I’ve loved eggplant since childhood, and my fondness for it only grows stronger with each passing day.
Bharta is a favourite, and I adore the roasty flavor that comes with it.
To me, eggplant is the vegetarian meat that I can relish in all flavors.
Here’s another favourite, Italian eggplant parmigiana,
and this is how simple it is to make –
Here is the updated caption:
Ingredients:
2 large eggplants
Salt to taste
1 tsp Italian seasoning
1 cup grated Parmesan cheese and 1 cup shredded mozzarella cheese
For the sauce tomato sauce
Olive oil
Garlic
Fresh basil
Italian herbs
Method: I fried the eggplant slices in olive oil until golden, then made a quick tomato sauce with olive oil, garlic, tomatoes, basil, and Italian herbs. Next, I layered the eggplant with tomato sauce at the bottom, added a layer of eggplant, repeated with tomato sauce, added a generous amount of cheese, finished with cheese on top, and baked at 190°C for 35-40 minutes.
Finally, I garnished with fresh basil and served warm 🤌🏻
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