This Eggplant Parma is a combination between the Australian schnitzel topping and the traditional Italian eggplant parmigiana bake, all cooked outdoors.
1tablespoonminced 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.