Makes 8-10
Prep 20 mins
Cooking Time 10 mins
Ingredients
1 large eggplant
2 eggs
Milk
1/3 cup of grated Parmesan cheese
1/2 cup of plain flour
1 cup of breadcrumbs
Salt/pepper
Method
- Slice eggplant into 1/2 cm pieces (lengthways)
- Salt both sides and set aside for 15 minutes (to draw out any bitter juices.
- Rinse the eggplant pieces and pat dry with a paper towel.
- Season with salt.
- Prep three bowls:
- Filled with plain flour
- 2 beaten eggs, a splash of milk and 1/3 of a cup of grated Parmesan cheese
- Breadcrumbs (homemade if possible like a sourdough)
Step 1: dip the eggplant in flour. Shake off any excess.
Step 2: dip in the egg & Parmesan mix
Step 3: dip in the breadcrumbs, pressing down, so the crumb sticks to the eggplant.
6. Heat a frypan with oil. When hot enough (we like to insert the end of a wooden spoon, if it bubbles, the oil is hot enough!)
7. Fry each eggplant until golden – place on paper towel and repeat the process.
8. Serve with freshly grated Parmesan on top of the eggplant pieces and a spoonful of tomato homemade sauce (e.g. sautéed garlic with tin tomatoes & salt, fresh basil and cook until thickened.)
