Eggplant Parmigiana
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
4serving 30minutes
Cook Time
10minutes
Servings Prep Time
4serving 30minutes
Cook Time
10minutes
Ingredients
tomato sauce:
white sauce:
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.