[Foodie Friday Recipe] Eggplant Parmesan With Crispy Breadcrumbs

Rose S. | November 3, 2017 | Real Food Recipes

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:

Preheat the grill to full whack and place a large tray on a shelf close to the heat.

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.

Pick the basil leaves, set aside and finely chop the stalks. Peel and finely chop the garlic.

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