I have always had a turbulent relationship with the eggplant. Earlier I used to simply hate eating it while my mother made umpteen efforts to somehow get it down my throat. When I got married I had to get used to them because the husband loves eggplant. I have found that it is easier to make things he likes the way he likes them rather than trying to introduce him to new dishes and cuisines. So we had a good deal of Indian varieties of eggplant like ennai kathirikai and baingan ka bhartha.
When we moved to Malaysia, a shocking transformation took place. The husband simply refused to have eggplant of any kind that I made. Same eggplant, same recipe, same husband but different reaction. What’s a girl to do? So I picked this theme for October’s blogging marathon simply to figure out other ways of getting the husband to go back to liking eggplants.
Today’s recipe is adapted from a blogging marathon recipe of yore. Do check it out for some amazing pictures and wonderful step by step guidelines. So here goes-
WHAT WE NEED
1 large eggplant
2 bread slices ground to crumbs
3/4 cup tomato sauce
2 cups grated cheese ( I used around 1 1/2 cup of Parmesan and 1/2 cup of cheddar)
WHAT TO DO
- Mix breadcrumbs, salt and pepper and keep in a plate so as to be easy for dipping the eggplant slices.
- Beat an egg and keep it in an open mouthed cup for easy dipping again
- Preheat the oven to 200C
- Grease a baking tray with olive oil or line it with parchment paper.
- Peel the eggplant and cut them into half inch thick slices
- Dip each slice in the beaten egg and coat each slice with the breadcrumb mixture
- Place the slices on the baking tray in a single layer not overlapping each other.
- Bake the eggplant slices for 10 minutes. Then flip each slice and bake for another 10 minutes
- Spread half of the tomato sauce at the bottom of an 8 x 8 baking pan
- Place the eggplant slices on the sauce without overlapping each other.
- Cover the eggplant generously with cheese
- Pour the other half of the tomato sauce and place the balance eggplant slices and cover with cheese again.
- Cover the pan with aluminum foil and bake at 200 C for 25 minutes
- Remove the foil and bake it uncovered for 10 minutes
- Enjoy !
- I added some extra cheese after baking and before serving simply because the husband is quite the cheesy guy.