Brinjal Parmagiana? Sign me up please!!
I don’t know about you but I just love a good vegetarian main dish, and this one is a definite crowd pleaser.
So this just came to mind, this is in fact my last week sharing my favourite Italian dishes with you. There just isn’t enough time to whip up every Italian dish I enjoy, probably because I enjoy them all 😃🍽. BUT, to celebrate Diwali next month I’ve decided to pay tribute to Indian cuisine. I’m talking sweet meats, fusion foods, 2 ingredient naan bread!!!! What else do I need to mention to win you over?
Come to the dark side…. we have garlic naan bread here 🤣.
Ok I’m going to stop (for now) I’m just really excited.
Stay safe and happy cooking ❤
4 baby eggplants, thinly sliced
2 large eggs
salt and freshly ground pepper
1/3 cup flour
4 tablespoon olive oil
2 cups Napoletana sauce
1 cup Parmesan cheese, grated, (more if needed) or finely grated mozzarella
a bunch of basil leaves (reserve a few for garnish)
1. Preheat the oven to 180°c.
2 Lay brinjal slices on a large baking sheet lined with paper towel. Sprinkle with salt and set aside for 30 minutes while you prepare the remaining ingredients.
3. Beat the eggs in a shallow bowl and season with salt and pepper. Place the flour on a plate next to the eggs.
4. Pat eggplant dry. Coat an eggplant slice in the flour, shake off the excess, then dip it into the egg. Repeat with the remaining slices.
5. Heat the oil in a large frying pan or skillet over medium heat. Working in batches if necessary, cook the eggplant slices for 5 minutes on each side until golden. Drain well on paper towels, then continue with remaining slices.
6. Layer the Napoletana sauce, eggplant slices, Parmesan, basil in an ovenproof serving dish.
7. Continue layering until all the ingredients are used, finishing with a layer of Napoletana sauce and the cheese.
8. Place the dish on a baking sheet and bake in 180°c heated-oven for 30 minutes, or until the sauce is bubbling and the cheese has melted.
Remove from oven, top with extra basil leaves and serve hot.