Eggplant Parmesan
AuthorPriyanka SivaramakrishnanDifficultyBeginnerA simple veggie bake to warm up your soul.
Cut the eggplant in 1 cm wide slices. Sprinkle them with salt and place them between a layer of clean cloth or kitchen towels. Place something heavy on them to weigh them down. This is to help dab all the moisture from the eggplant. Leave it aside for 15 minutes.
Pre-heat the oven to 400F.
Rub olive oil on the tomatoes and the whole bulb of garlic. Season with salt and pepper. Wrap the garlic in a small piece of foil. Roast them for about 30 minutes.
In a small cup, mix 2 tablespoons of olive oil, salt and pepper to taste, and dried herbs. Rub this onto the eggplant slices and bake it for about 20 minutes at 400 F.
Once the tomatoes and garlic are done, bring to heat 2 tablespoons of olive oil. Add the chopped onions and saute until they become translucent. Add the tomatoes and garlic. You can blitz the tomatoes, but I usually prefer to add them as they are and crush them with the ladle.
Add the chopped jalapenos, salt to taste, freshly ground pepper, freshly chopped basil, and anything else your heart desires. Let this sauce simmer until you start the assembly.
In a 9x9 inch pan spread some sauce on the bottom. One layer eggplant slices, sauce, and shredded cheese. One more layer of eggplant and sauce. For the last layer of cheese, mix in the panko breadcrumbs.
Bake at 400F for 30 minutes and once done, allow it to cool down and set for 15 minutes.
Ingredients
Directions
Cut the eggplant in 1 cm wide slices. Sprinkle them with salt and place them between a layer of clean cloth or kitchen towels. Place something heavy on them to weigh them down. This is to help dab all the moisture from the eggplant. Leave it aside for 15 minutes.
Pre-heat the oven to 400F.
Rub olive oil on the tomatoes and the whole bulb of garlic. Season with salt and pepper. Wrap the garlic in a small piece of foil. Roast them for about 30 minutes.
In a small cup, mix 2 tablespoons of olive oil, salt and pepper to taste, and dried herbs. Rub this onto the eggplant slices and bake it for about 20 minutes at 400 F.
Once the tomatoes and garlic are done, bring to heat 2 tablespoons of olive oil. Add the chopped onions and saute until they become translucent. Add the tomatoes and garlic. You can blitz the tomatoes, but I usually prefer to add them as they are and crush them with the ladle.
Add the chopped jalapenos, salt to taste, freshly ground pepper, freshly chopped basil, and anything else your heart desires. Let this sauce simmer until you start the assembly.
In a 9x9 inch pan spread some sauce on the bottom. One layer eggplant slices, sauce, and shredded cheese. One more layer of eggplant and sauce. For the last layer of cheese, mix in the panko breadcrumbs.
Bake at 400F for 30 minutes and once done, allow it to cool down and set for 15 minutes.