Baked Eggplant Parmigiana Recipe
Italian cuisine · 550 calories
About this recipe
A hearty and flavorful baked eggplant dish layered with cheese and rich tomato sauce, perfect for a satisfying dinner. This vegetarian recipe is ideal for those seeking a comforting yet simple meal solution.
Ingredients
- 500 g Organically Grown Small Brinjal
- 10 pcs Hen Fruit -10 Jumbo Size Antibiotic Free Speciality Eggs
- 4.6 ltr Saffola Active Refined Cooking Oil Blend Of Rice Bran & Soyabean Oil
- 100 g D'Lecta Parmesan Extra Hard Cheese Block
- 200 g Hommade Tomato Puree
Instructions
- 1. Preheat your oven to 375°F (190°C).
- 2. Peel the eggplant and slice it into 1/4-inch thick rounds.
- 3. Crack the egg into a bowl and whisk it until smooth. Dip each eggplant slice into the egg, ensuring it is fully coated.
- 4. Heat a skillet over medium heat and lightly fry the egg-coated eggplant slices until golden on both sides. Drain them on paper towels to remove excess oil.
- 5. In a baking dish, layer the fried eggplant slices, sprinkle a generous amount of parmesan cheese, and spread a layer of tomato puree. Repeat the layers until all ingredients are used, ensuring the top layer is covered with sauce.
- 6. Sprinkle a final layer of parmesan cheese on top and bake in the preheated oven for 1 hour, or until the dish is bubbling and the cheese is golden.
- 7. Remove from the oven, let it cool slightly, and serve hot. Cut into portions like a cake for easy serving.