Eggplant Parmigiana Recipe

Posted on March 27th, 2011 by
Eggplant Parmigiana Recipe
Serves 5 people
1 hour

Eggplant Parmigiana is a classic vegetarian Italian baked eggplant casserole, made with eggplant and green bell pepper slices layered with marinara sauce and mozzarella cheese. This makes a delicious entree served with a salad and Cheese Bread.

Method For Marinara Sauce:

  1. In a heavy bottom sauce pan, mix together tomato sauce, chopped basil, red chili powder, sugar and salt.
  2. Boil for 6 to 7 minutes on medium heat stirring occasionally, and keep aside.

Method For Eggplant Parmigiana:

  1. Drizzle the eggplant and green bell pepper slices with olive oil and sprinkle with salt.
  2. Heat large skillet over medium heat.
  3. Working in small batches, grill the eggplant slices and green bell pepper, turning once, until golden brown, about 3 minutes per batch or until soft.
  4. Preheat the oven to 400°F.
  5. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil.
  6. Cover the bottom of the baking dish with 1 cup of the marinara sauce and arrange half of the eggplant over the sauce.
  7. Next arrange half of the green bell pepper slice and cover with another 1 cup of the sauce.
  8. Sprinkle half of the mozzarella cheese over the sauced eggplant and green bell pepper.
  9. Repeat with the remaining eggplant, green bell pepper and sauce.
  10. Sprinkle breadcrumbs evenly over the sauced eggplant and green bell pepper and sprinkle with mozzarella cheese.
  11. Bake until cheese turns golden brown, about 30 minutes.
  12. Serve immediately with a salad and Cheese Bread or garlic bread.

Ingredients

  • For Eggplant Parmigiana:
  • 2 medium Eggplant (Brinjal), cut into 1/2-inch-thick round slices
  • 2 medium Green Bell Pepper (Capsicum), cut into 1/2-inch-thick round slices
  • 3 Cups Marinara Sauce
  • 1 Cup Mozzarella Cheese, grated
  • 1 Cups Breadcrumbs
  • 3 Tablespoon Olive Oil
  • Salt to Taste
  • For Marinara Sauce:
  • 2 15 oz Can Tomato Sauce
  • 2 Tablespoon Basil, finely chopped
  • 2 Teaspoon Red Chili Powder
  • 2 Tablespoon Sugar
  • Salt to Taste
Posted under categories:

Italian Recipes No-Onion No-Garlic

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4 Responses to “Eggplant Parmigiana Recipe”

  1. So, tomorrow night i am making my girlfriend dinner, for the first time. I am making eggplant parmigiana with spaghetti and salad on the side. I need to know what kind of wine would go good with this. I really like white zinfandel. And also, a good, easy to make dessert. Thank You so much!

  2. what should the consistency of the eggplant be in eggplant parmigiana? this is the first time i’ve made/eaten it and mine came out mushy. basic recipe i used: grill 4 mins/side then baked with all the sauce and cheese on it for 15 mins. or so. to get a firmer consistency should a skip the grilling part? or bake less?

  3. i just want to know, because ever since i’ve become a vegetarian, i like to cook up some eggplant parmigiana (if you haven’t tried it, you should–it’s awesome!) and the eggplants that i buy are HUGE, so i use the entire thing for the recipe. but i’m stuck with a whole bunch of leftovers! yes, the leftovers are great, but there’s just too much too much to keep in the fridge. can you freeze cooked eggplant? or will it taste freezer burnt? i don’t want to be wasteful.

  4. Okay, I love Eggplant Parmigiana… but what else can I do with this vegetable (that doesn’t require I own a deep-fryer)?

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