Eggplant parmagiana

Preparation Time

About an hour including cooking time

Ingredients

• 1 x eggplant
• ½ a butternut pumpkin
• 3 x tomatoes
• 1 x onion
• 1 x egg
• ½ a cup of flour
• 2 x cups of panko crumbs
• 1 x cup of cheese
• 2 x cloves of garlic

Method

Slice the eggplant into 1.5cm rounds. Coat them in flour, dip them in beaten egg and crumb well with panko crumbs. Slice the pumpkin into 1cm slices and fry until golden. Sauté the onion and garlic. Slice the tomato into half-centimetre rings and heat through in the microwave. Fry the eggplant until golden brown. Top with the tomatoes, onion mix, and cheese. I heated them for half a minute in the microwave to melt the cheese, but you could grill them lightly instead. Serve with salad or vegetables.

What worked?

The eggplant was delicious, without needing to be salted. It was firm and very tasty.

What didn’t work?

The panko crumbs were slightly over-cooked. I’d cook it a bit less next time.

Any surprises?

Nope!

Cost?

Under $10 for three serves.