Eggplant Parmesan

The first restaurant I went in US is Olive Garden.I just love their food.They serve hearty soups /breads/salads and the mains and dessert, OK !!! I agree nothing new but just like any other restaurant. All I wanted to do was begin with a story of how and why I liked this particular dish  and I have nothing but where i ate it But I did try that recipe at home.

Ingredients :

Cooked Spaghetti 2 cups

Grated Parmesan Cheese 1 cup

For pasta Sauce

4 Chopped Plum tomatoes

1 can of chopped tomatoes

1/2 cup basil leaves

1/2 cup chopped onion

4 cloves of garlic

1 tbs tomato puree

1 tbs Olive oil

How I made the pasta sauce

Saute garlic ,onion and tomatoes in olive oil then add Tomatoes (canned) ,tomato puree,basil leaves.

Mash them into thick gravy

Season with salt and 1 tsp sugar

For Eggplant crisps

1 big Eggplant (Cut into thick discs)

10 cheese slices(I used pepper jack cheese)

2 plates

   1st plate :

1tbs All purpose flour(Maida)

Salt to taste

Mix them in water to make batter like consistency

    2nd plate 

1 cup bread crumbs

1 tbs chopped parsley

1 tbs chopped oregano (I used carom seeds(Ajwain) instead but used only 1 tsp )

1 tsp chopped thyme

salt and pepper to taste

Mix them all very well

Oil to shallow fry eggplant crisps

How I made the eggplant crisps

1. Take one eggplant disc ,dip in 1st plate then in second plate

2. Next  keep cheese slices on each side and dip it in 1st and again 2nd plate. Repeat if you want extra crispy.

2. Shallow fry discs one by one after prepping the eggplant in above method

Assembling 

  1. Take little pasta sauce on plate
  2. Place spaghetti and eggplant crisps
  3. Pour generous amount of hot pasta sauce
  4. Garnish with chopped parsley and generous amount of  Parmesan cheese
  5. I also drizzled little chilly infused extra virgin olive oil

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