This is my own version of Â eggplant Parmesan that I made couple of days ago. Eggplant Parmesan is a dish which has eggplants coated with breadcrumbs, shallow fried or baked, then layered with pasta sauce/marinara sauce and mozzarella cheese. I adore this dish. When I bought a eggplant during my last grocery trip, this was the first thing that came to my mind.
Planning ahead in cooking is something I will never be able to do. I always decide and cook at the very last moment. So when I started making this, I realized that I didn’t have some of the ingredients needed for this. I decided to make this with whatever I had on hand, I also thought of adding some spaghetti to it to make it a complete meal. It was made in a hurry, so I don’t have exact measurements. I am still posting the recipe as I really liked the way it turned out.
1/2 cup bread crumbs
1 and 1/2 cups pasta sauce or marinara sauce (use any brand)
1/4 cup Parmesan cheese
1/2 cup ricotta cheese or mozzarella cheese
1/3 package spaghetti
Beat eggs with salt (or use garlic salt), pepper. Keep is aside.
Take breadcrumbs on a plate (I toasted 4 bread slices and powdered them as I didn’t have breadcrumbs)
Peel eggplant. Cut it into 1/4 inch slices.
Dip the eggplant in eggs and then coat it with breadcrumbs.
Heat oil in a shallow pan(or use tava) and fry them till they are golden brown.
Cook spaghetti according to package instructions with enough salt.
Preheat the oven at 350F for 10mins.
In a baking dish, take the cooked spaghetti. Spread some ricotta/mozzarella cheese, parmesan cheese and mix everything.
Keep a layer of eggplants. Spread a layer of sauce, followed by ricotta/mozzarella cheese.
Spread remaining eggplants, sauce, cheese. Spread parmesan cheese on top.
Bake the dish at 350F for 30mins or till all cheese is melted.
Serves : 3-4
Preparation time : 60mins