What you need
Eggplant: 1 big
Olive oil: 3 tablespoon
Black pepper: ½ teaspoon
Egg: 1 no
Gram masala: 1 teaspoon
Cumin powder: ½ teaspoon
Bread crumbs: 1 cup
Ragu sauce: 1 cup
Mozzarella: ½ cup
Fontina. Parmesan cheese blend: 2 tablespoon
Water: 3 tablespoon
Salt: 2 teaspoon
For Rice vermicelli
Rice vermicelli: 2cup
Curry leaves: 1 sprig
Ginger: 1 inch
Roasted peanut: 2 tablespoon
Olive oil: 2 tablespoon
Mustard seeds: ½ teaspoon
Red chilies: 2 no ( halved into 2 pieces)
Urad dal: 1 tablespoon
Chana dal: 1 tablespoon
Salt: ½ tablespoon
Lemon juice: ½ of one lemon
Turmeric: ¼ teaspoon.
How I made
Spicy eggplant Parmesan
Wash and peel the skin of eggplant and cut into ¼ inch rounds. Sprinkle salt on both sides of egg plant rounds and set aside in colander for 30 minutes. Squeeze out excess juice from the eggplant and wash them in running water and set aside. Wipe eggplant rounds with kitchen towel to remove excess moisture.
In mean time in a small bowl beat egg with water and set aside. In a plate mix bread crumbs, black pepper, cumin powder, gram masala and set aside.
Preheat oven to 375F. Line the baking sheet with non-stick foil and grease them with 1 tablespoon oil
Dip the eggplant round into egg and then into bread crumbs. Coat the eggplant round entirely with bread crumbs and arrange well coated egg plant rounds into the greased baking sheet. Finally sprinkle rest of oil on the top of each round and bake them for 30 minutes on each side or until they become golden brown color.
In a baking dish spread the bottom with 2 tablespoon of tomato sauce. Then line the baked breaded egg plant rounds and spread with tomato sauce and add cheese. Then repeat with breaded egg plant rounds-tomato sauce and mozzarella cheese and Fontina, Parmigiano-Reggiano cheese blend. Cover them with aluminum foil and baked for 20 minutes and then remove the cover and bake another 5 minutes or until cheese gets bubbly.
Enjoy with rice vermicelli, pasta and so on.
Lemon rice vermicelli
Soak chana dal in ¼ cup water for 30 minutes. Drain and microwave them for 1 minutes and set aside (This step is optional; I don’t like to bite hard chana dal).
Soak rice vermicelli in hot water for 3 minutes before cooking.
In a sauce pot heat 5 cup of water, once it starts boiling add salt and soaked rice vermicelli and cook them for 3 minutes and drain them in colander and set aside.
In a skillet heat oil and add mustard seeds , urad dal, red chili pepper, chana dal and curry leaves. When mustard seeds starts popping add turmeric, chopped ginger and peanut fry them for 2 minutes. To this add cooked rice vermicelli and mix everything and add lemon juice and switch off the flame.
Enjoy with any curry or eggplant Parmesan.
Preparation time: 8 minutes (if you are using soaked chana dal + 30 minutes)