Jack picked up an eggplant in the grocery store and asked if he could have one to try. One thing I love about this little guy! Unbeknownst to him I usually put it in my roasted vegetable quiche and I wasn't sure how he would take the taste and texture. So I decided to make it as close to a staple dish as I could and made them into parmigiana. It was a hit and it was nice to have something a bit different. See Recipe Below it's not a tough one xx
Slice egg plant into three sections long ways.
Grate the skin off leaving only some on the sides. This is because the breadcrumbs won't stick otherwise.
Like you would to make chicken schnitzels, put eggplant slices into plain flour, then egg and milk mixture and then breadcrumbs.
Side Note: I use seasoned stuffing mixture when making my schnitzels because they give it a yummier flavour.
Lightly shallow fry to brown the breadcrumbs and then finish off in the oven until the eggplant is soft.
Five minutes before they are ready to serve, spread pasta sauce (I like the Leggos sun-dried tomato and garlic stir through sauce) then cheese over the top and put back in the oven until the cheese melts.
Serve with Roast Veg, Salad or Chips
It's Vegetarian Night Yummo!