Saturday, March 28, 2009

Eggless Eggplant Parmesan

Eggplant Parmesan is an Italian dish. Traditionally it is made by dipping eggplant slices in beaten eggs and bread crumbs. The slices are then deep fried and served topped with Italian sauce.
I dip eggplant slices in milk and bread crumbs. Instead of deep frying the slices, I shallow fry them until brown on both sides.

2 Eggplants, peeled and sliced in 1/4 inch thick slices
1-1/2 Cups Parmesan Cheese
1 Cup Mozzarella Cheese, Shredded
About 2 Tablespoons milk
breadcrumbs as needed

For Sauce:
6-7 Tomatoes, Cut into small pieces
2-3 Large Cloves of Garlic, finely chopped
1 Medium Onion, cut into small pieces
2 Tablespoon Olive Oil
Salt to taste
1/4 Teaspoon Freshly Ground Pepper
Crushed Red Pepper, Per your taste
1/2 Teaspoon Italian Herb Seasoning

Arrange a layer of the eggplant slices in a flat plate. Sprinkle salt over the slices. Arrange a second layer of slices, sprinkle salt again. Repeat with remaining slices. Put some weight over the slices (e.g. a pan filled with water) and let keep aside for atleast 30 minutes.

While the eggplant slices are draining, heat the oil in a pan. When hot, add the onion, garlic and crushed red pepper. Stir and cook for until the onion starts turning pink. Now add the tomatoes and salt and cook until the tomatoes are done. Remove from the heat and blend into fine puree with the help of a mixer grinder or a food processor. Transfer to the sauce pan again and add the seasoning. Cook for a few more minutes.

After atleast 30 minutes of draining, remove the weight from the eggplant slices.
Dip each slice in the milk and then in the bread crumbs.

In a shallow pan, heat some olive oil, and shallow fry the eggplant slices on both sides until golden brown.
Pre-heat the oven to 375 degrees. In a deep baking plate, spread a thin layer of the sauce. Now arrange a layer of the cooked eggplant slices. Top with a layer of the sauce. Add a thin layer of Parmesan cheese. Sprinkle some crushed red pepper and Italian seasoning. Repeat the process by adding a layer of the sauce, ending with the eggplant slices on the top most layer. Coat with a layer of mozzarella cheese and again sprinkle some crushed red pepper and Italian seasoning. Cover with aluminum foil and bake for 20-25 minutes or until the cheese is bubbly. Uncover and broil at low for 1-2 minutes. Serve hot.

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1 comment:

Berryblitz said...

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