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Eggplant Parmigiana | How To Make Delicious Brinjal Parmigiana At Home | Original Italian Recipe
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RECIPE
INGREDIENTS
To Assemble:
1 cup mozzarella cheese, (about 140 grams), grated
1 cup scamorza cheese, (smoked mozzarella cheese) (about 140 grams), grated
1 cup parmesan cheese, (about 160 grams), grated
1 handful basil leaves, fresh
salt, to taste
Eggplant:
1 1⁄4 kilograms eggplant (brinjal), large, cut into ¼ to ½-inch slices
1 1⁄2 cups olive oil, to fry
1 cup all-purpose flour (maida), (maida)
Tomato Sauce:
2 tablespoons olive oil, extra-virgin
1 tablespoon butter
2 cloves garlic, finely chopped
800 grams tomato, blanched, peeled, and diced
2 teaspoons salt, or to taste
2 tablespoons basil leaves, fresh, torn roughly
COOKING METHOD
- To fry the eggplant: Pour oil into a heavy frying pan over high heat. Once very hot, but not smoking, dredge eggplant slices in flour, shake off excess flour, and place carefully in the hot oil. Do this in batches without overcrowding the pan. Fry till both sides are golden brown, 4 to 5 minutes. Remove and drain on kitchen paper towels. Repeat for all eggplant slices.
- Make the tomato sauce: Place a medium saucepan over high heat and add olive oil. Spoon in butter, wait till it melts and then stops foaming. Reduce heat to medium and add garlic; stir. Slide in tomato, increase heat to high and bring to a boil. Cook, stirring, for 6 to 7 minutes till reduced. Add salt and torn basil leaves; stir to combine well, and cook for 1 minute. Remove from heat.
- Preheat oven to 1800C.
- To assemble the dish: Spoon in some prepared tomato sauce into an oven-proof dish and spread it to form a thin layer. Start layering like a lasagna by placing fried eggplant slices on the sauce in a single layer, overlapping the slices slightly. Sprinkle mozzarella cheese (about 1/3 quantity) onto the layer of eggplant and follow with scamorza cheese and parmesan cheese (1/3 quantity each). Spoon on some more tomato sauce and toss in fresh basil leaves, spreading them evenly. Season each layer with salt. Add another layer of eggplant slices and repeat the layering process to make a total of three layers. Finish with a layer of tomato sauce and a generous sprinkling of all cheeses.
- Cover with aluminum foil and place in the oven for 40 minutes. Remove the foil for the last 5 minutes to lightly color the top. Turn the oven off and leave the dish in the oven for 15 minutes. Remove and let the dish rest at room temperature for another 15 minutes before serving.
- To fry the eggplant: Pour oil into a heavy frying pan over high heat. Once very hot, but not smoking, dredge eggplant slices in flour, shake off excess flour, and place carefully in the hot oil. Do this in batches without overcrowding the pan. Fry till both sides are golden brown, 4 to 5 minutes. Remove and drain on kitchen paper towels. Repeat for all eggplant slices.
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