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Thursday, April 28, 2011

Eggplant Parmigiana

crumbed slices off eggplant topped with pasta sauce and cheezly

You will need:
1 eggplant, cut into 1.5cm thick slices
1 jar of pasta sauce. I used a mushroom and garlic sauce
a tablespoon of grated mozarella cheezly per eggplant slice
Cornflour  for dusting (about half a cup)
breadcrumbs for coating eggplant (about half a cup)
1/2 cup of water mixed with 3 tablespoons of cornflour,( and 2 tablespoons of massells chicken stock ***optional)

prepare eggplant - coat eggplant in salt and let sit for about 15 minutes per side, this will draw out the bitterness from it. Once this is done thoroughly wash salt off eggplant with some fresh water.

get 3 bowls ready
1: cornflour - to coat the eggplant
2: water/cornflour/stock combo which is your 'eggy' mixture
3: breadcrumbs.

Take each eggplant slice and coat first with cornflour, then with egg mixture, and then with breadcrumbs

Shallow fry each slice in a pan for 5 minutes on each side (or until browning) and then bake in oven on 190C for 15 minutes, flip eggplant and cook on other side for another 15 minutes.

Top with pasta sauce and cheezly and cook in oven for a further 10 minutes


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