Eggplant Parmigiana
Indulge without breaking the bank with this comforting vegetarian spin of the Italian classic.
Ingredients
- 1/4 cup plain flour
- 2 free range eggs, lightly beaten
- 2 cups panko breadcrumbs
- 1 large eggplant, cut into 4 thick slices lengthways
- 1/2 cup vegetable oil
- 2/3 cup tomato pasta sauce
- 2 vine-ripened tomatoes, sliced
- 1 cup grated mozzarella
- 120g baby spinach
- 1/4 bunch basil, leaves picked
- 1 lemon, cut into cheeks
Method
- Place flour, eggs and breadcrumbs in separate bowls. Coat eggplant in flour, shaking off excess, then dip into egg and then breadcrumbs, pressing firmly to coat. Chill for 10 minutes.
- Heat oil in a large non-stick frying pan. Cook eggplant for 2 minutes on each side or until golden-brown and cooked. Place on paper towel to drain.
- Place eggplant on a baking paper-lined tray. Top evenly with sauce, tomato and mozzarella. Place under a hot grill or in a preheated oven at 200°C for 3-5 minutes or until mozzarella has melted. Serve with spinach, basil and lemon.
