Okay, when I first had this dish I was very skeptical. As I was not fond of this particular vegetable. But being a vegetarian I did not have any other option in an Italian restaurant. The waitress recommended it highly.
After taking the first bite, I was not able to put my fork down.
I have tried the same dish in many other Italian restaurants. All of them have different tastes. But they all are very very tasty to eat. After much searching I was able to get hold of the recipe.
Ingredients:
280 gms sliced eggplant peeled, cut lengthwise
Flour
Pinch of salt and pepper
1 tbsp olive oil
1 -2 tspns 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
Method:
Choose nice firm eggplants with a shiny flesh.
Trim the stem end of the eggplant and peel the eggplant.
Slice lengthwise into 3 cm slices and put them in a bowl with chilled salted water for 30
minutes. Drain and squeeze off excess moisture and pat dry.
Dredge the slices in seasoned flour.
Pat fry 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.
Repeat this over 3 layers.
Sprinkle the breadcrumbs, cheese, herbs and the butter.
Bake for 15 minutes at 180°c
Serve with crispy garlic bread and rocket salad.
After taking the first bite, I was not able to put my fork down.
I have tried the same dish in many other Italian restaurants. All of them have different tastes. But they all are very very tasty to eat. After much searching I was able to get hold of the recipe.
280 gms sliced eggplant peeled, cut lengthwise
Flour
Pinch of salt and pepper
1 tbsp olive oil
1 -2 tspns 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
Method:
Choose nice firm eggplants with a shiny flesh.
Trim the stem end of the eggplant and peel the eggplant.
Slice lengthwise into 3 cm slices and put them in a bowl with chilled salted water for 30
minutes. Drain and squeeze off excess moisture and pat dry.
Dredge the slices in seasoned flour.
Pat fry 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.
Repeat this over 3 layers.
Sprinkle the breadcrumbs, cheese, herbs and the butter.
Bake for 15 minutes at 180°c
Serve with crispy garlic bread and rocket salad.
