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Quick aubergine Parmesan
A quick and easy aubergine dish that's lovely served with pasta or garlic bread and a salad. Use your favourite shop-bought pasta sauce.
Ingredients
Serves: 2
- 1 egg
- 1 tablespoon water
- 1 small aubergine, cut into 1cm thick slices
- 120g dried breadcrumbs, seasoned
- olive oil for frying
- 170g grated mozzarella cheese
- 4 tablespoons tomato pasta sauce
- 1/4 teaspoon crushed red chilli flakes
- 3 tablespoons grated Parmesan cheese
Method
Prep:5min ›
Cook:10min ›
Ready in:15min
- In a small bowl beat the egg and water together. Place the breadcrumbs in shallow dish. Dip aubergine slices in egg mixture then in breadcrumbs, being sure to coat thoroughly.
- Heat 1cm of olive oil in a large frying pan over medium-high heat until hot. Add aubergine slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender. Sprinkle mozzarella cheese over aubergine during last minute of cooking to melt.
- While aubergine is cooking, combine pasta sauce and chilli flakes in a microwave-safe measuring jug. Cover with cling film and cook at high power for 2 minutes or until heated through.
- Top aubergine with sauce and Parmesan cheese and serve.
Parmesan cheese
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
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Reviews & ratings
Average global rating:
(123)
Reviews in English (86)
Fabulous recipe. After I cooked the eggplant I put them in a baking dish, sprinkled with mozzarella, parmesan and spooned jarred sauce and place the tray in the oven until the cheese melted. Easy and very good. - 15 Nov 2006 (Review from Allrecipes US | Canada)
I used a large eggplant, sliced 1/2" , cooked in nonstick pan. Then in the baking dish, some sauce, the egg plant layered, the rest of the sauce topped with mozzarella cheese. baked while some spagetti cooked. then broiled to brown the cheese....delicious! (and as someone else mentioned, salt the slices and let sit while mixing the egg mixture, pat the moisture off and the bitterness is greatly reduced) - 24 Jun 2008 (Review from Allrecipes US | Canada)
My daughter & I love eggplant parmesan. We wanted a quick, easy way to make this dish just for the two of us. We were both very pleased with the outcome of this recipe. I peeled and cut the eggplant thinner that it called for. I then fried the eggplant and put it in the oven set at 200 degrees with it topped with cheese to melt while I made spaghetti. Delicious dinner! - 26 Jul 2005 (Review from Allrecipes US | Canada)
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