Eggplant Parmigiana
Baked cheesy eggplant layers with the goodness of olive oil, cheese and herbs. The Eggplant Parmigiana recipe is its earliest version. It taste best when served with crispy garlic bread and salad.
Yield: 6 servings
Materials
- 280 Gram Eggplant peeled, sliced
- All purpose flour
- A pinch of Salt and pepper as per taste
- 1 Tbsp Olive oil
- 1-2 tsp Butter
- 30 Gram Parmesan cheese grated
- 100 Gram Mozzarella cheese grated
- 1 Cup Tomato sauce
- 2-3 Basil leaves
- Few sprigs Oregano leaves
- A pinch of Black pepper cracked
- Fresh white breadcrumbs
- 2-3 Garlic cloves
Instructions
- Trim the stem end of the eggplants and peel them.
- Slice the eggplant lengthwise into approximately 3 cm slices and put them in a bowl with cold salted water for 30 minutes.
- Drain the eggplants and squeeze off excess moisture and pat dry.
- Dredge the slices of eggplant in seasoned flour.
- Pat fry them in a little olive oil and butter. Drain the excess oil.
- Grate the parmesan and mozzarella cheese in a greased baking dish, spoon a little tomato sauce at the bottom, lay the eggplant slices side by side.
- Sprinkle the grated cheeses, pinch of basil, oregano and cracked black pepper over the eggplant slices.
- Repeat this over 3 layers. Sprinkle the breadcrumbs, cheese, herbs and the butter.
- Bake for 15 minutes at 180°c
- Serve Eggplant Parmigiana with crispy garlic bread and rocket salad.
