Traditionally Eggplant Parmigiana is like a tray-baked lasagne dish using eggplant slices instead of pasta sheets. This recipe has all the flavour of traditional eggplant parmigiana, but is quicker to make. If you can, use ghee, which makes the crumb coating tastier.
*Eggplant x 1 medium sized
*Panko breadcrumbs x 1.5 cups
*Plain flour x ½ cup
*Eggs x 2
*Ghee (clarified butter) for frying (2 tablespoon’s approx)
*Tomato based pasta sauce x 6 tablespoon’s
*Grated tasty cheese x 1 cup
*Fresh basil leaves for finishing dish
*2 freezer bags for flour and panko crumbs (to minimize washing-up)
-Slice eggplant into rounds (or large coins) around 1 to 1.5cm thick. Each eggplant yields around 6 slices.
-Place flour into a freezer bag and the panko crumbs in another bag.
-In a small bowl beat eggs with a fork.
-Place ghee in a frying pan and warm on low heat while you crumb eggplant slices.
-Preheat oven to 150 degrees C.
-Flour each slice of eggplant first by putting in flour bag and shaking to coat, one by one and placing slices on a plate.
-Dip each floured eggplant slice into the egg mixture and one by one, coat in panko crumb bag and set aside on a plate.
-Prepare an oven tray with a sheet of baking paper.
-Fry crumbed slices in ghee until crispy brown on both sides and place on oven tray.
-Add a tablespoonful of tomato pasta sauce onto each piece of eggplant, then sprinkle over tasty cheese on each portion.
-Put tray of eggplant parmigiana slices into oven and heat until cheese is melted and bubbling (about 5 minutes).
-Using an egg-flipper, plate eggplant and top each slice with a basil leaf or chopped fresh basil. Serve immediately. Lovely as a side dish or serve as a main course with salad greens (For main course quantities, use ¾ to 1 whole eggplant per person).
Recipe yields 6 slices of eggplant (serves 2 as a side dish)