Eggplant Parmigiana

Eggplant is a vegetable with several varieties, shapes and most widely known as Aubergine, Eggplant, Brinjal. The beauty is that this vegetable is used all over the world across varied cuisines. 

My memory of eggplant as a child is definitely "Sambal Terung" which is a eggplant cooked in a spicy chili paste and just fried eggplant seasoned with salt and chili powder. The fried eggplant would often be a condiment to Dhall (indian lentil dish) or a spinach stew called "Sai Bhaji" that is a dish that most Sindhi's cook. Now you ask Sindhis?? That is my ethnic origin native to the Sindh province of Pakistan (then India). 

Back to eggplants! As I travelled, I got introduced to more varieties and my favourites are the Greek Moussaka, Italian Melanzane alla Parmigiana, Middle Eastern Baba Ghanoush, Indian Baingan ka Bhartha, South Indian Eggplant Sambar and of course grilled strips of Aubergine seasoned lightly with olive oil and italian herbs make a great side salad. 

Ingredients

4 long medium sized eggplants

1 1/2 cups milk

2 cups breadcrumbs 

5 tsp mixed Italian 

oil for lightly coating tray

Tomato sauce ingredients:

4 tbsp olive oil

8 cloves garlic, chopped

1 medium onion, chopped

8oz / 227g fresh mushrooms, chopped

16oz / 453g can of chopped tomatoes

3 tbsp tomato paste

5 tbsp mixed Italian herbs

salt and pepper to taste

5oz / 141g Mozzarella Cheese, grated

5oz / 141g Medium cheddar cheese, grated

3oz / 85g Parmesan cheese

Method

1. Preheat the oven to 375F / 190C.
2. Line a pan and lightly oil the baking sheet.
3. Slice the eggplants in 1/2 inch thickness. If you have the long eggplants, slice them long. If you have the round plump eggplants, slice them round.
4. Create an assembly line. Dip the sliced eggplants in the milk and then coat with breadcrumbs. if your breadcrumbs don't stick, press them down. Arrange the eggplants on the tray and bake for 25 minutes. 
5. Put 3 tbsp olive oil in a pan, add in the garlic, onions and mushrooms. Sauté for 5 minutes.
6. Add in the chopped tomatoes, tomato paste, herbs and salt and pepper and allow to simmer for 15 minutes stirring occasionally. 
7. Assembling : Spread a layer of half the tomato sauce on the base of a 2" high bake proof dish. You can use a square, oval or round dish.
8. Arrange half the baked eggplants of top of the tomato sauce to completely cover it. Sprinkle half the Mozzarella, Cheddar and Parmesan.
9. Repeat the layering starting with tomato sauce, eggplants and cheese. Be gentle to ensure you don't mess up the first layer. 



Covered with cheese before baking

10. Bake in the over at 375F / 190C for 35 minutes or until the cheese has melted and is starting to brown. Slice and serve. A fresh salad would go beautifully with this! French fries would be the less healthy side option that go well with this!

Serves 6 to 8.