Another brilliant recipe and great for those trying to limit their meat intake. These parmas are a good start to try vegetarian. They are a hearty replacement for chicken, and you don’t lose any flavour. Crumbing the eggplant can be a fiddly task, but it is worth it in the end. This recipe calls for Tim’s Parma sauce, I am trying to get it written up and publish, just have to ask Tim what he actually put in it. So for the meantime or if you don’t want to make your own, buy a good quality parma sauce from the store.
Ingredients:
– 1 medium to large eggplant
– 2 cups panko breadcrumbs
– 1-2 eggs, beaten
– 1/2 cup flour
– Salt & Pepper
– Parma Sauce (Store brought or homemade – Tim’s Parma Sauce recipe coming soon)
– Cheese of choice
Method:
1. Preheat oven to 180℃ fan forced.
2. Slice eggplants into lengths. Crumb and let set in fridge. To crumb, dip eggplant in flour first, then egg mix, then into breadcrumbs.
3. Heat oil in large frying pan. Shallow fry eggplants.
4. Top with parma sauce and cheese. Bake in oven for 10 minutes.
5. Serve with sweet potato chips and salad of choice.
