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Eggplant Parmigiana
Food is one of the only things that indulges all your senses. The rich colour of saffron, the texture of a cheese cake, the crackle or fresh bread, all of them are simply addictive. I am a food addict and love to explore food beyond the traditional!
Ingredients
- 2
- 2
- 1 & 1/2 Cup
- 2/4 Tbsp (or to taste)
- 1
- 3/4 Cup
- 1/2 Kg
- 1/3 Cup
- 2 Tbsp
- 1 Cup
- 250 Gms
- as per taste
Method of Preparation
- Cut the eggplants into 1/4−inch round and unpeeled. Dug eggplant slices in beaten eggs. Season the breadcrumbs with salt and pepper (as per taste), then dip the eggplant in it. Store it in fridge for 20 minutes.
- Take a large saucepan; pour 2 tbsp of olive oil and sauté halved garlic for 2 minutes. Use slotted spoon to remove the sautéed garlic and add tomato paste, tomatoes, basil and salt and pepper. Cover it with a lid and let it cook for 30 minutes. Meanwhile, preheat your oven to 350ºF.
- Pour the remaining oil on a large skillet and fry the eggplants till it turns brown. Drain the oil on paper napkin or tissue paper. Take another frying pan and add enough amount of tomato sauce on eggplant, parmesan and mozzarella cheese till it appears as a layer on them. Give a finishing touch with mozzarella cheese on top and bake uncovered in the oven for 30 minutes. Your eggplant parmigiana is ready to be served.
Image Source: Themulligans.org
- 25 min
- 1 hr
- 3
- gm
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