Eggplant Parmigiana

If you are an eggplant lover, go for it. But i can even say if you are not an eggplant lover still go for it, because i was not. This one is a wonderful classic Italian dish. I made it long time before and don't remember how i came across with this one. And this dish made me in love with eggplants and should say this is a must try dish.  

Eggplant Parmigiana

Preparation time : 30 minutes

Eggplant / Brinjal - 1 Medium size

All Purpose Flour - 1 cup

Baking powder - 1/2 tsp

salt - a pinch

Egg - 1

Pepper - 1/4 tsp

Parmesan cheese

Basil

Marinara Sauce

Mozzarella cheese

Method:-

1. In a bowl mix together AP Flour(Maida), Baking Powder and salt. Keep aside

2. In another bowl, crack the egg, mix it will salt, pepper and Parmesan. Keep aside.

3. Cut eggplant/brinjal to long pieces. 

4. Dip the brinjal pieces in flour mix, then in egg mix and deep fry. Keep aside.

5. Now take one piece of fried brinjal, layer on it marinara sauce and mozzarella cheese. Keep another brinjal on it. Do the same for remaining pieces. (You can even bake without keeping the second brinjal on top)

6. Bake for 7 minutes at 200 degree Celsius.

Marinara sauce can be store bought or home made

Homemade Marinara sauce

Preparation time : 10 to 15 minutes

Ingredients

Onion - 1 medium

Garlic - 2 cloves

Carrot - 1/4 th of a carrot

Tomatoes - if big 1 1/2, if medium 2

olive oil

salt

Method:-

In a pan, add olive oil, saute sliced onion, chopped garlic and bites of carrot.

Saute till carrots are soft.

Add peeled and cubed tomatoes.

Cook in low flame, till tomatoes are fluffy and cooked well. Off the flame.

Once cooled blend in a mixer.

Note :-

To reduce the bitterness of eggplant, Once you have sliced your eggplant, lay the slices on a paper towels and sprinkle with salt and let the eggplant sit to sweat out any bitterness, then pat dry