Melt-in-your-Mouth Vegetarian Eggplant Parmesan with Fresh Herb Tomato Sauce
This vegetarian twist on the classic Italian dish is a symphony of textures and flavours. Golden-fried aubergines layered with a vibrant herb-infused tomato sauce and gooey mozzarella, all topped with a sprinkle of Parmesan, make for an irresistible and satisfying meal.
| Course | Cuisine | Servings | Prep Time | Cook Time | Calories |
|---|---|---|---|---|---|
| Main Course | Italian (adapted) | 4 | 30 minutes | 45 minutes | 450 per serving |
Ingredients:
For the Fresh Herb Tomato Sauce:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
For the Eggplant:
- 2 medium eggplants, thinly sliced (about 1/4 inch)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 cup breadcrumbs
- Olive oil, for frying
- Salt and freshly ground black pepper to taste
For Assembly:
- 8 ounces mozzarella cheese, thinly sliced
- 1/4 cup grated Parmesan cheese
Method:
- Make the Tomato Sauce: In a medium saucepan, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for an additional minute, until fragrant.
- Stir in crushed tomatoes, basil, oregano, thyme, and red pepper flakes (if using). Season with salt and pepper. Bring to a simmer, then reduce heat and cook for 20 minutes, stirring occasionally. Remove from heat and stir in fresh basil.
- Prepare the Eggplant: Preheat oven to 200°C (400°F). Line a baking sheet with paper towels. Place flour, eggs, and breadcrumbs in separate shallow bowls. Season eggplant slices with salt and pepper. Dredge each slice in flour, then dip in egg, and finally coat in breadcrumbs.
- Heat enough oil in a large skillet to shallow fry over medium heat. Fry eggplant slices in batches until golden brown and cooked through, about 2-3 minutes per side. Drain on paper towels.
- Assemble the Parmigiana: Spread a thin layer of tomato sauce in the bottom of a baking dish. Top with a layer of eggplant slices. Repeat layers of sauce and eggplant, ending with a layer of sauce. Top with mozzarella cheese and sprinkle with Parmesan cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly. Let cool slightly before serving.
Special Notes:
This vegetarian Eggplant Parmesan is truly a crowd-pleaser, even for those who aren’t fans of aubergines. The fresh herbs in the tomato sauce add a vibrant depth of flavour, and the crispy breadcrumbs contrast beautifully with the soft, melt-in-your-mouth cheese. I loved how easy it was to customize with different types of cheese and herbs, making it a dish I could enjoy again and again.
Tips:
- Use the freshest eggplants you can find for the best results.
- Don’t overcrowd the pan when frying the eggplant slices, as this will make them greasy.
- If you prefer a thicker sauce, simmer it for longer.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy this delicious and satisfying vegetarian twist on a classic Italian dish!
Use Organic Ingredients and savour the true flavours of Indian Cuisine. Ingredients sourced from www.Praakritik.com Use referral code "AROMAS" to avail discounts
