Eggplant Parmesan with Creamy Makhani Gravy: An Indo-Italian Fusion
1 hour
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About Eggplant Parmesan with Creamy Makhani Gravy: An Indo-Italian Fusion
Indulge in a culinary adventure with this unique Eggplant Parmesan recipe, infused with the rich and aromatic flavors of Indian Makhani gravy. This exciting fusion dish combines crispy, cheesy eggplant layered with oregano and spices, then generously drizzled with a creamy, comforting tomato-based sauce bursting with warmth and spice.The tender eggplant perfectly complements the fragrant makhani sauce, creating a harmonious balance of Italian and Indian culinary traditions. Prepare for a flavor explosion that will tantalize your taste buds and leave you wanting more! This recipe is perfect for a satisfying lunch or dinner, offering a delightful twist on classic comfort food. Get ready to impress your family and friends with this innovative and delicious dish!
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Eggplant Parmesan
- 1 Eggplant also known as brinjal, chopped into large rectangular pieces, medium-sized
- 100 gm Parmesan Cheese
- 1 tsp Salt or to taste
- 1/2 tsp Pepper black, freshly ground
- 1 tsp Oregano dried
- 1/2 cup All-Purpose Flour refined flour
- 1/4 cup Corn Flour
- 1 cup Breadcrumb
- 1/4 cup Mint Leaves chopped, fresh
- 2 tbsp Butter
- 1/4 cup Olive Oil
For the Makhani Gravy
- 1 tsp Cumin Seeds jeera
- 2 Bay Leaves tej patta
- 2 clove Garlic minced
- 1 inch Ginger minced
- 1 Onion chopped, medium
- 1 Tomato chopped
- 1/4 cup Tomato Puree
- 1/2 tsp Turmeric Powder haldi
- 1 tsp Fenugreek Leaves kasuri methi, dried
- 1/2 Bell Peppers capsicum, chopped
- 1 tsp Garam Masala
- 1/4 cup Heavy Cream
- 1/4 tsp Pepper or honey, white
- 1 tsp Honey
- 1/2 tsp Chili Flakes or to taste, red
- 1/4 cup Water
Instructions
Prepare the Eggplant
- Peel the eggplant and chop into large rectangular pieces. Season generously with salt, black pepper, and red chili flakes.
Prepare the Breading
- In a bowl, whisk together all-purpose flour, corn flour, and oregano. In a separate bowl, combine breadcrumbs and chopped mint leaves.
Assemble the Eggplant Parmesan
- Layer two seasoned eggplant pieces with a slice of Parmesan cheese between them. Dip the layered eggplant in the flour mixture, then coat thoroughly in the breadcrumb mixture.
Make the Makhani Gravy
- In a pan, heat butter and olive oil. Add bay leaves, cumin seeds, and allow to sizzle. Add chopped onion and sauté until softened. Add minced garlic and ginger, sauté briefly.
Simmer the Gravy
- Add chopped tomato, bell pepper, and tomato puree. Stir in water and simmer for 5-7 minutes. Stir in honey, then allow to cool slightly. Remove bay leaves and blend to a smooth puree. Strain for a smoother consistency if desired.
Finish the Gravy
- In a separate pan, heat butter. Add the makhani puree, salt, white pepper, turmeric powder, garam masala, and cook for 2-3 minutes. Stir in heavy cream and crushed kasuri methi.
Fry and Serve
- Heat oil in a pan and carefully fry the breaded eggplant pieces until golden brown and crispy. Serve the eggplant parmesan immediately, generously drizzled with the creamy makhani gravy.
Recipe Notes
Expert Tips for the Best Eggplant Parmesan with Makhani Gravy
- For extra crispy eggplant, let the breaded pieces rest for 15-20 minutes before frying.
- Adjust the amount of chili flakes to your preferred spice level.
- If you don't have heavy cream, you can substitute with full-fat coconut milk for a slightly different flavor profile.
- Garnish the finished dish with fresh cilantro or parsley for an added pop of color and freshness.
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Recipe Nutrition
Calories: 3015kcalCarbohydrates: 75gProtein: 8gFat: 305gSaturated Fat: 1gPolyunsaturated Fat: 91.2gMonounsaturated Fat: 182.4gSodium: 1710mgFiber: 9gSugar: 53g
Nandini Diwakar
Articles: 36
4 Comments
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This looks amazing! Thanks for sharing.
This looks so good! Appreciate the share.
This is amazing! Excited to make it.
Looks so yummy! Excited to make it.