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Eggplant Parmigiana

Baked eggplant layers with the goodness of olive oil, cheese and herbs, served with crispy garlic bread and rocket salad. Parmigiana is a Southern Italian dish. The Eggplant Parmigiana recipe is its earliest version.

Eggplant Parmigiana Eggplant Parmigiana

Chef's Name

: Vicky Ratnani

Recipe Servings

: 6

Recipe Cook Time

: 45 Minutes

Recipe Rating

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  • 280 gms sliced eggplant peeled, cut lengthwise  


    Pinch of salt and pepper  

    1 Tbsp olive oil   

    1 -2 tsp butter   

    30 gms grated parmesan cheese   

    100 gms grated mozzarella cheese   

    1 cup tomato sauce  

    2-3 leaves basil leaves   

    Few sprigs of oregano leaves   

    Pinch of cracked black pepper  

    Fresh white breadcrumbs    

    2-3 cloves garlic  


Choose nice firm eggplants with a shiny flesh.
Trim the stem end of the eggplants and peel them.

Slice the eggplant lengthwise into 3 cm slices and put them in a bowl with chilled salted water for 30 minutes.

Drain the eggplants and squeeze off excess moisture and pat dry.

Dredge the slices of eggplant in seasoned flour.

Pat fry them in a little olive oil and butter.

Drain the excess oil.

Grate the parmesan and mozzarella cheese in a greased baking dish or cocotte, spoon a little tomato sauce at the bottom, lay the eggplant slices side by side.

Sprinkle the grated cheeses, pinch of basil, oregano and cracked black pepper over the eggplant slices.

Repeat this over 3 layers.

Sprinkle the breadcrumbs, cheese, herbs and the butter.

Bake for 15 minutes at 180°c

Serve Eggplant Parmigiana with crispy garlic bread and rocket salad.





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