a melange of recipes, cuisines and food stories and my adventures in the culinary world

March 13, 2008

Eggplant Parmigiana

My last post talked about spring butI can hardly see any traces of spring in the city.This morning when I woke up I was surprised to see a thick shroud of snow everywhere.Where is the sun….its ages since I have seen and felt its warm golden rays and miss the warmth of the room as the rays filter through the french windows and create those dancing shadows on the wall.There are so many amazing and wonderful things that go unnoticed in our lives,it’s the small things that we sometime take for granted without giving a second thought to appreciate their presence.

The weather out here has been very unpredictable these past few days and as I was reading Sia’s post and came across the term global warming the first thing that came to my mind was a documentary film in National geographic that I was watching a few days back.The documentary was on global warming and its frightening repercussions.With global warming taking its toll the worst hit country would be India they claim,according to them within a span of 200 years all the glaciers in Himalayas would melt and the Ganges would transform into a desert.With so many people relying on the Ganga for their daily requirement of water,the consequence is horrifying.

I have been having this terrible stinging sensation in my throat since last night and my sixth sense says I am going to be down with a bad bout of cough and cold.My only concern is Mishti, my little one who is bound to pick up an infection from me….and with the mom and the child both sick and hubby dear tending to us, it’s utter chaos in the house.I am just not looking forward to this:(

My post today is Eggplant Parmigiana,sliced eggplants fried,layered with creamy red and white sauce and baked with a sprinkling of Parmesan and Cheddar cheese.The recipe is again a Nita Mehta’s Italian collection, I specially prepared it to send an entry for Creative Pooja’s Vow Brinjal.

Eggplants is not a great favourite in my house but this delectable version with garlic bread and a greek salad was an immensely enjoyable meal.One more brinjal dish that we relish is “Baigana Bhaja” an oriya dish ,sliced brinjals marinated in turmeric,salt and chilli pwdr and deep fried or shallow fried in mustard oil…..this tastes ultimate with puris.You can check out the recipe Here

Eggplant Parmigiana
Print Recipe
Eggplant Parmigiana,sliced eggplants fried,layered with creamy red and white sauce and baked with a sprinkling of Parmesan and Cheddar cheese.
Servings Prep Time
4 serving 30 minutes
Cook Time
10 minutes
Servings Prep Time
4 serving 30 minutes
Cook Time
10 minutes
Eggplant Parmigiana
Print Recipe
Eggplant Parmigiana,sliced eggplants fried,layered with creamy red and white sauce and baked with a sprinkling of Parmesan and Cheddar cheese.
Servings Prep Time
4 serving 30 minutes
Cook Time
10 minutes
Servings Prep Time
4 serving 30 minutes
Cook Time
10 minutes
Ingredients
tomato sauce:
white sauce:
Servings: serving
Instructions
  1. Slice the eggplants into 1/2 inch thick slices and sprinkle some salt and keep aside for 15 mins.Pat dry on a kitchen towel and deep fry them in oil to a light brown colour.( I shallow fried them in olive oil)
  2. For the tomato sauce,heat oil and fry the onions and garlic till it slightly changes colour.Add the rest of the ingredients except the cream and boil for 10 mins till the juice from the tomatoes evaporates and turns slightly thick.Remove from fire and add cream.
  3. To prepare the white sauce melt the butter,add onion and stir till light pink.Sprinkle flour and cook on low heat for 2 mins,stirring throughout.Remove from heat and gradually add milk,mix until well blended.Return to heat and keep stirring until the sauce thickens.Remove from fire,add cream,salt and pepper and mix well.
  4. To assemble, spread 1/3 of the white sauce in a baking dish.
  5. Place 1/2 of the eggplant slices on it,spread tomato sauce over the eggplants,sprinkle some parmesan cheese.
  6. Repeat another layer of eggplants,top with the remaining white sauce and sprinkle both the cheddar and parmesan cheese.
  7. Bake for 10 mins at 200 deg C till the cheese melts.
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Filed Under: Go Global, Vegetarian

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MEET THE BLOGGER

Welcome to my Blog! I am Saswati... a devoted stay at home mom, a proud military wife, a passionate cook and an avid food blogger. Cooking and baking is my adrenaline charger and I absolutely love my domain, the kitchen. The fragrance of spices, the crackle from the skillet and the sight of a perfectly baked cake gives me immense satisfaction. I fervently believe in the saying "Cooking is love made visible" and I have decided to spread the love by sharing my culinary adventures in the kitchen with you all!

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