Eggplant parmesan is a delicious Italian baked dish of eggplant with tomato-herb sauce and cheese.
Main Course, Side Dish
medium sized eggplant
(aubergine or brinjal or bhartha baingan)
chopped fresh basil
or ½ teaspoon dried basil
small to medium onion,
finely chopped - about 2 cups of finely chopped tomatoes
- finely chopped
for frying the eggplants
olive oil for the sauce
white or red wine
40 to 50
mozarella or cheddar
salt as required
black pepper as required
pan frying the eggplant
Rinse and slice the eggplant (baingan) lengthwise in 3 to 4 mm width slices.
Spread some salt all over them. Mix the salt and keep them for 15-20 minutes.
Then rinse them in water and dry them completely.
Heat 4 tbsp oil in a pan. Fry the eggplant slices in batches till golden.
Drain on paper towels so that the excess of oil is absorbed.
making sauce for eggplant parmesan
The oil in the pan would almost be over. In the same pan, add 1 tbsp olive oil
Add the finely chopped onion and garlic. Saute till the onions are translucent.
Then add the tomatoes and saute till the tomatoes soften and become pulpy.
Add the wine, salt, pepper and saute for a minute.
Then add the oregano and basil and saute for a minute.
baking eggplant parmesan
Brush the pan with olive oil. first make a layer of half of the tomato-herb sauce.
Then arrange 3 to 4 slices of the fried aubergines. grate some cheese on top.
Layer with the remaining of the tomato sauce.
Place the last slices of the aubergines.
Grate cheese on the top to almost cover the whole pan.
In a preheated oven bake the eggplant parmesan for 8-10 minutes at 200 degrees c till the cheese melts.
Serve eggplant parmesan hot or warm.
full recipe -