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Eggplant parmigiana
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Prep Time:
30 minutes
30 minutes
Cook Time:
60 minutes
60 minutes
Total Time:
90 minutes
90 minutes
Eggplant parmigiana with rich bechamel sauce and melty cheese for double the flavor.
Ingredients:
- 187.50 ml plain flour
- 500.00 ml dried breadcrumbs
- 2 eggplant, trimmed, thinly sliced (see note)
- vegetable oil, for deep-frying
- 412.50 gm Italian tomato pasta sauce
- 62.50 ml grated tasty cheese
- 40g butter
- 321.88 gm milk
- 125.00 ml grated tasty cheese
Instructions:
- In a saucepan over medium heat, melt butter until hot. Stir in flour and cook for 2 minutes until bubbling. Remove from heat. Gradually whisk in milk and return to medium heat. Cook for another 8 minutes until boiling. Remove from heat, add cheese, and stir until melted. Cover with plastic wrap.
- Mix together flour, salt, and pepper on a large plate. Gently beat eggs and 2 tablespoons of cold water in a shallow dish. Spread breadcrumbs evenly in another shallow dish.
- Coat each eggplant slice in seasoned flour, egg mixture, and breadcrumbs, pressing gently to ensure a crispy coating.
- Fill a large saucepan one-third full with oil and heat over medium-high heat until hot. Cook eggplant in batches for 2 minutes on each side or until golden, then transfer to a baking tray.
- Preheat the oven to 200°C. Grease a 6cm deep, 18cm x 24cm ovenproof dish. Layer the base with slightly overlapping eggplant slices and spoon 1/2 cup of pasta sauce over it. Repeat the layers of eggplant and pasta sauce two more times.
- Cover with creamy bechamel sauce, then generously sprinkle with cheese. Bake for 20 minutes, or until the cheese turns golden brown. Rest for 5 minutes before serving alongside grilled chicken, lamb, or pork.