This crumbed eggplant is very easy to make, they are great hot or cold, are great with or without the sauce. They are just delicious.
This is lunch, this dinner, this is party food, this can even be breakfast for me.
I only salt eggplant that has a lot of seeds in it, if by chance you buy one with minimal seeds, you can skip this step.
Simple, addictive, delicious, I could eat this again and again.
2 large eggplants
1 tablespoon salt
½ cup plain flour
2 eggs, lightly beaten
¼ cup milk
½ cup finely grated fresh parmesan cheese
2 cups packaged breadcrumbs
Vegetable oil for shallow frying
Tomato Basil Sauce:
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, crushed
1 x 400g can tomatoes
2 tablespoons tomato paste
½ cup chicken stock
2 tablespoons chopped fresh basil
Cut eggplants into ½-1cm thick slices. Place slices on wire racks over oven trays; sprinkle with salt. Stand for 30 minutes, rinse under cold water; drain. Pat eggplant slices dry with absorbent paper.
Coat eggplant slices in flour, dip in combined eggs and milk, then coat in combined cheese and breadcrumbs.
Tomato Basil Sauce: Heat oil in a medium pan; add onion and garlic; cook, stirring, until onion is soft. Add undrained crushed tomatoes, tomato paste and stock. Simmer, uncovered, for about 5 minutes or until slightly thickened. Stir in basil.
Shallow fry eggplant slices, in batches, over medium heat, in hot oil until browned on both sides and crisp, and eggplant is cooked through.
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