Michaelโ€™s Eggplant Parmigiana ๐Ÿ†

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 ๐Ÿ†
  • 1 onion
  • 2 cloves of garlic
  • 2 tins of good quality tinned tomato ๐Ÿ…
  • 1 pack of Japanese (panko) breadcrumbs or make your own like l do ๐Ÿž
  • 2 eggs ๐Ÿฅš
  • 100ml milk ๐Ÿฅ›
  • 200g plain flour
  • Salt
  • Olive oil
  • Vegetable oil

Method

  1. Slice your eggplantsย 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 ยฐCย and carefully fry your eggplant until golden brown.ย 
  6. Top them with Napoli and mozzarella and grill.


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