Eggplant Parmigiana

Eggplant Parmigiana

Ingredients

• Flour ¼ cup
• Salt ½ tsp
• Brinjal, peeled and sliced 1
• Egg, beaten 1
• Oil ¼ cup
• Parmesan cheese grated ½ cup
• Mozzarella cheese ¾ cup

Ingredients for Tomato sauce

• Onion chopped ½ cup
• Celery chopped ¼ cup
• Garlic clove, minced 1 small
• Oil 2 tbsp
• Tomatoes, chopped ½ kg
• Tomato paste 1/3 cup
• Salt ½ tsp
• Black pepper ¼ tsp
• Parsley 1 tsp
• Dried oregano ½ tsp
• Bay leaf 1

Method

• Mix all ingredients for the tomato sauce and cook till thick. Combine flour and salt. Dip brinjal in egg, then in seasoned flour. Sauté the brinjal slices in hot oil in large pan for 3 minutes on each side. Drain slices well on paper towel. Place 1/2 of eggplant in single layer in a Pyrex dish. Sprinkle with 1/2 of Parmesan cheese, 1/2 tomato sauce and 1/2 mozzarella cheese.. Repeat layers. Bake, uncovered, at 200 degrees C for 15 to 20 minutes or until hot.