Eggplant Parmesan/ Aubergine Parmigiana/ Terong Dengan Keju Parmesan
serves 6-8 portion
This is one of my favourite food, actually in Indonesia you can just cook the Eggplants or we called it Terong by adding some sambal.
Eggplant Parmesan, parmigiana di melanzane in Italian, is one of the classic preparations of Southern Italy. It is a preparation associated with the cooking of Naples, but it is popular in the Campanian countryside and Calabria and Sicily.
- 200 gr Parmesan Cheese
- 300 gr of fresh mozzarella, cut thinly
- 2 Large of Terong/ Eggplants/Aubergine, cut about 1cm
- 1 Large Carrot, cut about 1cm
- 1 Large zucchetti/ zucchini, cut about 1cm
- 1/2 cup of all-purpose flour
- 1/2 cup of dry Breadcrumbs
- 1 Egg, Beaten
- 4 tbsp of Olive Oil
- 1 Onion, chopped finely
- 3 Garlic, peeled & minced
- 10 Brown Mushrooms,cut into 6 pieces
- Freshly ground black pepper
- 2 cans of Tomato Sauce
- 1 cup Water
- A pinch of Salt
- Cayenne Pepper (optional)
- 1 cup of dry Red wine (optional)
- A pinch of Nutmeg
- 1/2 tsp of Cinammon Powder
- 1/2 tsp Dried Oregano
- 2 Sheets of Bay Leaves
- Rosemary leaves
How to make it
- Cut theZucchetti, carrot & eggplants into 1 cm per slice, set aside. Place some eggplants in a large colander and sprinkle evenly with some salt. (Be sure to put a big bowl under the colander to catch the water from the eggplants) Repeat with remaining eggplant, salting, until all eggplants are in the colander. Let it drain for about 30 minutes (The purpose of this step is to have the eggplant release some of the moisture before cooking).
- While the eggplant is still draining you can prepare the tomato sauce
- Tomato Sauce: add Olive oil in a frying pan with a medium high heat, then add cut onions & minced garlic stir it until the colour is turning to golden brown, then add mushroom, stir it for another 5-10 minutes until the mushroom is getting soft. (optional you can add some red wine). Stir well, add the tomatoes, cinammon powder, cayenne pepper, salt, black pepper, nutmeg, oregano, bay leaves & rosemary. Stir well until well combined & bring it to boil. Reduce the heat to medium-low heat simmer. Cover for about approx. 90 minutes, stirring occasionally. Let the tomato sauce get a little bit thick.
- When the eggplant has drained, wipe them off to remove the excess water – you may use paper towels. In another wide bowl, combine flour and breadcrumbs together. Pour beaten eggs into another bowl. Place a large, deep skillet over medium heat, and pour in a half inch of vegetable oil. When the oil is shimmering, dip the eggplant slices into the egg mixture, then coat with flour & breadcrumb mixture. Discard any leftover egg or bread crumb mixture. Arrange the slices, one layer deep, on the prepared baking sheets. .
- Check the Tomato sauce, when it is ready preheat the oven to 180°C (356F).
- Oil around the casserole dish with a pastry brush, spread 1 cup of tomato sauce. Put one third of the eggplant slices, then spread evenly with 1 cup of Tomato sauce and sprinkle parmesan until its cover. Now repeat the process. Arrange some slices of zucchetti/zucchini over the tomato sauce, then on the top of zucchetti arrange some slices of carrot until fully covered. On top of the carrot arrange the slices of eggplant, cover it with tomato sauce. To finish lay the last eggplants, then cover it with the rest tomato sauce, parmesan and mozzarella cheese until its fully covered.
- Bake for 40 minutes, until the top is golden brown, bubbly & of course until its all the way through.
- Let it cool down for 15-20 minutes. Then serve.
Enjoy! En Guete! Selamat Makan!