Wednesday, 24 October 2012

Melanzane alla Parmigian

  • You will need:
  • 1 eggplant
  • 2 eggs
  • 1/4 of a cup of flour
  • 1/4 of a cup of bread crumbs
  • 2 cloves of garlic
  • salt and pepper
  • Freshly grated parmesan
  • Sunflower/canola oil
  • 2 stalks of fresh parsley  

1. Wash the eggplant, cut into slices
2. Using three separate bowls, create your batter: in the first, pour flour, the second: combine finely chopped garlic, finely chopped parsley, salt & pepper, grated parmesan and bread crumbs and in the third: scramble the egg

3. Heat the oil in a saucepan
4. Take the slices of eggplant, dip them in the flour, then the egg and then in the bowl with the breadcrumbs, parmesan, etc then drop them into the oil
5. Cook them in the pan until the eggplant is soft and the breadcrumb coating is golden
6. Lay them on a paper towel before placing them on a baking tray
7. Cover them with tomato sauce and sprinkle parmesan on them
8. Bake in the oven until the cheese is melted

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