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18 December 2012,22:43 by
D.Sumithra

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MELANZANE ALLA PARMIGIANA (EGGPLANT AND PARMESAN BAKE)

Serves :
4

Preparation Time :
40 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Place aubergine slices in colander and add salt. Mix it well. Allow it to rest for 25-30 minutes. As salt bring out water from them place a dish at the bottom of colander.
  • Rinse it with water to remove excess salt.
  • Heat oil in a pan and shallow fry the aubergines slices in batches until evenly brown on both the sides (flip it once) and keep it aside.
  • Combine mozzarella cheese with the beaten egg and add basil, oregano, salt and pepper. Blend it well.
  • In a baking dish, spread tomato sauce at the bottom and arrange single layer of the fried aubergines slices. Top it with half the quantity of cheese mixture.
  • Repeat layering process until all the aubergine and cheese mixture is used. Sprinkle Parmesan cheese on top.
  • Bake it for 30 minutes in a preheated oven at 180 degree C until the surface turns brown
  • Cool it and then serve it.

INGREDIENTS

  • 100 grams mozzarella cheese (grated)
  • 500 ml tomato sauce
  • 50 gram Parmesan cheese (grated)
  • 1 aubergine/eggplant (cut into slices)
  • 4 tablespoons Cooking oil
  • 1 teaspoon of salt for coating
  • 1 egg (beaten)
  • 1 tablespoon fresh basil leaves (chopped)
  • 1 tablespoon dried oregano
  • Salt as per taste
  • Pepper as per taste

2 comments for “Melanzane Alla Parmigiana (Eggplant and Parmesan Bake)”

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