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Eggplant Parmigiana

Eggplant Parmigiana

Padmini
A delicious Italian dish made by layering and baking fresh eggplants, tomatoes and cheeses.
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Prep Time 30 minutes
Cook Time 1 hour
Course Starter
Cuisine Italian
Servings 4 People

Equipment

  • Pan for making the sauce
  • Pan for frying the eggplants/Air Fryer
  • Baking dish
  • Knives and Cutting Board
  • Aluminum Foil

Ingredients
  

Preparing the Eggplants

  • 2 Large Eggplants
  • Salt to taste
  • Olive oil for frying
  • ¾ Cup Refined Flour

For the Tomato Sauce

  • 2 tbsp Olive Oil
  • 2 Large Tomatoes; chopped
  • 3-4 Garlic Cloves; finely chopped
  • 1 Large Onion; chopped
  • 500 gm Readymade Tomato Pulp with Basil
  • 1 tsp Italian Herbs
  • Salt; to taste
  • ½ tsp Ground Black Pepper

Additionally

  • 400 gm Mozarella Cheese
  • 50 gm Parmesan Cheese
  • Basil Leaves for garnishing

Instructions
 

Preparing the Eggplants

  • Wash the eggplants and thinly slice them.
  • Rub salt on both sides of each slice and let it rest for at least 15 minutes.
  • After 15 minutes, pat dry the slices to get rid of moisture.
  • Shallow fry/deep fry or air-fry the slices and keep them aside.

Preparing the Tomato Sauce

  • Heat oil in a pan and add chopped garlic. Fry on medium heat until it changes its colour to golden brown.
  • Add chopped onions and fry them till they turn translucent.
  • Add chopped tomatoes and salt. Lower the heat. Cover and cook on medium heat for about 6-7 minutes.
  • Add readymade tomato paste, Italian herbs and ground black pepper.
  • Cover with a lid and cook on medium heat for another 10 minutes.
  • Turn off the heat and keep this aside.

Preparing the Cheeses

  • Chop both the cheeses roughly and keep them aside.

Assembling and Baking

  • Preheat the oven to 200 degrees C for 10 minutes. While the oven heats, assemble the dish.
  • Put a layer of tomato sauce as the first layer.
  • Cover it with a layer of fried eggplant slices.
  • Top it with mozzarella and parmesan cheese.
  • Then add another layer of tomato sauce, followed by eggplant slices, followed by cheese.
  • Continue this way. The top layer should be that of tomato sauce and cheese.
  • Cover the baking dish with aluminium foil and bake at 200 deg C for 20 minutes.
  • Then, remove the foil and bake it for another 20 minutes at the same temperature.
  • Then, remove it from the oven and let it cool a bit on the kitchen counter (for at least 15 minutes).
  • Now, Eggplant Parmigiana is ready to be served.
Keyword Eggplant Parmigiana