Inside-Out Aubergine Parmigiana

Ingredients for Inside-Out Aubergine Parmigiana

• 2 cucchiai di olio d'oliva

• 1 piccola cipolla, tritata finemente

• 1 spicchio d'aglio, tritato

• 1 (400g) can whole tomatoes in juice

• 120ml di acqua

• 1/2 cucchiaini di zucchero

• 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 tazza di prezzemolo a foglia piatta tritato finemente

• 2 garlic cloves, minced, divided

• 6 large eggs, lightly beaten

• 120ml di acqua

• 1/4 cucchiaini di fiocchi di peperoncino rosso piccante

• 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.

Avvertenza

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