
By niksharmacooks.com
Indian-Style Roasted Eggplant Parmesan
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, 28 Mar 2025 10:57:23 GMT
Nutrition balance score
Good
Glycemic Index
30
Low
Glycemic Load
8
Low
Nutrition per serving
Calories412.5 kcal (21%)
Total Fat27.4 g (39%)
Carbs27.9 g (11%)
Sugars14.4 g (16%)
Protein15.8 g (32%)
Sodium814 mg (41%)
Fiber9.1 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

680gglobe eggplants
large, cut into 1/4 in/6 mm thick slices lengthwise

fine sea salt

grapeseed oil

2 Tbspghee
or unsalted butter, softened to room temperature plus extra to grease a baking dish

1 tspred pepper flakes
use a hot variety

1 tspground turmeric

1 ½ tspgaram masala
homemade or store-bought

1white onion
large, or yellow, diced

6garlic cloves
thinly sliced

800gcan crushed tomatoes

170gshredded mozzarella

¼ cupParmesan
grated

2 Tbspunsalted butter
cubed

1 Tbspnigella seeds

2 Tbspfresh basil leaves
torn
Instructions
View on niksharmacooks.com
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Notes
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Delicious
Easy