Yes, you can whip up an eggplant parmie at home – it’s not that hard! At least our version isn’t – with satisfying eggplant steaks that are lightly fried until golden then baked to get the signature cheesy tomato topping. Served with a fresh and hearty salad, this shows you can improve on the classics!
Always refer to the product label for the most accurate ingredient and allergen information.
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
crushed & sieved tomatoes
mixed salad leaves
vinegar (white wine or red wine)
Preheat the oven to 220ºC/200ºC fan-forced. Cut the kumara (unpeeled) into 1cm cubes. Place the kumara on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast for 25-30 minutes or until tender.
While the kumara is roasting, trim two opposite sides of the eggplant to create a flat edge on each side, then cut lengthways into 2cm steaks. Season both sides of each slice with salt. Finely chop the garlic (or use a garlic press). Pick and roughly chop the oregano leaves. Grate the Cheddar cheese. TIP: Cut the eggplant to the correct thickness so it cooks in the allocated time!
In a shallow bowl, combine the plain flour, salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the eggplant into the flour mixture, then the egg, and finally in the breadcrumbs. Set aside on a plate. In a large frying pan, heat enough oil to coat the base over a medium-high heat. When the oil is hot, add the eggplant and cook for 3-4 minutes each side or until golden and soft. Transfer to a plate lined with paper towel.
Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the garlic and cook, stirring, for 30 seconds or until fragrant. Add the crushed & sieved tomatoes and oregano and simmer for 3-4 minutes or until reduced. Season to taste with salt, pepper and brown sugar. Transfer the eggplant to a second oven tray lined with baking paper and top with the tomato sauce and the Cheddar cheese. Bake for 5-10 minutes, or until the cheese has melted.
While the eggplant is baking, slice the cucumber into half-moons. Dice the avocado. In a medium bowl, combine the Dijon mustard (see ingredients list), honey, vinegar and a drizzle of olive oil. Season with salt and pepper and mix well. Add the mixed salad leaves, cucumber, avocado and kumara. Just before serving, toss to combine.
Divide the eggplant parmigiana and avocado-cucumber salad between plates.