Aubergine Parmigiana

Aubergine Parmigiana

Baked brinjals layered with an herb-flavoured tomato sauce and cheese alternatively, this dish makes for a great treat.


1kg brinjal

1 cup gram flour

Salt and water as required

For the Tomato Sauce

2 tbsp oil

6 cloves of garlic

2 big onions, chopped finely

1 ½ kilo tomato, chopped finely

1 tsp oregano

1 tsp basil

Salt, sugar and black pepper as required

2 cups mozzarella cheese, grated


Slice the brinjal into ½ inch thick circles. Keep this aside

Make a thick batter with the gram flour, salt and water

Dip the aubergine slices in the batter and fry till golden brown

In a pan, take some oil and sauté the garlic and the onions

Add the tomato, dried herbs, water and season according to taste

Simmer this on a low fire and when cool enough, pulse it in a mixer to make a smooth tomato sauce

In a greased baking dish, place the aubergine slices, pour the tomato sauce over this and then top it off with the cheese

Repeat the layers like this, alternating between, aubergine, sauce and cheese

The top portion should be a thick layer of cheese. Bake for a few minutes in a preheated 180—¦C oven and remove when the cheese layer on top is melted and crusty. Serve hot

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