Recipe Origin Italy
Rating
No Reviews
Servings 4
Preparation 10 min 00:10
Cook 15 min 00:15
Ready in 25 min 00:25
Difficulty Experienced
Cooking Method Sauté
Ingredients Cheese Dairy Vegetable
Equipment Cast Iron Skillet
Recipe Type Dinner
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Eggplant Parma Eggplant Parma

Eggplant Parma

In Australia, the variation of Parmigiana is often shortened to simply parma. Which is lucky, because to the majority of the world, Parmigiana is quite a different dish, similar to lasagna but using eggplant. In Australia, it is a topping that consists of a basic tomato-style pasta sauce and cheese on top of a schnitzel.

This recipe is a hybrid of the two, returning to the use of eggplant in place of the meat schnitzel.

Of course the topping instructions can be used on top of any schnitzel or similar that you may choose.

Ingredients

Crumbed (Breaded) Eggplant

1 eggplant

1 egg

1/2 cup plain (all-purpose) flour

1 cup breadcrumbs (traditional, panko, or combination)

2 tablespoons butter

2 tablespoon olive oil

Topping

1 cup red pasta sauce of choice

1/2 cup grated (shredded) white cheddar

1/2 cup grated (shredded) mozzarella

1 tablespoon finely diced parsley or 1 teaspoon dried parsley

Equipment

skillet with a lid

Recipe Directions

  1. Slice the eggplant into 8 rounds, each should be thick enough that they can be cooked during the time it takes to set and brown the bread crumbs without burning. If too think the eggplant will be firm.

  2. If you have time, the slices of eggplant may be lightly salted and left to rest. This will remove some of the moisture. Be sure to wipe off all the excess moisture before starting the crumbing process.

  3. Whisk the egg and place it in a shallow bowl. Add the flour to a similar bowl and the breadcrumbs to a third bowl.

  4. Individually crumb the slices of eggplant. First, dip into the flour. Second, dip and cover with the beaten egg. Third, dip into the breadcrumbs to cover all over.

  5. In the skillet add the butter and olive oil then bring to a moderate heat. Gently lay in the eggplant and cook one side until golden brown then turn to cook the other side. When the crumbs are brown, the inside of the eggplant will be cooked. If the heat is too high, the crumbs will brown before the eggplant has a chance to cook.

  6. Place the red pasta sauce over the crumbed slices of eggplant. Combine the two cheeses and mix well, then sprinkle over the pasta sauce. Sprinkle with the parsley.

  7. Place in the skillet with the lid on. No heat on the bottom but coals on the top to melt the cheese and heat the tomato sauce. If concerned or unable to do this step, add the tomato sauce while very hot and this heat will help to melt the cheese.

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Recipe Origin Italy
Rating
No Reviews
Servings 4
Preparation 10 min 00:10
Cook 15 min 00:15
Ready in 25 min 00:25
Difficulty Experienced
Cooking Method Sauté
Ingredients Cheese Dairy Vegetable
Equipment Cast Iron Skillet
Recipe Type Dinner
Share: