Crumbed Eggplant Parmigiana
2 medium eggplants
1/2 cup (75g) salted plain (all-purpose) flour
1 cup breadcrumbs
1/4 cup (25g) grated parmesan (optional)
Neutral oil for frying (e.g. vegetable, canola, or sunflower oil)
Tomato passata (pureed tomatoes)
1 cup (100g) grated cheese (parmesan, mozzarella, cheddar, or a combination)
Preheat the oven to 180°C (356°F).
Cut the eggplants into slices no more than 1 cm thick, either lengthways for a prettier presentation or into rounds if your knife isn't very sharp.
In one shallow bowl, place the 1/2 cup (75g) salted plain (all-purpose) flour. In another shallow bowl, whisk the 2 eggs. In a third shallow bowl, place the 1 cup breadcrumbs. Optionally, add 1/4 cup (25g) grated parmesan to the breadcrumb mix.
Dip the eggplant slices in the flour, then the egg, and finally the breadcrumbs to coat, and set aside on a plate. Refrigerate for 15-30 minutes before frying.
Cover the base of a frying pan with 2 cm of neutral oil and heat over medium-high heat. Once the oil is hot, fry the eggplant slices in batches, cooking on each side for 3-4 minutes until golden and crispy.
Lay the fried crumbed eggplant in a baking tray. Add a layer of tomato passata (pureed tomatoes) and 1 cup (100g) grated cheese (parmesan, mozzarella, cheddar, or a combination).
Bake for 30 minutes. When the tray comes out of the oven, everything will be yielding and melty. Enjoy your Crumbed Eggplant with Cheese and Tomato!