eggplant parmesan

Eggplant parmesan


Servers for 4 ,cooking time 45 to 1 hour .

I love egg plant parmesan ,but I avoid it in restaurant as they deep fry it . Once, out of curiosity I did this with easy ingredients and I tried baking It came out very well and very tasty . This is a easy version ,tasty and low in calorie . He he .. Try it out n pass me comments !!!!

Ingredients


1 Medium Eggplants

6 Tablespoons Salt

2 Tablespoons Olive Oil

1 Cup Grated Mozzarella Cheese

1 Cup Grated Parmesan Cheese


For The Sauce:


2 Cans Chopped Italian Tomatoes or Freshly chopped tomatoes

1/2 Cup Finely Chopped Onion

2 Cloves Garlic, Minced

2 Tablespoons Olive Oil

Salt & Pepper

Red Pepper Flakes (Optional)

Method:


Cut the eggplants lengthwise into 3/4 to 1 inch thick slices. Place a few slices in a colander and sprinkle with a little of the salt. Continue to slice the eggplants and place them in the colander with salt. Place a plate that just covers the eggplant on top . Let the eggplant drain in the sink for about 15 minutes. Pat the eggplant dry. This helps to get rid of the bitterness in Eggplant .

Take 2 spoons of olive oil. Add the onion and cook until soft. Add the garlic and cook an additional minute or two. Next add the tomatoes, salt pepper, and red pepper flakes. Cook over low heat until the sauce has thickened, about 30 minutes.
Meanwhile take the chappati tava or u can use broiler in oven to toast the sliced eggplant .
Brush the eggplant with live oil and toast it both side till it becomes golden brown.

Preheat oven to 350 degrees. F. In a large baking pan, first spoon in a little sauce to just barely cover the bottom of the pan. Place a layer of eggplant slices side by side without touching each other. Spoon a little sauce on each slice, and then sprinkle a little of each of the grated cheeses. Choose another slice of equal size for each of the prepared eggplant slices in the pan, and cover each one with this second slice. Spoon some sauce on each of these slices, and then sprinkle with the remaining cheese. Bake the eggplant until bubbly and lightly browned, about 35 to 40 minutes.

I loved it!!!!!