Eggplant Parmigiana

Perfect family lunch dish! It is a Saturday and am cooking for the family!! Time to make something different than the regular Indian food!

​Ingredients:

Marinara sauce / Alternatively use store bought Marinara sauce

10 cloves garlic

4 Tomato - cut pieces 1/4th inch

1 Onion - cut pieces 1/4th inch

2 bay leaves

1 tbsp Oregano

1 tbsp Parsley

2 tbsp Basil leaves

Salt to taste

For the Parmigiana

1 Eggplant big (1/4 inch cut in small pieces)

1 cup parmesan cheese

1 cup mozzarella cheese

4 cups marinara sauce

2 small eggs

1/2 cup corn flour

1 cup bread crumbs

Oil for frying

Method:

For the Marinara sauce-

1. In a pot, add 2 tsp olive oil, saute 6 garlic cloves , onion and tomato and the bay leaves till translucent.

2. Add 2 cup water and let boil for 5-10 minutes. Let cool down.

3. Use a blender to puree above. Add Italian spices -oregano, parsely, basil leaves and set aside.

For the Parmigiana-

1. Add some salt to the cut eggplant slices and set aside for 1 hour. This helps to remove the moisture and the dish does not turn out soggy.

2. Use a kitchen towel to wipe the moisture.

3. Dip in egg, breadcrumbs and then corn flour. Fry in a pan till golden brown for 1-2 minutes.

4. Set aside in a 13*7 glass dish.

5. Now layer the dish. Add parmigiana at the bottom of the dish. Then add slices of eggplant. Add a layer of cheese. Then add eggplant slices. Add marinara sauce and then cheese at the top. I added a layer of mozzarella cheese since it is my kids favorite.

7. Preheat oven to 350 F and bake for 20-25 minutes.

8. Serve hot and enjoy with spaghetti or bow tie pasta!