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Italian Eggplant Parmigiana

Italian Eggplant Parmigiana

Ravi Chandran
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Course Main Dish
Cuisine Italian
Servings 0
Diet Vegetarian

Ingredients
  

  • 4 nos Eggplant / கத்தரிக்காய் - sliced lengthwise
  • 2 tsp Basil leaves, Fresh - chopped
  • ½ tsp Oregano
  • 1 nos Onion / வெங்காயம் - finely chopped
  • 2 cup Tomato / தக்காளி - finely chopped
  • 3 pod Garlic / பூண்டு - finely chopped
  • 4 tbsp Vegetable Oil
  • 1 tbsp Olive oil / ஆலிவ் எண்ணெய்
  • 1 tsp Red Wine - optional
  • 50 gm Mozzarella Cheese - grated
  • 1 tsp Black Pepper / மிளகு
  • 1 tsp Salt / உப்பு - adjust to your taste

Instructions
 

  • Spread salt over eggplant, mix well and rest it for 15~20min
  • Rinse in water and dry them completely
  • Heat vegetable oil in a pan
  • Fry eggplant slices in batches till golden
  • Drain the excess of oil using a kitchen tissue
  • Add olive oil
  • Add onion, garlic sauté till translucent
  • Add tomatoes and sauté till they are soft
  • Add wine (optional), salt, pepper sauté for a min
  • Add oregano, basil sauté for a min
  • Brush a pan with olive oil
  • Make a layer of half of the tomato sauce
  • Arrange few slices of fried eggplant
  • Sprinkle some cheese on top
  • Repeat this layering until all ingredients are layered
  • Pre-heat oven to 200°C
  • Bake the eggplant parmigiana for 10min until cheese melts

Notes

Serve hot
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