Once my friend's family came for dinner and I was thinking about some nice vegetarian dish, many were running in my mind and finally I ended up with EGGPLANT PARMESAN. That was the first time I made this dish and GUESS WAT?....It hit the spot....It tasted amazing...Every one enjoyed it. From that time it became one of the party time food.
I dredge the eggplant slices in Italian style bread crumbs and then pan fry it until cooked. In the meanwhile I simmer the marinara sauce until it becomes thick as a paste. Then I slather the thickened sauce over each fried eggplant and top it with mozzarella cheese and Parmesan cheese and bake it until the cheeses melts.
So this is my way of cooking eggplant Parmesan. This is my contribution to JFI for Eggplant. Sangeeta from Ghar Ka Khana
is the host for this months event.....All the best Sangeeta!...
Large Eggplant - 1
Italian style bread crumbs - 1/2 cup
Red pepper flakes - 1 teaspoon
Onion - 1
Garlic pods - 3
Salt and Pepper
Marinara sauce - 2 cups(Recipe follows)
Shredded mozzarella cheese - 1/4 cup
Parmesan cheese - 1/4 cup
Extra virgin Olive Oil
1. Slice the eggplant horizontally or vertically. (This time I did length wise).
2. Mix the bread crumbs and red pepper flakes together.
3. Season the eggplant with salt and pepper on both the sides and dredge them in the bread crumb mixture.
4. Drizzle oil on a frying pan add the eggplant and roast it until golden brown or well cooked.
5. Remove it to a sheet pan.
6. In the mean while heat oil in a sauce pan and add garlic and onion and saute it for 2 mins and then add the marinara sauce and simmer it until the sauce becomes thick paste.
7. Now slather the sauce on the roasted eggplant and top them with the mozzarella and Parmesan cheese.
8. Now preheat the oven to 350 and bake the prepared eggplant for 15 mins or until the cheese is melt.
9. I serve them with garlic flavored roasted vegetables.
Extra-virgin olive oil - 1/2 cup
Onions finely chopped - 2 small
Garlic cloves, finely chopped - 4
Celery, finely chopped - 2 stalks
Carrots, peeled and finely chopped - 2
Salt - 1/2 teaspoon
Pepper powder - 1 teaspoon
Crushed can tomatoes – 2 (32 ounce)
Dried bay leaves – 2
1. In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes.
2. Add the celery, carrots, and 1/2 teaspoon of salt and 1 teaspoon of pepper. Saute until all the vegetables are soft, about 10 minutes.
3. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
4. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)