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 🍞
  • 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 into 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 Roasted cauliflower, hazelnut and pomegranate salad
Next article Pea and Asparagus Oven Baked Brown Risotto πŸ€

Leave a comment

Comments must be approved before appearing

* Required fields