EGGPLANT PARMIGIANA
This recipe comes form The Canberra Times Sunday Magazine and LeggyPeggy says it is 'divine'. It's very easy and yummy. I didn't have any fresh herbs when I made the sauce, so used dried ones. I just shook them into the sauce until I thought that it smelled nice and looked like a nice consistency. Not very scientific, I know. Although it is very yummy as is, next time I make it I intend to grill, rather than fry, the eggplant just so's I don't ingest quite so much olive oil. The introduction to the recipe mentions eggplant's propensity to absorb all available oil and although I squeezed the slices between paper towel to remove some of the oil, there still seemed to be a fair bit. And I used parmesan cheese rather than the grana padano. I think grilling the eggplant will give it a slightly different, but still very yummy, flavour. And I didn't peel the eggplant. I like my food to be visually pleasing as well as yummy and I think the glossy, dark skin is very nice to look at. Happy eating!
Provided by Russian Black
Categories < 4 Hours
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Sprinkle the eggplant slices lightly with the salt and let the juices disgorge for about half-an-hour. Pat the slices dry. Dust lightly with seasoned plain flour and then brown in olive oil in a non-stick frypan. You will need to do this in batches.
- For the tomato sauce:.
- Heat 2 tbsp olive oil in a medium saucepan. Add a finely chopped onion and saute until the onion is transparent. Add 2 finely chopped cloves garlic and saute for a minute. Add 1 400g can Italian diced tomatoes, 2 tbsp fresh thyme, chopped and 1 tbsp parsley, chopped. Grind in black pepper, add half a teaspoon of salt and a pinch of sugar. Simmer for 10 minutes, covered.
- To assemble:.
- Preheat oven to 180°C Lightly grease a baking dish with olive oil. Place a layer of eggplant over the bottom. Top with some tomato sauce and then dot with mozzarella slices. Continue layering until all the eggplant is used up. The last layer should be tomato sauce and mozzarella. Sprinkle with the grated grana padano or parmesan. Drizzle the top lightly with olive oil and bake for about 25 minutes.
Nutrition Facts : Calories 166.8, Fat 7.5, SaturatedFat 1.1, Sodium 515, Carbohydrate 25.6, Fiber 11.3, Sugar 11.4, Protein 4
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Nonkululeko Gumede
[email protected]I've made this recipe several times and it's always a crowd-pleaser. I highly recommend it!
French Doggo
[email protected]This recipe is a great way to get kids to eat eggplant. My kids loved it!
Toetu Sevia
[email protected]This recipe was a bit too spicy for my taste. I would recommend using less red pepper flakes.
Jabed Tonny
[email protected]I'm not sure what I did wrong, but my eggplant parmesan turned out really bland. I think I might have used the wrong kind of eggplant.
Samuel Speirs
[email protected]This recipe is a bit expensive to make, but it's worth it for a special occasion.
anita adanne
[email protected]I'm not a big fan of eggplant, but I loved this recipe. The eggplant was cooked perfectly and the sauce was delicious.
Onyeka Obi
[email protected]This recipe is a great way to use up leftover eggplant. I always have eggplant parmesan on hand in my freezer.
mohammad nadeem kumar
[email protected]I made this recipe for a party and it was a huge success. Everyone loved it!
Labia Tiktoker
[email protected]This recipe is a bit time-consuming, but it's worth it. The eggplant parmesan is delicious!
Abigail Nzurum
[email protected]The eggplant was a bit too oily for my liking. I would recommend using less oil when frying the eggplant.
Tahal Maher
[email protected]This recipe was a bit too salty for my taste. I would recommend using less salt in the sauce.
Elzie Buckley
[email protected]I love this recipe! The eggplant is crispy and the sauce is flavorful. I always get compliments when I make this dish.
Lokman Boss
[email protected]This was my first time making eggplant parmesan and it was easier than I thought. The recipe was easy to follow and the dish turned out great.
rakibuzzaman emon
[email protected]I've made this recipe several times and it always turns out great. The eggplant is always tender and the sauce is flavorful.
Mehmood Khan
[email protected]This eggplant parmesan recipe was a hit! The eggplant was cooked perfectly and the sauce was delicious. I will definitely be making this again.