Indian-Style Roasted Eggplant Parmesan

Name: Indian-Style Roasted Eggplant Parmesan
Cuisine: Latin American, Cuban, Greek, European, Southern, Mediterranean, American
Ingredients: 2 large (each about 1 1/2 lb/680 g) globe eggplants, cut into ¼ in/6 mm thick slices lengthwise; Fine sea salt; Grapeseed oil; 2 Tbsp ghee or unsalted butter, softened to room temperature plus extra to grease a baking dish; 1 tsp red pepper flakes (use a hot variety); 1 tsp ground turmeric; 1 ½ tsp garam masala, homemade or store-bought; 1 large white or yellow onion, diced; 6 garlic cloves, thinly sliced; One 28 oz/800 g can crushed tomatoes; 6 oz/170 g shredded mozzarella; ¼ cup/8 g grated Parmesan; 2 Tbsp unsalted butter, cubed; 1 Tbsp nigella seeds; 2 Tbsp fresh basil leaves, torn

Instructions

This is a fun take on this beloved Italian classic called melanzane alla parmigiana, aka eggplant parmesan, through an Indian lens. I stuck with a theme - Go bold and go hot! The tomato sauce gets infused with heat from red pepper flakes, turmeric, and garam masala in the tomato sauce, and a sprinkling of nigella seeds (don’t use mustard seeds here, it doesn’t work nicely in this combination).

Updated at: Fri, 18 Apr 2025 16:01:11 GMT