Skip to content
Michael’s Eggplant Parmigiana πŸ†-Fresh Connection

Michael’s Eggplant Parmigiana πŸ†

This is the way a true Chef makes Eggplant Parmigiana at home. I visited my friend Michael for dinner this Sunday night and he whipped us up something special. Enjoy!

Ingredients

  • 2 eggplant πŸ†
  • 1 onion
  • 2 cloves of garlic
  • 2 tins of good quality tinned tomato πŸ…
  • 1 pack of Japanese (panko) breadcrumbs or make your own like l do 🍞
  • 2 eggs πŸ₯š
  • 100ml milk πŸ₯›
  • 200g plain flour
  • Salt
  • Olive oil
  • Vegetable oil

Method

  1. Slice your eggplantsΒ into 1cm thick slices, then sprinkle some salt and leave them for an hour.
  2. Pan fry them until golden on both sides with olive oil.
  3. Make your Napoli sauce, (onions, garlic, oregano, tomatoes) and set aside.
  4. Crumb your eggplant with flour, then egg wash (whisked eggs and milk) then dip into the panko breadcrumbs.
  5. Heat your veg oil to 160 Β°CΒ and carefully fry your eggplant until golden brown.Β 
  6. Top them with Napoli and mozzarella and grill.


Previous article Selecting and deseeding a pomegranate
Next article Roast Pumpkin and Couscous Salad

Leave a comment

Comments must be approved before appearing

* Required fields

Local Delivery

FreeΒ for orders over $50*

Store Pickup

Free store collection on all orders