Halloumi Parmigiana

    1 hour

    Breaded and fried halloumi adds a great twist to this vegetarian Italian favourite. I like to serve it on a bed of spaghetti.


    1 person made this

    Ingredients
    Serves: 4 

    • 1 small aubergine, cut into 1cm rounds
    • 1 tablespoon salt
    • 1 large egg
    • 120g breadcrumbs
    • 2 teaspoons dried oregano
    • 1/2 teaspoon ground black pepper
    • 1/4 teaspoon ground cayenne pepper
    • 250ml oil for frying, or as needed
    • 225g halloumi cheese, cut into 4 sticks
    • 225g spaghetti
    • 1 tablespoon extra-virgin olive oil
    • 300ml tomato pasta sauce
    • 40g finely grated Parmesan cheese

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Place sliced aubergine into a large pot. Cover with salt and add enough water to cover. Place a plate on top of the rounds to keep them submerged; allow to sit for 10 minutes.
    2. While the aubergine soaks, whisk egg in a shallow dish. Combine breadcrumbs, oregano, black pepper and cayenne pepper in another shallow dish.
    3. Heat oil in a deep pan over medium-high heat.
    4. Drain aubergine and discard water. Rinse aubergine and squeeze out as much water as possible. Pat slices dry with kitchen roll. Dredge aubergine slices in egg and then breadcrumb mixture and place on a plate. Dredge halloumi cheese sticks in egg and then breadcrumb mixture and place on a plate.
    5. Fry breaded aubergine slices in the hot oil until browned, about 2 minutes. Flip and fry on the other side, about 2 minutes more. Drain on clean kitchen roll. Repeat with halloumi cheese sticks.
    6. Meanwhile bring a large pot of lightly salted water to the boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Toss cooked pasta with extra-virgin olive oil.
    7. Pour tomato pasta sauce into a small saucepan and heat over medium heat until hot, about 5 minutes.
    8. Divide cooked spaghetti onto 4 plates. Evenly distribute aubergine and halloumi cheese. Top with equal amounts of pasta sauce and Parmesan cheese.

    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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