Eggplant Parmesan

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Published under: Brinjal

Brinjals – 4 to 5, medium
Maida Flour – 1/2 cup
Oil for frying
Cheese – 2 cups
Breadcrumbs – 1 cup, fine
Butter – 3 to 4 tblsp
Mixed Herbs – 2 tsp, dried

For the Sauce:
Tomatoes – 1/2 kg
Celery Stalk – One 2 inch piece (optional)
Garlic – 3 cloves
Carrot – 1, large
Onion – 1, large
Sugar – 1 tsp
Chilli Powder – 1 tsp
Flour – 1 tblsp
Olive Oil – 2 tblsp
Pepper – 1 tsp
Salt to taste

1. Cut the brinjals into fairly thick slices.
2. Coat with maida flour and shallow fry in very hot oil till soft and set aside.
3. Chop onions, celery, garlic, tomatoes and carrots.
4. Add enough water and pressure cook.
5. When cool, puree the vegetables, strain, discard peel and seeds.
6. To the strained puree, add herbs, some water and simmer for 3 to 5 minutes.
7. Remove, cool and add half the cheese and mix.
8. Grease a large grease-proof casserole dish thorougly.
9. Pour some of the sauce covering the entire bottom of the dish.
10. On this arrange the fried brinjal slices.
11. Sprinkle some of the remaining cheese and a little bit of butter.
12. Pour a second layer of sauce. Repeat process by topping with cheese.
13. Sprinkle breadcrumbs on cheese layer, dot with butter and bake at 190C for 1/2 hour or till browned.
14. Serve hot with some salad.

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