Egg plant in tomato, basil gravy. This morning when I came upon some eggplants and tomatoes that were at their best, I was inspired to share this recipe for fried eggplant with tomato and basil (melanzane al funghetto), a vegetable side dish made in homes all over the Campania region. Basil roasted eggplant topped with fresh heirloom tomatoes and a drizzle of balsamic vinegar. It's a vegan, low-carb and Transfer the eggplant to a cutting board and top it with the tomatoes, julienned basil leaves, balsamic vinegar and flake salt if desired.

Season with salt and pepper and transfer to bowls. This simple recipe for eggplant noodles is tossed with a quick tomato basil sauce and lots of parmesan cheese for a fresh summer meatless meal. This simple Eggplant and Tomato Sauce is delicious, made with diced eggplant stewed in tomatoes and garlic. You can have Egg plant in tomato, basil gravy using 17 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Egg plant in tomato, basil gravy

Prepare 1 of big purple brinjal.
Prepare 2 tbsp of maida.
It's 1 of egg.
It's 3 pieces of bread crumbs.
It's 1 tbs of Oregano.
Prepare 1 tbsp of Basil leaves.
You need 1 tsp of Chilli flakes.
You need 1 tsp of Rosemary.
Prepare of For bread crumbs 1/2 tsp chilli flakes extra.
Prepare to taste of Salt.
It's of Oil for grilling (I did not bake).
It's 3 of tomatoes puree.
Prepare 4 flakes of Garlic.
It's 1/2 of onions chopped.
Prepare 1 tsp of red chilli powder.
Prepare 4 nos grated of Amul cheese cubes.
You need 2 tbssp for gravy of Oil.

Eggplants, also known as aubergines, belong to the nightshade family of plants and are used in many Italian dishes. cherry tomatoes. ½ cup. fresh Basil leaves (washed). How healthy are the main ingredients? Serve immediately with tomatoes and fresh basil leaves. Follow us on: Roasted Eggplant with Tomato & Basil.

Egg plant in tomato, basil gravy instructions

First cut eggplant in round shape sprinkle salt on it and keep aside for 10 minutes.
Now take bread crumbs and mix basil,oregano, chilli flakes and rosemary keep aside..
Now make a watery maida dip. If u r using egg beat the egg also with little water. First dip in maida,then it in egg and roll in mix bread crumbs..
Now keep all in a plate. Now heat the grill pan add 2 tbs oil and grill eggplant roundles on a med flame.
Till golden from both sides. Now heat a pan add oil and garlic saute a minute add chopped onion saute for a two minute add tomato puree,basil leaves and red chilli powder.make a semi thick gravy by adding salt..
Now pour little gravy on a serving dish,place roundles on it and again pour balance gravy on it and sprinkle grated amul cheese and heat 1 minute in microwave and cheese melt and serve hot with kulcha,nan and tandoori roti..
Enjoy with family and guests really amazing dish..

To make the Tomato & Basil sauce: Put a skillet over a medium flame and heat the oil. Dredge the eggplant pieces first in the flour, shaking off the excess, then in the egg, shaking off the excess again and finally in the breadcrumb Place an eggplant/mozzarella piece on top and garnish with a blistered tomato. Drizzle with olive oil and serve. Japanese eggplants are longer and more narrow than the globe eggplants most of us are familiar with, so the slices are more manageable in the Arrange half of tomato slices over eggplant slices. Top with half of zucchini slices; sprinkle with half of cheese mixture.