Eggplant Parmesan

After Indian cuisine,Italian food is our next favourite.Initially we used to go out to dine,whenever we felt like having Italian.Then I started buying readymade marinara sauce and pastas and made them at home during the week. Gradually, after watching Food network,I realised that  making Italian dishes wasn’t that difficult and started making a few things at home.I started off with spaghetti and meatballs,as its my hubby’s favourite.It turned out quite well.So I became more adventurous and wanted to make a great vegetarian dish and I zeroed in on Eggplant parmesan.I had tasted it from a friends plate when we had gone to dinner together and quite liked it.We dont like eggplants that much,so I thought this would be a good way to include it in our diet.The dish turned out great and I make this dish quite often nowadays.

Ingredients:

2 eggplants sliced into circles
1 egg
1 tbsp water
1 cup flour
1 cup Italian style breadcrumbs
1/4 cup grated parmesan cheese
Salt to taste
Pepper to taste
Oil for frying

For the sauce:

Ingredients:

1 can of tomato sauce/tomato puree
1 tsp oregano
1 tsp basil
1 onion chopped finely
5 cloves of garlic,finely chopped
2 tbsp parsely finely chopped
2 tbsp extra virgin olive oil
Pasta of your choice boiled in water with a little salt and olive oil.

Method:

Cut the eggplant into circles and apply salt and keep aside for about half an hour

Take a paper towel and dab the eggplant circles as it tends to sweat out with the addition of salt.

Take 3 seperate bowls

In the first bowl,add the flour and some salt and pepper.Mix well

In the second bowl,beat the egg with a tbsp of water

In the 3rd bowl,add the Italian style breadcrumbs and the parmesan cheese.Mix together.

Heat oil in a frying pan.Dip each slice of eggplant,first in the flour,then the egg and finally in the breadcrumbs.

Shallow fry on each side till both sides are golden brown.

Drain on a paper towel.

For the sauce:

Heat oil in a vessel.Add in the chopped onions.When they become transluscent,add in the chopped garlic.

After 10 seconds,add the tomato sauce and stir for a couple of minutes.

Add in the oregano and basil and bring to a boil.

Add in the chopped parsely.

Drain the boiled pasta and add it to the sauce.Let it simmer for about 2 minutes and then remove from flame.

While serving place a couple of fried eggplant slices on a plate and spoon the tomato-pasta mixture over the slices.Serve hot.

PS: I am sending this to Pooja for the “Brinjal Event“.