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Home Recipes High fibre

Eggplant parmigiana burgers

bgdiet by bgdiet
January 5, 2019
in High fibre, Recipes
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Eggplant parmigiana burgers
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Eggplant parmigiana burgers

  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings

Ingredients

  • 1/2 cup plain flour
  • 1 egg
  • 1/3 cup milk
  • 1 cup polenta
  • 1 large eggplant, cut into 8 slices
  • 2 tablespoons extra virgin olive oil
  • 1 cup tomato passata
  • 2 tablespoons fresh basil, shredded
  • 1 garlic clove, crushed
  • 1/2 cup mozzarella, grated
  • 4 x 2cm-thick slices ciabatta, toasted
  • 40g baby rocket
  • 1 tablespoon balsamic vinegar

Method

  • 1
    Place 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.
  • 2
    Heat 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.
  • 3
    Preheat 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.
  • 4
    Top toasted ciabatta with rocket. Drizzle with vinegar. Top each with 2 eggplant parmigianas. Serve.

Source: taste.com.au

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