Eggplant Parmigiana | Gayathiri's Cookbook

Eggplant Parmigiana is a classic Italian style food that most people enjoy. Just like Lasagna, this is a casserole dish made of different layers including eggplants, Mozzarella cheese, Parmesan cheese, Parsley and Tomato sauce.

Ingredients
Eggplant-1 (approx. 12 pieces)
Salt-1 teaspoon
All purpose flour- 1 cup
Eggs-3 or Buttermilk-1 milk or Almond milk-1 cup
Breadcrumbs- As needed (1.5 cups approx.)
Oil- for frying
Mozzarella cheese- 1.5 cups
Parmesan cheese- 1/2 cup
Parsley or Basil - For garnishing
Red chilly flakes- 1 teaspoon(optional)
Tomato sauce- 2 cups


Directions:
1. Wash eggplant and peel the skin.
2. Cut into 1/4” thick slices and soak it in salt water for 15 minutes.
3. Pat dry using paper towels.
4. Take all purpose flour, egg(or buttermilk or almond milk) and breadcrumbs in different bowls.
5. Coat eggplant with all purpose flour, dip it in egg(or buttermilk or almond milk) and then coat with breadcrumbs evenly.
6. Fry it in oil until golden brown. ( You can bake them or air fry them for low fat version)
7. Prepare eggplants for baking.
8. Spread some tomato sauce in a baking dish.Place the eggplants in a single layer.
9. Spread a spoonful of tomato sauce on eggplants.
10. Sprinkle mozzarella cheese, Parmesan cheese and parsley (or basil)on top.
11. Preheat oven at 375 degrees Fahrenheit . Bake until cheese melts.

Eggplant parmigiana is ready!!