Hi
this is my entry for COFFE'S MONTHLY BLOG PATROLLING
Eggplant parmesan or melanzane alla parmagiana is a common Italian dish which originated in Naples. It typically includes sliced eggplant, marinara sauce, mozzarella cheese, and parmesan cheese, layered repeatedly, which are then baked. It is sometimes served on or with spaghetti. Some variations leave out the mozzarella, although this is rare.
This is from Rachel's coconut&lime.blogspot.com.U can see the original recipe HERE.
I made it in a simple way.I haven't used too much of cheese because it will increase our fat..as me and my hubby have more than enough of it....:-))
servings.....2
preparation time..............15 min.
cook time.........................20 min
INGREDIENTS:
Eggplant................1/2
Mozzarella cheese........1/4th cup
Parmesan cheese..........1/2 cup
Minced garlic..................2 tbsp
Pepper powder...............1/2 tsp
Basil chopped..................1 tsp
Pasta sauce.........................1 cup
METHOD:
- Cut the eggplant crosswise into rounds 1/4th inch thick.
- Sprinkle each side lightly with salt.Place them in a colander.
- Keep aside them for 2 hours.After that keep them on a paper towel so that the extra water will soak out..
- Preheat the oven at 400F.
- Heat a tava.Spread with 1 tbsp oil .Fry the eggplant pieces until both sides turn golden brown.
- In a baking pan first make a layer of eggplant pieces .Pour some pasta sauce on that.Sprinkle with minced garlic and basil.
- Top with mozzarella and parmesan cheese layers.
- Continue again layering eggplant pieces..and all the other ingredients just in the previous step ending with a layer of eggplant piece smeared with sauce and parmesan cheese.
- Bake for 20-25 min.
- Serve with pasta..or any other dish u like. to......
