Crispy Eggplant Parmigiana
Servings: 4
Eggplant Parm Gets a Crispy Makeover!Forget soggy eggplant! This recipe transforms the classic Parmigiana with crispy, golden-fried eggplant slices. Layered with a vibrant tomato sauce, fresh basil, and melty mozzarella, it's an Italian indulgence you won't be able to resist.
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Ingredients
- 2 eggplants
- 2 eggs
- 1 cup plain flour
- 2 cups panko breadcrumbs
- 1 small onion diced
- 1 garlic clove chopped
- 1 tin chopped tomatoes
- 1 cup basil leaves
- 1 fiore di latte / fresh mozzarella ball
- Sea salt flakes
- Pepper
- Extra virgin olive oil
Instructions
- Place the eggplant into a 200c preheated oven and allow to cook whole until the eggplant collapses. Allow to cool. This step can be done on the gas stove top which gives this a smoky flavour.
- Peel the skin gently off the eggplant, keeping the top in tact, then press the flesh flat between paper towelling to allow to dry
- Place into flour, egg and then into the breadcrumbs and fry in extra virgin olive oil until golden and crisp.
- Meanwhile, place the onions and garlic into a shallow fry pan with a few tablespoons of extra virgin olive oil, and allow to cook gently until they are both sot and light coloured. Add the tomatoes, basil, and season with salt and pepper and allow to bubble until reduced for about 30 minutes
- Serve the eggplant with the sugo ontop, and tear the fresh mozzarella & serve with extra basil leaves.