Homemade Eggplant Parmesan

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Eggplant parmesan is a classic Italian dish made with slices of eggplant breaded and deep fried or baked, smothered with marinara sauce (a tomato-based Italian sauce) and lots of mozzarella cheese and Parmesan cheese, then baked till the cheese melts to a ooey-gooey delight; a piece of Italian cuisine on a plate!!

Ingredients

For fried or baked eggplant:
1 medium eggplant/Baingan/Aubergine/Brinjal
All-purpose flour/maida
Milk for dipping the eggplant slices
2 cups of dried bread crumbs or crushed cornflakes (or mixture of both)
1 teaspoon Chilli flakes
½ teaspoon Dried Italian seasoning
Salt to taste
Oil for deep frying

For Marinara Sauce:
4 large tomatoes
3 to 4 green chillies/jalapenos
2 cups of readymade tomato puree
½ cup red onions, finely chopped
4 cloves of garlic, finely chopped or grated
¼ cup of finely chopped bell pepper/capsicum
½ cup of finely chopped mushrooms
½ teaspoon crushed red chilli flakes
1 teaspoon of dried Italian seasoning
½ teaspoon black pepper powder
1 teaspoon sugar
Salt to taste
2 tablespoons olive oil

Toppings:
1 to 2 cups grated mozzarella
½ cup grated Parmesan cheese
Few basil leaves
Red chilli flakes

Instructions

View the full recipe at Curry and Vanilla →