Spaghetti with Eggplant Parmigianna


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Spaghetti with Eggplant Parmigianna

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This famous pasta dish comes from Parma in Italy. Spaghetti tossed in a chilli cream sauce topped with cheese filled eggplants and the famous Italian tomato sauce. It makes a harmonious blend of flavours. When selecting eggplants, look for those that are heavy for their size, and have a smooth, shiny and deep purple skin. Toss the spaghetti in the chilli cream sauce just before serving, as it doesn't taste as good when it is reheated. Warm the dish in an oven if the eggplant slices have turned cold. Enjoy it hot and, of course, freshly prepared.

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Spaghetti with Eggplant Parmigianna recipe - How to make Spaghetti with Eggplant Parmigianna

Preparation time :    Cooking time :    Total Time:     Serves 4.
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Ingredients


For the chilli cream spaghetti
3 cups cooked spaghetti
2 cloves garlics, sliced
1 tbsp dry red chilli flakes (paprika)
1/2 cup milk
2 tbsp fresh cream
1 tomato, deseeded and chopped
1 tsp butter
1 tsp olive oil or oil
salt to taste

For the eggplant parmagiana
250 gms brinjal (baingan / eggplant)
4 cheese slices
1 cup bread crumbs
1/2 tsp dried mixed herbs
1/2 tsp salt
1/4 cup plain flour (maida)
oil for deep-frying

Other ingredients
1/2 recipe Tomato Cream Sauce
Method

    For the eggplant parmagiana

    1. Slice the eggplant into 16 slices of 4 mm. thickness. Keep aside.
    2. Combine the breadcrumbs, mixed herbs and salt in a dry plate and mix well.
    3. Mix the flour with enough water in a bowl to make a paste of coating consistency.
    4. Cut each slice of cheese to fit into the eggplant slice.
    5. Place each portion of the cheese slice and 1 teaspoon of tomato cream sauce in between two eggplant slices.
    6. Dip each eggplant cheese sandwich into the flour paste and then coat with the bread crumb mixture.
    7. Press the bread crumbs firmly onto the eggplant slices.
    8. Deep fry in hot oil till golden brown. Drain on absorbent paper and keep aside.

    For the chilli cream spaghetti

    1. Heat the butter and olive oil in a pan and sauté the garlic and chilli flakes in it for a few seconds.
    2. Add the milk and cream and bring to a boil.
    3. Add the spaghetti and salt and toss lightly.
    4. Add the tomato and mix well. Keep aside.

    How to proceed

    1. Place the chilli cream spaghetti on a large serving plate and top with the eggplant parmagianna.
    2. Heat the tomato cream sauce and pour on top.
    3. Serve hot.
    Accompaniments

    Butter Bean and Vegetable Soup 
    Fried Mozzarella Sticks 
    Peach Lettuce Salad, Peach Lettuce Pizza Strips Salad 
    Spinach and Ricotta Pie 

    Nutrient values per
    Energy483 cal
    Protein15.9 g
    Carbohydrates58.1 g
    Fiber5.7 g
    Fat20 g
    Cholesterol0 mg
    Vitamin A670.8 mcg
    Vitamin B10.6 mg
    Vitamin B20.3 mg
    Vitamin B34 mg
    Vitamin C36.2 mg
    Folic Acid60.7 mcg
    Calcium296.5 mg
    Iron3.3 mg
    Magnesium0 mg
    Phosphorus0 mg
    Sodium29.3 mg
    Potassium386.1 mg
    Zinc0.7 mg

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    Reviews

    Spaghetti with Eggplant Parmigianna
    5
     on 09 Dec 16 03:58 PM


    Eggplant Parmigiana was so cheesy from inside and crunchy from outside. Tasted so well with Paprika Spaghetti and Creamy Tomato Sauce. My Guests went crazy over this yummy dish and want me to make it gain for my next party. So happy to have tried this recipe. Will surely try many more from your website.
    Spaghetti with Eggplant Parmigianna
    5
     on 15 Mar 13 03:14 PM


    The final dish was worth the effort preparing it, especially frying the eggplant parmigiana. The overall combination of chilli cream spaghetti, eggplant parmigiana and the tomato cream sauce taste great.