Eggplant Parmigiana with Fresh Mozzarella and Courgette Crumble

Eggplant Parmigiana with Fresh Mozzarella and Courgette Crumble

Ready in 25 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, July 3, 2016.
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A quick, light take on an Italian classic.

Ingredients

EGGPLANT PARMIGIANA

  • 1 eggplant, cut into 1cm rounds
  • 1 courgette
  • 1/2 block grated parmesan cheese
  • 3/4 cup panko breadcrumbs
  • 2 teaspoons olive oil
  • 1 can pizza sauce
  • 2–3 handfuls baby spinach leaves, chopped
  • A pinch of chilli flakes (optional)
  • 100g fresh mozzarella cheese, thinly sliced 0.5cm

TO SERVE

  • 1 Focaccia bread
  • 1/4 cup picked basil leaves, roughly torn

Steps

  1. oven on grill to high. Position your oven rack in the middle of the oven.
  2. Heat a drizzle of oil in a medium (preferably oven-proof) fry-pan on medium to high heat. Season eggplant with salt and pepper. Fry in two batches for about 2 minutes each side or until golden brown, add a little extra oil if needed. Set aside and remove fry-pan from heat.
  3. While eggplant is cooking, prepare the courgette crumble. Grate courgette into a medium bowl. Add parmesan cheese, panko breadcrumbs and olive oil and season with salt and pepper. Mix to combine and set aside.
  4. Mix pizza sauce and spinach together in fry-pan even out with a spoon and sprinkle with chilli flakes (if using). Evenly lay eggplant over sauce and top with slices of mozzarella. Sprinkle over courgette crumble.
  5. Grill for 5–8 minutes with oven door closed or until cheese has melted and breadcrumbs are golden brown. Check regularly to avoid burning.
  6. Warm focaccia in oven for 5 minutes below the eggplant parmigiana.
  7. divide the eggplant parmigiana between plates, scatter over torn basil leaves and serve bread on the side for dipping.

Nutritional Information

Energy 2373 kj
567 kcal
Protein 31.4g
Carbohydrate 65.5g
Fat 18.0g