Sick of shoving spoonfuls of bakra/oonth/gaye/dumba meat into your mouths the whole weekend? And to top that off, is it just me or are you DONE with finishing up the leftovers from Eid? I mean I don’t know about you, but my fridge still has the goat livers and haleem from Eid and just looking at it makes me kinda wanna never visit my favourite place in the world: the refrigerator.

Fear not, because I have the perfect Italian recipe for you to adventure into the blissful world (for now at least) of vegetarian food and meatlessness. Lol. Eggplant parmesan is a classic, and is such a welcome way of preparing eggplants if you ask me, because who has time for aloo baingan, baingan ka bharta and all right now when you can have food with cheese on it?

So ladies and gentlemen (I do not discriminate, rather I dig men who can cook), grab your notebooks and jot down this recipe to wow your family and to enter a world of Italian flavours. Mamma mia!

eggplant

Ingredients:

3 eggplants, or baingan, peeled and then sliced thinly

4 cups of seasoned Italian breadcrumbs (or just make your own with toasted garlic bread and throw in a bit of seasoning)

2 beaten eggs

6 cups ragu (and I mean the proper measuring cups, not the chaye mugs)

1 package mozzarella cheese, shredded (I do not believe in too much cheese being a concept, so put in more if you prefer)

1/2 cup grated Parmesan cheese

Some basil leaves

The actual recipe:

  1. Preheat your ovens to 175 degrees celcius (or 350 degrees Fahrenheit) and like stay away, because once I forgot that the oven was on and stood too close. Let’s just say that I singed my legs a tad bit.
  2. Dip eggplant slices in egg, then in bread crumbs. Put the coated eggplants in a layer on a baking dish and bake them for five minutes on each side, until slightly golden.
  3. Ladle the ragu in a 9 x 13 inch (or basically whatever baking dish you want because it’s a free world) baking dish and create an even layer. Next comes a layer of the coated and baked eggplants. Heap fistfuls of mozzarella onto the eggplants and even it out. Next comes the layer of Parmesan cheese. Repeat this until you run out, which basically happens for me by the second layer. Sprinkle basil on the top.
  4. Bake in preheated oven for 35 minutes, or until golden brown.
  5. Eat it while it’s hot.

 

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For more fun content and many more recipes o follow, check out our blog.

 

Sources: 1 and 2 (Featured Image).

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