Eggplant Parmigiana - a Step by Step Recipe

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There are some recipes which make your mouth water just by the very mention and some which are considered as "comfort food" which pep you up on a not-so-good day. For me, Olive Garden's "Eggplant Parmagiana" fall into both the categories. This classic Italian-American dish is a lovely way to serve eggplant. The very combination of fried eggplant with tomata sauce, pasta, cheese and basil on the top is too good to resist. It is a scrumptious vegetable dish, perfect for any parties or potlucks.

Instead of baking in a casserole dish, I chose to assemble the fried eggplant individually on a bed of pasta & tomato sauce. Since its just two of us eating dinner most of the times, this works as I don't need to worry about left overs.

But, for a bigger group, to make things simple - in a shallow baking dish, arrange fried eggplant slices with cheese, pasta and tomato sauce as layers to form a stack and bake until cheese bubbles. Top with shredded basil leaves. Yum!

{Recipe} Eggplant Parmigiana

Ingredients:

1 large eggplant, cut into round slices
1 tsp salt
1 egg
2 tsp olive oil
1 cup bread crumbs
1/2 cup grated (mozzarella + parmesan) cheese
1/2 cup all purpose flour
2 tbsp butter
1 fistful of spaghetti, cooked for about 8 minutes until al dente
1/2 cup tomato sauce (home made or store bought)
few basil leaves

Preparation:

1. Place the eggplant slices in a colander and sprinkle salt all over them. Place it on a bowl so that the extra water oozes out. Let them stand for 10 mins, rinse and pat dry.

2. In a bowl, beat an egg with olive oil.

3. In an another bowl, mix grated cheese with bread crumbs.

4. Place flour in a flat plate. Dip each slice in flour first and gently toss to remove any excess.

5. Then dip in egg + olive oil mixture. Allow excess to drip off again.

5. Finally roll in cheese + bread crumbs mixture. Coat both sides.

6. Place them on a wire wrack and allow it to dry for 30 minutes, atleast.

7. Heat butter in a pan and saute the eggplant slices until golden brown. Place on paper towels to drain excess oil. Repeat the same with all other eggplant slices.

8. Preheat oven to 190 C or 375 F. In a oven proof plate, arrange eggplant slices topped with cheese and basil on a bed of cooked pasta. Drizzle tomato sauce all over. Bake for few minutes until cheese melts. Serve.

I am sending this recipe to September edition of Monthly Mingle which is all about celebrating Americana food. :-)

until next time,

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