Eggplant Parmigiana Recipe : An Italian Delight for Vegetarians

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Eggplant Parmigiana is a classic Italian dish made with layers of eggplant, marinara sauce, and cheese.

Ingredients:

  • 2 large eggplants, sliced into 1/2-inch thick rounds
  • 2 cups all-purpose flour (for coating the eggplant)
  • Olive oil for frying
  • Salt to taste
  • Black pepper to taste

For the Marinara Sauce:

  • 2 cans (14 oz each) crushed tomatoes
  • 4 cloves garlic, minced
  • 1 onion, finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste

For Layering:

  • 1 1/2 cups mozzarella cheese, shredded
  • 1 1/2 cups Parmesan cheese, grated
  • Fresh basil or parsley for garnish

Instructions:

1. Preparing the Eggplant:

  1. Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to remove excess moisture and bitterness. Pat them dry with a paper towel.
  2. Dredge the eggplant slices in flour, ensuring they are evenly coated.
  3. Heat olive oil in a pan over medium-high heat. Fry the eggplant slices until they are golden brown on both sides. Place them on a paper towel to remove excess oil.

2. Making the Marinara Sauce:

  1. Heat olive oil in a saucepan over medium heat. Add minced garlic and chopped onions. Sauté until the onions are translucent.
  2. Add crushed tomatoes, dried oregano, dried basil, salt, and pepper. Simmer for about 20-25 minutes, stirring occasionally, until the sauce thickens.

3. Layering:

  1. Preheat the oven to 375°F (190°C).
  2. In a baking dish, spread a layer of marinara sauce.
  3. Place a layer of fried eggplant slices on top of the sauce.
  4. Sprinkle a generous amount of mozzarella and Parmesan cheese over the eggplant.
  5. Repeat the layers until all the eggplant is used, ending with a layer of cheese on top.

4. Baking:

  1. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.

5. Serving:

  1. Let it cool slightly before serving.
  2. Garnish with fresh basil or parsley.
  3. Serve the Eggplant Parmigiana with your favorite salad and crusty bread.

Tips:

  • Make sure to remove excess moisture from the eggplant to avoid a watery dish.
  • Feel free to adjust the cheese quantities according to your preference.
  • You can substitute all-purpose flour with breadcrumbs or a gluten-free flour for coating the eggplant.

Enjoy this Eggplant Parmigiana, showcasing the rich flavours of perfectly cooked eggplant, marinara sauce, and gooey melted cheese!

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