In Australia, the variation of Parmigiana is often shortened to simply parma. This 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 dish you may choose. Using eggplant also makes this an option as a vegetarian or vegan meal.
The eggplant is crumbed with flour, egg wash, and breadcrumbs, then pan-fried until golden brown.
The finished eggplant parma can be served alongside a fresh green salad or your favorite vegetable side dish.
Bread all of the eggplant slices then cook in a skillet until golden brown.
Eggplant parma is a great vegetarian main meal option or it makes a wonderful side dish to another main meal.
Eggplant Parma Recipe
This Eggplant Parma is a combination between the Australian schnitzel topping and the traditional Italian eggplant parmigiana bake, all cooked outdoors.
Preparation 10 minutes
Cook 15 minutes
Ready in 25 minutes
Servings 4 Servings
Ingredients
Crumbed (Breaded) Eggplant
- 1 eggplant
- 1 egg
- 1/2 cup all-purpose flour
- 1 cup breadcrumbs
- 2 tablespoons butter
- 2 tablespoons olive oil
Topping
- 1 cup red pasta sauce of choice
- 1/2 cup shredded white cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley
Equipment
- skillet with a lid
Directions
Crumbed (Breaded) Eggplant
- Slice the eggplant into 8 rounds. Each should be thick enough that it can be cooked during the time it takes to set and brown the breadcrumbs without burning. If too thick the eggplant will be firm.
- 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.
- Whisk the egg and place it in a shallow bowl. Add the flour to a similar bowl and the breadcrumbs to a third bowl.
- 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.
- In the skillet add the butter and olive oil then bring to 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.
Topping
- 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.
- 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.
Nutritional Information
Calories: 435kcalCarbohydrates: 42gProtein: 15gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 81mgSodium: 732mgPotassium: 558mgFiber: 6gSugar: 8gVitamin A: 846IUVitamin C: 8mgCalcium: 250mgIron: 3mg
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