Roasted Eggplant Parmigiana
Introduction
Roasted Eggplant Parmigiana is a delightful Italian dish that transforms simple ingredients into a rich, flavorful masterpiece. The layers of grilled eggplant, creamy mozzarella, and tangy tomato basil sauce come together harmoniously, creating a dish that’s both satisfying and comforting. Perfect as a side dish or even a main course, this recipe is a wonderful addition to any table. Let’s dive into the details of making this delicious dish that is sure to impress family and friends alike.
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 2 |
| Tomato Basil Pasta Sauce | 2 cups |
| Basil leaves (roughly torn) | 2 sprigs |
| Mozzarella cheese (cut into 1/8 inch pieces) | 200 grams |
| Parmigiano Reggiano cheese (grated) | 1/2 cup |
| Whole Wheat Bread crumbs | 1/4 cup |
| Salt and Pepper | To taste |
Nutritional Information
| Nutrient | Amount per Serving (Approx.) |
|---|---|
| Calories | 250 |
| Protein | 12 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Sodium | 450 mg |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 30 minutes |
| Cooking Time | 45 minutes |
| Total Time | 75 minutes |
| Servings | 4 |
Instructions
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Prepare the Eggplant: Start by slicing the brinjal into thick slices, approximately 1/2 inch thick. Generously season the slices with salt and allow them to rest for about half an hour. This step is crucial as it allows the eggplant to release excess moisture, making them ready for grilling.
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Grill the Eggplant: Heat a cast iron grill pan or skillet over medium heat and lightly grease it with a bit of oil. Once the pan is hot, place the salted eggplant slices on the grill. Let them cook for a few moments before flipping them over. Cover the pan and allow the eggplant to grill until it becomes tender and lightly roasted, about 3–5 minutes on each side. Once grilled, remove the slices from the pan and set them aside. Repeat this process with any remaining eggplant slices.
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Preheat the Oven: As the eggplant cools, preheat your oven to 200°C (392°F).
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Assemble the Dish: In an individual baking dish, arrange the grilled eggplant slices in a single layer, spacing them evenly apart. Place slices of mozzarella cheese over each piece of eggplant. Next, spoon a generous amount of the tomato basil sauce over the cheese, followed by a sprinkle of grated Parmigiano cheese.
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Layering: For the second layer, take the smaller slices of eggplant and repeat the process: layer them on top of the mozzarella, then add more tomato sauce, basil, and the two cheeses.
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Crust Topping: Finally, sprinkle the toasted whole wheat bread crumbs over the top layer. This will create a deliciously crunchy crust as it bakes.
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Bake: Place the assembled Eggplant Parmigiana in the preheated oven. Bake uncovered for approximately 20 minutes, or until the cheese is melted and the top is lightly browned.
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Garnish and Serve: Once done, remove the dish from the oven and garnish it with fresh basil leaves for a burst of color and flavor. Serve the Roasted Eggplant Parmigiana immediately, accompanied by toasted bread, a side of spaghetti, and a glass of good wine.
Conclusion
Roasted Eggplant Parmigiana is not just a dish; it’s an experience, encapsulating the essence of Italian cuisine through its rich flavors and comforting textures. Each bite delivers a blend of cheesy goodness with the freshness of basil and the sweetness of tomato, making it a wonderful addition to any meal. Whether you’re sharing it with family or entertaining guests, this dish is bound to be a hit. Enjoy your culinary journey with this classic recipe!
