KCB 8.2: Eggplant Parmigiana
Eggplant Parmigiana
Eggplants lend a certain richness to this classic Mediterranean baked savoury dish: layers of crumbed and battered eggplant fillets baked with herbed tomato sauce and parmesan cheese. Degorge the eggplants before using them; that is, the eggplants are treated with salt to remove excess bitterness, also allowing them to soak up less oil when they are fried. Try serving Eggplant Parmigiana with Mediterranean Salad, Minestrone soup, and Bread rolls for a delightful summer luncheon.
• DEGORGING TIME: 30 minutes (optional)
• PREPARATION & COOKING TIME: 40 minutes
• BAKING TIME: 40 minutes
• YIELD: Enough for 8-10 persons
• PREPARATION & COOKING TIME: 40 minutes
• BAKING TIME: 40 minutes
• YIELD: Enough for 8-10 persons
Sauce
• 1/4 cup (60 ml) olive oil
• 3/4 teaspoon (7 ml) yellow asafoetida powder
• 2 medium red peppers, finely diced
• 1/2 stalk celery, finely diced
• 6 cups (1.5 litres) tomato puree
• 2 teaspoons (10 ml) dried oregano
• 1 teaspoon (5 ml) dried marjoram
• 2 tablespoons (40 ml) fresh basil
• 1/4 teaspoon (1 ml) ground cloves
• 2 tablespoons (40 ml) brown sugar
• 2 teaspoons (10 ml) salt
• 2 cups (500 ml) grated parmesan cheese
• 3/4 teaspoon (7 ml) yellow asafoetida powder
• 2 medium red peppers, finely diced
• 1/2 stalk celery, finely diced
• 6 cups (1.5 litres) tomato puree
• 2 teaspoons (10 ml) dried oregano
• 1 teaspoon (5 ml) dried marjoram
• 2 tablespoons (40 ml) fresh basil
• 1/4 teaspoon (1 ml) ground cloves
• 2 tablespoons (40 ml) brown sugar
• 2 teaspoons (10 ml) salt
• 2 cups (500 ml) grated parmesan cheese
For fried eggplant
• ghee or oil for deep-frying
• 2 cups (500 ml) wholemeal flour
• 2 teaspoons (10 ml) salt
• 1 teaspoon (5 ml) black pepper
• water for batter
• 3 large eggplants, sliced into 1 1/4 cm (1/2-inch) fillets (approximately 12 slices)
• 1 cup (250 ml) cultured buttermilk
• 2 cups (500 ml) bread crumbs
• 2 cups (500 ml) wholemeal flour
• 2 teaspoons (10 ml) salt
• 1 teaspoon (5 ml) black pepper
• water for batter
• 3 large eggplants, sliced into 1 1/4 cm (1/2-inch) fillets (approximately 12 slices)
• 1 cup (250 ml) cultured buttermilk
• 2 cups (500 ml) bread crumbs
To degorge the eggplants (optional)
• Rub salt on the eggplant slices and let them sit for half an hour. Rinse the eggplant slices thoroughly with cold water and dry them with paper towels.
To make the sauce
• Heat the olive oil over high heat in a heavy saucepan. Saute the asafoetida; then add the minced red peppers and celery. Stir-Fry for a few minutes. Add the tomato puree, herbs, spices, sugar, and salt. Bring the mixture to the boil, reduce the heat, and simmer the sauce, stirring occasionally, for about 15 minutes. Remove from the heat.
To batter and fry the eggplant
• Heat the ghee or oil for deepfrying until it reaches about 185°C/365°F. Combine the flour, salt, pepper, and cold water to form a medium-thick batter. Dip a few slices of eggplant in the buttermilk, roll them in bread crumbs, and dip them into the batter. Fry them in the hot ghee or oil until golden brown on both sides. Remove and drain. Repeat this procedure until all the eggplants are cooked.
To assemble the casserole
• Preheat the oven to 180°/355°F. Spread one-third of the tomato sauce in a deep casserole dish (about 25 cm x 30 cm [10 inches x 12 inches]). Place half of the eggplant slices on top. Carefully pour and spread another one third of the tomato sauce on top and sprinkle on half the parmesan cheese. Layer the rest of the eggplant in the dish; then pour on the rest of the tomato sauce. Sprinkle on the remaining cheese. Bake for 40 minutes. Serve hot or warm.
Note: As an alternative, serve the fried, crumbed, and battered eggplant fillets hot, on individual platters, with a generous spoonful of sauce and parmesan cheese.
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