Eggplant Parma Style
|Eggplant||3 Large (Brinjal)|
|Oil||2 Cup (32 tbs) (For Frying)|
|Tomatoes||1 Kilogram, cooked|
|Onion||1 , chopped|
|Carrot||1 , chopped|
|Cheese||8 Tablespoon, grated|
|Basil||1 Tablespoon, chopped|
|Chilli sauce||1 Teaspoon (Salad Oil Or Olive Oil, 1 Tablespoon)|
|Salad oil/Olive oil||1 Tablespoon|
Liquidise tomatoes and pass through a sieve.
Heat oil in a pan and fry onion.
Saute for 2 minutes.
Add rest of the ingredients.
Cook for 2 to 3 minutes.
Remove from heat and when slightly cool, liquidise and pass through a sieve.
Cut the eggplant lengthwise into 1/4 inch thick slices.
Fry in hot oil until golden brown (or using little oil, fry on griddle or tawa).
Drain on absorbant paper and sprinkle salt and pepper.
Put a layer of fried eggplant into a deep ovenproof dish, cover with some grated cheese, then a layer of tomato sauce and a sprinkling of cheese.
Repeat the layers finishing with a thick layer of cheese.
Bake in a moderate oven (180°C) for 20 minutes.