Baked eggplant layers with the goodness of olive oil, cheese and herbs, served with crispy garlic bread and rocket salad. Parmigiana is a Southern Italian dish. The Eggplant Parmigiana recipe is its earliest version.
280 gms sliced eggplant peeled, cut lengthwise
Some all purpose flour
Pinch of salt and pepper
1 Tbsp olive oil
1 -2 tsp butter
30 gms grated parmesan cheese
100 gms grated mozzarella cheese
1 cup tomato sauce
2-3 leaves basil leaves
Few sprigs of oregano leaves
Pinch of cracked black pepper
Fresh white breadcrumbs
2-3 cloves garlic
Choose nice firm eggplants with a shiny flesh.
Trim the stem end of the eggplants and peel them.
Slice the eggplant lengthwise into 3 cm slices and put them in a bowl with chilled 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 or cocotte, 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.
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