Eggplant Cotoletta a la Parmigiana
Cook Time 40 minutes
100ml light extra virgin olive oil
2 large eggplants, peeled and cut into 1.5cm thick steaks, lengthways
½ cup plain flour
2 eggs, whisked with a splash of water or milk
200 g panko breadcrumbs
3 tbs finely grated parmesan
2 x 100g buffalo mozzarella ball, finely sliced
2 sprigs of basil, leaves picked
1 handful of pinenuts, toasted to garnish
2 tbs extra virgin olive oil
3 garlic cloves, finely chopped
1 x 400 g can of crushed tomatoes
Salt and pepper
To make the sauce, heat the oil in a saucepan over medium heat, and add the garlic until it just starts to turn golden. Add the tomatoes and 1/2 a can of water. Season with salt and pepper and bring to a boil. Turn the heat down to medium-low and cook for 15 minutes until thick and rich. Set aside.
Place the flour in a shallow bowl. In another bowl add the eggs and a pinch of salt. In a third bowl, combine the breadcrumbs and parmesan.
Lightly flour each eggplant steak, dip in the egg wash, drain slightly, then coat in the breadcrumb mixture, pressing on the crumbs. Place on a tray lined with baking paper.
Heat a large frying pan over medium-high heat and add the light extra virgin olive oil. Fry the crumbed eggplant in batches, for 1–2 minutes on each side until golden brown. Remove and place in a single layer on the tray.
Spoon over the sauce and top with mozzarella. Garnish with pine nuts and basil.