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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Hashmat Hashmi
[email protected]This recipe is a disaster. I followed the instructions exactly and it turned out terrible.
Don Baba
[email protected]I wouldn't recommend this recipe. It was a lot of work and the results were not worth it.
Barbara Guffey
[email protected]I thought this recipe was just okay. I've had better eggplant parmigiana.
Mballo Msuya
[email protected]This dish was a bit too cheesy for my taste.
Ononna Craxzy
[email protected]Overall, this was a good recipe. I would make it again, but I would make a few changes.
Erorr Haker
[email protected]I had some trouble getting the eggplant to brown properly.
Okoro Meshark
[email protected]The eggplant was a bit too oily for my taste, but the sauce was delicious.
Ashely Cipriani
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Oluwatobiloba Adeoye
[email protected]I made this dish for a party and it was a huge success. Everyone loved it!
zayn lover
[email protected]This recipe was easy to follow and the results were fantastic. I highly recommend it.
Joe Gilleland
[email protected]I'm not a huge fan of eggplant, but this recipe changed my mind. It was so flavorful and cheesy.
Darling
[email protected]This dish was a hit! My family loved it.
scott stevens
[email protected]Amazing recipe! The eggplant was cooked to perfection and the sauce was delicious. I will definitely be making this again.