Eggplant parmesan

Eggplant (vankaya/baigan) is a popular vegetable in many different cuisines. Eggplant parmesan is a very popular Italian-American favourite. Tomato sauce used in this recipe is the same as we use for pizza. So, when the tomatoes were in season, we used to make plenty of sauce and freeze it, so that eggplant parmesan can be prepared within short notice also

While selecting eggplant for this recipe, you must look for those that are heavy for their size, tender and are smooth and shiny to look at.

Large eggplant cut into discs.

After the slices are pan fried.

 

 

After the first layers of eggplant, tomato sauce and grated cheese.

After placing the second eggplant layer.

Ingredients:

•      4 to 5 tsp oil
•      1 large eggplant
•      salt to taste
•      ground black pepper to taste
•      2 tsp chili flakes
•      2 cups tomato sauce
•      2 cups grated cheese
•      2 tsp oregano
•      a few leaves of basil

Directions:

1.      Slice the eggplant into 1/2 inch thick discs.
2.      Spread or spray some oil on a heated flat skillet.
3.      Place the eggplant slices on the hot skillet.
4.      Cook for a minute or two and flip them.
5.      Sprinkle a little salt and pepper.
6.      Cook till the eggplant slices are nearly half cooked.
7.      Sprinkle a little salt and pepper.
8.      Preheat the oven to 180 degrees C (350 degrees F)
9.      In a 9 by 13 inch baking dish spray a little oil.
10.      Arrange half of the eggplant slices at the bottom of the baking dish.
11.      Pour on the slices and spread uniformly half of the sauce.
12.      Sprinkle the grated cheese.
13.      Sprinkle a little bit of oregano and chili flakes.
14.      Repeat another layer of eggplant slices, tomato sauce and cheese.
15.      Sprinkle oregano and fresh basil (if available).
16.      Bake at 180 degrees C for about 20 minutes . (350 degrees F)
17.     The eggplant is ready when the cheese is getting golden brown.

It is served along with garlic bread or toasted bread or even naan