Eggplant Parm Aubergine Parm

Aubergine Parm

Prep time: 40 mins      Difficulty: Medium      Serves: 4          Duration: 75 mins

Camping Season's Aubergine Parm is our take on the Italian American classic. The breadcrumbed coating is rich with parmesan which works so well with a bold tomato sauce topped with extra cheese.   

Ingredients

Parm

Olive Oil

2 Aubergines 

3 slices of bread

2 eggs

Plain Flour

1/2 Pod of Salt

1/2 Pod of Black Pepper

100g Parmesan

 

6 leaves of basil

Tomato Sauce

Olive Oil

2 cans of plum tomatoes 400g 

2 Garlic cloves whole

Pod Oregano

1/2 Pod of Salt

Toppings

Mozzarella Ball

2 Basil leaves

Half handful of grated parmesan


Method- Parm

Step 1- Slice your aubergine lengthwise, try to get it as thin as possible. Take a tray with some baking paper and drizzle olive oil and a bit of salt and pepper from your pods. Lay your thinly cut aubergine onto the baking paper then drizzle more olive oil and a touch more salt and pepper. Leave the salt and pepper to penetrate- you'll notice some juice leaving the aubergine. At this point you can either lightly fry them for 3 minutes or put them in oven for 5 minutes. Take them off the heat and allow them to cool down.

Step 2-  Get 3 bowls set them aside for the following. Grate or blend your bread slices and grated parmesan to make breadcrumbs or use panko breadcrumbs but make sure to add the parmesan, put them in bowl 1. Crack and whip your eggs into your second bowl, finally add some plain flower into the remaining bowl.

Step 3- Turn on your oven hob to medium heat allow your skillet or pan to get hot and then add some olive oil. Once the oil is hot you can begin taking your aubergine and submerge each slice into the flour then the eggs and then the breadcrumbs + cheese. Fry each side until they are golden brown, this part is quite fast so work carefully and quickly. Take them off the heat and return them to baking tray.

Method- Tomato Sauce

Step 1- Grab a pot or dutch oven, add some olive oil (be generous), then add your 2 cans of plum tomatoes and break the them down to increase volume. Add 2 garlic cloves and a sprinkle of salt and 1 pod of oregano. leave this to cook and stir occasionally. 5 minutes before the end add four torn basil leaves.

Final Step- Time to assemble. add some tomato sauce to your plate and then add 3-4 slices of aubergine, top with more sauce and finish with a couple slices of mozzarella and grated parmesan and 2 basil leaves. Enjoy!

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