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James Reeson's Eggplant Parmigiana
Ingredients
- 1 eggplant sliced in 2cm slices
- 3 button mushrooms
- 1 salad onion
- 1 anchovy fillet
- 1 peeled tomato cut in thin slices
- 500ml vegetable oil for frying crumbed eggplant
- 1 tblsp parsley – chopped
- 100g flour
- 2 eggs
- 100g breadcrumbs
- ¼ lemon zest
- 30g shaved parmesan cheese
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Directions
- Crumb eggplant slices twice
- Panfry onion, anchovy, mushrooms until they colour slightly. Add parsley
- Fry eggplant snitzel until golden brown
- Place sliced tomato on sntizel then spoon on onion, mushroom anchovery mix. Top with shaved parmesan
- Serve on warm plate with some greenery
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