Eggplant Parma

Eggplant param takes me to a time 5 years ago. The first time I ever tasted Italian food. It was at a restaurant called Bertuccis in Pavonia Newport, Jersey City. Then I realized food can be very tasty without being filled with overwhelming masala and salt. Just flavours of veggies ,herbs and some good cheese can make a meal so fragrant and mouthwatering. I hope you find this recipe as tasty as it sounds. There are many ways to make this parma, i make it with less oil and cheese and have modified the way to cook eggplants. To make it vegan, use a vegan cheese substitute. 

Prep time: 15 mins

Cook time: 45 mins to 1 hour

servings: 4

Ingredients:

1. Eggplant - The big variety, 1, cut into 1/2 thick inch rounds.

2. Plum tomato or any tomato - 3 to 4 medium, finely chopped

3. Onion - 1 medium, finely chopped

4. Garlic - 3 to 4 pods, grated or minced, or 1 to 2 tsp paste

5. Dry basil - 2 tsp, 4 tsp if using fresh, chop it fine.

6. Salt - to taste

7. Pepper Powder - 1/2 to 1 tsp

8. Chilly flakes - 1/2 tsp (optional)

9. Parmesan cheese (skim milk) - 1/4 cup, grated (add more if you want)

10. Mozzarella cheese (skim Milk) - 1/4 cup. grated (add more if you want)

11. Olive oil - 3 tbsp in total. (could take less, moderate while roasting eggplant)

12. Tomato paste - 1 6oz can

13. Water - enough to make the sauce to right consistency. Please eye ball it.

Method:

To prepare eggplant:

Method 1: Heat a tava\skillet and lay a few piece of eggplant pour a few drops of oil around and sprinkle some salt over them. Let them turn slightly brown on both the sides. Roast it on open flame, holding them with metal thongs. If you use a nonstick tava or skillet, You will use very less oil and brinjal\eggplant won't stick to the skillet.

Method 2: In a skillet with, heat 1/2 tbsp oil and shallow fry all the pieces on both the side by sprinkling some salt over it. This will be slightly fatty.

Method 3:  Deep fry in oil till eggplant turns golden brown.

Method 4: Preheat* oven to 350F. Sprinkle the cookie sheet with a tiny bit of slat, lay the pieces over on the sheet, sprinkle a tiny bit more salt on the top, drizzle about 1 tbsp oil all over the pieces. Put the sheet in the oven and let it roast for about 12 minutes. Keep in mind oven temperatures vary and it may get brown sooner or may take more time. This method also uses less oil.but eggplant wont be as moist as it would be with the first method.

The methods you choose to roast the eggplant is up to you. I use the first method.

To make the sauce:

1. Heat oil in a pot on medium heat. Add onions, dry basil and garlic and a pinch of slat and saute for a few seconds. Close the lid on the pot and let onions get transparent. If you are using fresh basil, hold on to it till the sauce is cooked.

2. Add tomatoes and sufficient salt for the dish, let it sweat by closing the lid on pot. It may take up to 2 minutes.

3. Add the tomato paste, water to make it slightly saucy and cook for 10 minutes. Add more water if it is thickening too much.The consistency after the sauce cooks must be slightly watery than ketchup, but not too watery.

4. Add pepper powder, chilly powder and Parmesan cheese and give it a good stir till the cheese melts and mixes well with the sauce.

5. Preheat* oven to 350F. In a baking dish, which can hold the eggplant and sauce, layer the eggplant in the bottom on the dish. Pour sauce all over the dish covering the eggplant. Deck the top with shredded mozzarella. Cover the dish with foil and put it inside the oven for 20 minutes.

6. Take the foil out and pop it back in the oven for 5 to 7 minutes more to get the cheese slightly brown. If you don't want to do that. You can skip this step. After you take the dish out of the oven, do not remove the foil, let it stand for 10 minutes. Remove the foil and eggplant parma is ready to be served with pasta like, spaghetti, penne, rotini and etc. 

Tips:

1. Use whole wheat pastas.

2. Can also be served with steamed green beans.

* Please look in glossary