Egg plant with parmesan crusts

Prep time: 20 mins

Cooking time: 10 mins

Serves: 6

60g finely grated parmesan

Pinch cayenne pepper

60g fresh breadcrumbs

4 tbs plain flour

Sea salt and pepper

2 egs, whisked

2 large plump eggplants

Oil for frying


4 Flavorite tomatoes, diced

1/2 cup chopped green olives

Handful rocket

2 tbs lemon juice

3 tbs olive oil

1 garlic clove, crushed

Combine parmesan , cayenne and breadcrumbs in a bowl. Place flour with salt and pepper in another bowl and eggs in another.

Cut eggplant into thick slices, toss in flour and shake off excess. Dip slice into egg, then coat in breadcrumb mixture. Continue until all eggplant is coated.

Heat about 5mm oil in a non stick pan and when hot add eggplant slices (do not crowd pan or they will steam and stew) and fry 2-3 mins until crisp and browned, then flip over and cook other side. remove slices onto kitchen paper to drain.

Meanwhile, combine tomatoes , olives, rocket, lemon juice, oil and garlic in a bowl. Arrange stack of three slices on each plate surrounded by a garnish of salad and dressing.


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