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Eggplant Parma Style

Veggie.Lover's picture
Ingredients
  Eggplant 3 Large (Brinjal)
  Oil 2 Cup (32 tbs) (For Frying)
  Tomato sauce  
  Tomatoes 1 Kilogram, cooked
  Onion 1 , chopped
  Carrot 1 , chopped
  Celery stick 1
  Cheese 8 Tablespoon, grated
  Sugar 1 Tablespoon
  Basil 1 Tablespoon, chopped
  Chilli sauce 1 Teaspoon (Salad Oil Or Olive Oil, 1 Tablespoon)
  Salt To Taste
  Pepper To Taste
  Salad oil/Olive oil 1 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Eggplant

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