[Foodie Friday Recipe] Eggplant Parmesan With Crispy Breadcrumbs

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This healthier baked version of eggplant Parmesan is a delicious way to enjoy late-season eggplant from your garden or the farmer’s market!

We had our first freeze this week, which means we had to harvest a load of stuff from the garden before the cold hit! If you’re stuck with a pile of late-season eggplants you aren’t sure what to do with, here is a healthy and delicious way to use them.

Eggplant Parmesan is one of my favorite ways to enjoy eggplant. (This dish was actually the first time I ever liked eating eggplant growing up!) It is also a vegetarian dish as long as you can find vegetarian Parmesan cheese.

This version skips the fatty and time-consuming fried eggplant, and instead, uses baked or grilled eggplant drizzled with olive oil. Not only is this a healthier version, but it also takes a lot less time to make. The addition of zucchini adds some extra texture and brings more healthy veggies to the recipe.

This complete meal suggestion from Jamie Oliver includes a simple side salad of lightly dressed arugula, so you can have a healthy and delicious dinner ready in a jiffy!

Eggplant Parmesan With Crispy Breadcrumbs

Time: 35 min.
Serves: 2

Ingredients:

  • 2 small courgettes (zucchini)
  • 1 small aubergine (eggplant)
  • 1 bunch of fresh basil , 15g
  • 1 clove of garlic
  • extra-virgin olive oil
  • 1 x 400 g tin of tomatoes
  • 75 g mozzarella cheese
  • 50 g dried breadcrumbs
  • 10 g Parmesan cheese
  • 1 lemon
  • extra-virgin olive oil
  • 50 g rocket

Directions:

  1. Preheat the grill to full whack and place a large tray on a shelf close to the heat.
  2. Trim the courgettes and aubergine, slice lengthways into ½ cm pieces, then place in a bowl. Sprinkle generously with sea salt and toss, then put aside.
  3. Pick the basil leaves, set aside and finely chop the stalks. Peel and finely chop the garlic.
  4. …………………………………………………………………….
Get the Full Recipe at JamieOliver.com

 

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