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Beef parmigiana

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings


  • 1/3 cup vegetable oil
  • 4 (125g each) crumbed beef schnitzels
  • 2/3 cup chargrilled vegetable pasta sauce
  • 4 slices chargrilled eggplant
  • 2/3 cup grated mozzarella cheese
  • 100g salad leaves


  • 1
    Line a baking tray with foil. Pour oil into a frying pan until 1cm deep. Heat pan over medium-high heat. Reduce heat to medium. Cook schnitzels, in batches, for 2 minutes each side or until golden. Transfer to prepared tray.
  • 2
    Preheat grill on medium. Spread pasta sauce over each schnitzel. Top each with 1 slice eggplant. Sprinkle with cheese. Grill for 2 minutes or until cheese is golden and melted. Serve with salad leaves.

Source: taste.com.au


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