Wednesday, December 29, 2010

Eggplant Parmesan


Ingredients
  • 2 eggplants, peeled, cut into 1/2 inch slices
  • 2 tsp salt
  • 2 large onions, chopped
  • 2 tsp dried basil
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 14.5 oz can diced tomatoes, undrained
  • 1 12 oz can tomato paste
  • 1 Tbsp honey
  • 1 tsp lemon juice
  • 1 tsp pepper
  • 2 tsp minced garlic
  • 2 eggs, beaten
  • 1 1/2 cups dry bread crumbs
  • 1/4 cup butter
  • 32 oz. mozzarella cheese, shredded
  • 1 cup parmesan cheese
Place eggplant slices in colander and sprinkle with salt. Let sit for 30 minutes. Saute onions, basil, bay leaves, oregano, and parsley in oil until onions are soft. Add tomatoes, tomato paste, honey, lemon juice, and pepper. Bring to a boil. Reduce heat. Simmer for 30 minutes while covered. Add garlic and simmer for 10 more minutes. Take out bay leaves. Rinse eggplant slices, pat dry with paper towels. In a bowl, combine eggs and pepper. In another bowl, place bread crumbs. Dip eggplant slices into eggs, then breadcrumbs, then in skillet cook halfway in butter for 3 minutes on each side. In large baking dish, layer eggplant, tomato sauce, and mozzarella. Repeat layers. Sprinkle parmesan cheese on top. Bake at 375 for 35 minutes.

Original recipe taken from here.

Piyaju/Pakora II


Ingredients
  • 1 cup besan (chickpea flour)
  • Few tbsp oil
  • 1 tsp cumin
  • 1 1/2 tsp salt
  • 1-2 chili peppers, chopped
  • 1/2 cup water
  • 3-5 onions, chopped
Mix all ingredients to form a batter. Drop spoonfuls in hot oil. Deep fry. Drain on paper towel. Serve hot with chutney. (Can use vegetable pieces like cauliflower or potato also.)