This eggplant recipe has quickly become a favourite in our house once we had realised that we know eggplant as aubergine. The original recipe was found in the back of a library book and made enough for six people.
We have adapted that original to make it easier to cook a smaller quantity, so here you are, a recipe for eggplant parmesan or aubergine parmigiana.
Genuine Parmesan cheese is not suitable for vegetarians as it is always made with animal rennet. There are similar tasty hard cheeses available that are made with vegetarian rennet, some of them are even called parmesan. The Vegetarian Society gives advice here. Mozzarella Cheese is much easier as is is often made without any rennet at all.
To make 2 servings:
1 small Eggplant (Aubergine)
1 Egg, beaten
45g white breadcrumbs
30ml Olive Oil
60ml tasty Hard Cheese, grated
60g Mozzarella Cheese, cubed
350ml Marinara Sauce
Around 525 KCal per serving
The calorie count is based on our own marinara sauce (Click here for the recipe) but you can used a prepared sauce if you like.
Cut the eggplant (aubergine) into slices about the thickness of your smallest finger. Coat the slices with the beaten egg and then the breadcrumbs.
Fry the coated slices in the olive oil until nicely browned. Remove any excess oil by drying with paper towel.
Pre-heat the oven to a moderate 180 C (350 F)
In an oven-proof dish, start with a thin layer of sauce and add a layer of eggplant. Sprinkle with grated hard cheese and then mozzarella cheese. Add another layer of sauce, eggplant, hard cheese and mozzarella. Keep adding layers until all the ingredient are used, making sure that you end up with a layer of mozzarella.
Cook the dish in the oven for 30 minutes by which time the cheese on top should be turning brown.
Serve hot and enjoy. We usually eat our with a little boiled rice but this recipe is a meal by itself.