Wednesday, May 13, 2009

Eggplant Parmigiana Recipe

Italian dishes spring the taste buds in me.Olive garden is my all time favourite Italian restaurant ,not to forget their salads and minestrone soup.The aroma of italian spices in their tomato base is to die for.
For all eggplant lovers like me ,this is a must to try out.

1 Eggplant
1 bottle tomato basil sauce
1 1/2 cup of Italian Bread crumbs
2-3 tbsp of cornflour
2 cups of grated mozzarella cheese

How to make the Eggplant Parmigiana:
1) Peel the eggplant and cut into round pieces of medium thickness (about an inch or half).
2) Arrange neatly on a plate and sprinkle some salt. Leave for 10 minutes so that the eggplant can absorb the salt.
3) Make a thins paste out of cornflour and water and also keep aside some Italian floured breadcrumbs.
4) Take the eggplant ,dip it in the cornflour paste (remove extra paste) , roll it on the breadcrumbs and cover neatly.
5) Heat oil in a flat pan and shallow fry the eggplant until cooked and crisp. Keep the fried eggplant aside.
6) Heat another pan of medium size.keep on low flame and pour 1/4 bottle of Tomato Basil sauce, sprinkle mozzarella cheese for next layer, and carefully place 4 eggplants as the next layer, (or any number depending on size of pan) and sprinkle some oregano. Repeat step 6 to make layers of this dish and be careful that the eggplant does not break.Switch off the stove after the last layer is made.
7)Cook Spaghetti with a pinch of salt and some water for 10 minutes and filter the remaining water using a cauldron.
8) Add a tsp of Olive oil to the cooked spaghetti and add oregano to enhance the flavour.
9) Serve spaghetti with the eggplant.

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