I am always surprised by the number of people that either say they don’t like eggplant or have simply never tried it. It is super easy to prepare and is now in season here in new Zealand so you can pick them up from around $1-$3. Eggplants are very low in Saturated Fat and Cholesterol, are a good source of Vitamin K, Thiamin, Vitamin B6, Folate, Potassium and Manganese, and a very good source of Dietary Fibre. Plus, this recipe is so super delicious you will be gagging for seconds and who doesn’t need a vegetariannm,cvxdz night at least once a week? So…..give this recipe a go and then let me know what you think.
PS I guarantee this recipe is kid friendly, try it and see;
Step 1: Peel the eggplant
Step 2: Slice the eggplant into 1.5 – 2cm slices
Step 3: Leave slices to dry out a bit on paper towels, they have a high water content otherwise
Step 5: Dunk slices in egg then cover them completely in the breadcrumb mix
Step 6: Pop those babies in a pan of HOT oil, cook until golden brown and crispy
Step 7: Spread a little marinara sauce on each slice, top with cheese and pop under grill until melted, serve on pasta with marinara & olives, finish with a dusting of parmesan cheese (which we were out of!)