Ingredients
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1/2 cup plain flour
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1 egg
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1/3 cup milk
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1 cup polenta
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1 large eggplant, cut into 8 slices
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2 tablespoons extra virgin olive oil
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1 cup tomato passata
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2 tablespoons fresh basil, shredded
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1 garlic clove, crushed
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1/2 cup mozzarella, grated
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4 x 2cm-thick slices ciabatta, toasted
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40g baby rocket
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1 tablespoon balsamic vinegar
Method
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1Place flour on a large plate. Whisk egg and milk in a shallow bowl. Place polenta in a bowl. Toss eggplant in flour to coat, shaking off excess. Dip in egg mixture, then toss in polenta to coat. Transfer to a plate.
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2Heat oil in a large non-stick frying pan over medium-high heat. Cook eggplant, in 2 batches, for 2 to 3 minutes each side or until golden and crisp. Transfer to a plate lined with paper towel to drain.
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3Preheat grill on high. Combine passata, basil and garlic in a small bowl. Season with salt and pepper. Place eggplant on a baking tray. Top with passata mixture. Sprinkle with mozzarella. Grill for 2 to 3 minutes or until passata mixture is heated and mozzarella is golden and bubbling.
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4Top toasted ciabatta with rocket. Drizzle with vinegar. Top each with 2 eggplant parmigianas. Serve.
Source: taste.com.au
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