-Tomato Sauce


Having said that though, this recipe ROCKS and both Heather and Kalyna were speechless, which is a big deal for both of them!  Enjoy…we did!

Ingredients & Prep…

Roasted Red Pepper Tomato Sauce

  1. 1.5 tablespoons olive oil

  2. 1 large yellow onion, coarsely chopped

  3. 6 cloves garlic, coarsely chopped

  4. 1/4 teaspoon red pepper flakes

  5. 1.5 roasted red peppers, peeled, seeded and chopped

  6. 1 (14-ounce) cans plum tomatoes and their juices, crushed with your hands

  7. 1 (14-ounce) can crushed tomatoes

  8. 3 tablespoons freshly chopped flat-leaf parsley

  9. 3 tablespoons freshly chopped basil leaves

  10. 1 tablespoon freshly chopped oregano leaves

  11. Salt and freshly ground black pepper

  12. Honey, to taste


Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft. Add the garlic and red pepper flakes and cook for 1 minute. Add the red peppers and cook for 1 minute.

Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes. Transfer the mixture to a food processor and process until smooth. Return the mixture back to the pot, add the parsley, basil and oregano and season with salt and pepper. Cook for 10 minutes longer and season with honey, if needed.


Aubergine:

  1. 2.5 cups fresh dried breadcrumbs (made from dried day-old bread)

  2. Butter, for greasing the dish

  3. 3 tablespoons finely chopped fresh flat-leaf parsley

  4. 1 tablespoon finely chopped fresh oregano leaves

  5. 1 tablespoon finely chopped fresh thyme leaves

  6. Salt and freshly ground black pepper

  7. 3 large eggs, beaten

  8. 1 tablespoons water

  9. 1 large aubergine cut into 1/2-inch-thick round slices

  10. All-purpose flour, for dredging

  11. Vegetable oil, for frying

  12. Roasted Red Pepper Tomato Sauce

  13. 6 ounces grated mozzarella (not fresh)

  14. 1/4 pound fresh mozzarella, thinly sliced

  15. 6 ounces grated fontina or any other semi soft cheese

  16. 1/2 cup grated Romano

  17. Fresh basil leaves, torn

Preheat the oven to 300 degree F. Evenly spread the bread crumbs on a large baking sheet and place in the oven. Bake for 5 minutes, turn the oven off and let the bread crumbs sit in the oven for 30 minutes or until just dry.

Raise the temperature of the oven up to 400 degrees F or simply fire up the BGE – I will try this on the Egg as soon as my replacement parts arrive from the US&A! Lightly butter the bottom and sides of a 15 by 10 by 2-inch baking dish and set aside.Place the bread crumbs into a large shallow bowl. Add the herbs, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper. In another medium shallow bowl, whisk the eggs and 2 tablespoons of water together.

Season each aubergine slice on both sides with salt and pepper. Dredge each aubergine slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the bread crumb mixture. Shake off any excess breading and transfer the egg plant to a baking sheet. Repeat with the remaining aubergine.

Heat 1/2-inch of oil in 2 large straight-sided saute pans over medium heat until the oil reaches a temperature of 385 degrees F. Working in small batches, fry a few of the aubergine slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining aubergine.

Cover the bottom of the prepared baking dish with some of the tomato sauce and arrange 1/2 of the aubergine over the sauce. Cover the aubergine with some of the sauce, grated mozzarella, fontina, Romano cheese and some of the basil. Repeat to make 3 layers ending with the sauce. Top with the fresh mozzarella and remaining Romano and bake until hot and just beginning to brown, about 30 minutes. Let rest 10 minutes before serving.

Bring and appetite and enjoy it with your loved ones!

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