Eggplant Parmigiana
Eggplant parmesan is a delicious Italian baked dish of eggplant with tomato-herb sauce and cheese.
Servings: 2
Ingredients
- 1 medium sized eggplant (aubergine or brinjal or bhartha baingan)
- 1 teaspoon chopped fresh basil or ½ teaspoon dried basil
- ½ teaspoon dry oregano
- 1 small to medium onion, finely chopped
- 2 large tomatoes, finely chopped - about 2 cups of finely chopped tomatoes
- 2-3 garlic cloves - finely chopped
- 4 tablespoon vegetable oil for frying the eggplants
- 1 tablespoon olive oil for the sauce
- 1 teaspoon white or red wine (optional)
- 40 to 50 grams cheese, mozarella or cheddar
- salt as required
- black pepper as required
Instructions
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.