Sunday, January 23, 2011

#71 Light and delicious Italian style Eggplant Parmesan

An Italian classic baked casserole that is generally made with slices of fried eggplant and cheese. I baked the eggplant slices, layered them with spicy hot tomato sauce and lentils, Mozzarella and Parmesan cheese. This is a long time favorite and a dish I made very often when my girls were young children. They loved to eat this using garlic bread to sop up the juices.

Fresh eggplant- 2 medium size
Whole Tomatoes in cans- 2 large
Fresh Basil leaves- 1 cup
Chopped Onion- 2 large Spanish onion chopped fine
Garlic cloves- 10 crushed and chopped fine
Tomato paste- 1 Tblspn
Eggs-4 slightly beaten
Italian breadcrumbs- 11/2 cups
Fresh Mozarella Cheese- slices 8 oz
Fresh Cheddar cheese grated- 1 cup
Parmesan Cheese grated- 1cup
Brown sugar- 2 Tblspn
Brown whole lentils- ½ cup
Salt and pepper to taste
Olive Oil as needed

Eggplant Parmesan Layered and ready to bake
    1. Wash, dry and slice the eggplants into ¼ inch thick slices. Prepare for coating.
    2. In two separate shallow bowls or plates add the eggs in one and breadcrumbs in the other.
    3. Place them in the order as shown in the photos to make it easier on you.
    4. Take a baking sheet and line with parchment paper or foil. Spray non-stick spray over it.
    5. Take each slice of eggplant and dip it in the egg and then roll in breadcrumbs to coat well then placing them on the baking sheet as such.
    6. Heat the oven to 375 degrees and broil until just brown. Keep aside after all the slices are baked.
    7. Wash and cook the lentils in enough water until they are soft and pulpy.
    8. Now prepare the tomato sauce by sautéing the onions in Olive oil on a slow fire until they are translucent. Now add garlic and tomato paste.
    9. Saute for another 3 minutes until the raw taste of the tomato paste is cooked away. Add whole tomatoes crushing them really well with a masher.
    10. Now add salt, pepper, brown sugar, and the cooked lentils from step #7.
    11. Reduce the fire and let simmer for 45 minutes to one hour until thick and rich/
    12. Take a baking dish or casserole and spray with non stick spray.
    13. Starting with the sauce, spread a cup at the bottom of the dish and layer with eggplant slices.
    14. Now sprinkle a chiffonade of basil leaves all over the eggplant. Top with a layer of a portion of each of the cheeses.
    15. Start again with Tomato sauce , eggplant slices, basil, cheeses and keep going until there are no more eggplant left.
    16. Bake in the over covered for 45 minutes and then top with remaining Parmesan cheese and bake uncovered for 15 mins.
    17. Serve with garlic bread or spaghetti.


  1. Eggplant parmesan looks really to take a bite of it..

  2. yummy is the word for this platter. one of my most fav italian dishes..loved your version!

    This is my first visit to your blog but I love the food you feature here. I'll be back often :)

    US Masala

  3. Hey, Thank you for all your words of encouragement:)
    Torview..Prathibha and Aipi


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