Smokey Eggplant Parma
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Smokey Eggplant Parma
Recipe Michael Weldon
Ingredients
4 medium eggplants
napoli sauce
1/2 brown onion, diced
2 garlic cloves, diced
1tsp dried oregano
1/4tsp dried chilli
1tbs balsamic vinegar
1 tin diced tomatoes
1/2 bunch basil
1cup plain flour
1/2tsp black pepper
4 eggs, whisked
250g panko breadcrumbs
4 thyme sprigs, leaves picked
25g parmesan cheese, grated on a microplane
sea salt
oil for frying
large Raco saucepan
to finish
100g mozzarella
50g grated parmesan
sea salt
Method
Place a cake rack over the largest flame you have on your stove top. Place the eggplants on the cake rack and char the skin on the outside. You want to be careful not to overcook the eggplant. Once the skin is charred and the eggplant softened remove from the flame. Cool the eggplants fully then peel off all the charred skin and delicately flatten the eggplant flesh into an even thickness.
In a large saucepan over a medium high heat cook the onion with some olive oil and a pinch of salt until it softens. Add the garlic and cook for a minute. Add the oregano, chilli and balsamic, reduce the vinegar by half. Add the tomatoes with half a tin of water. Bring to the boil then reduce to a simmer, cook for 8 minutes. Check the sauce for seasoning then remove from the heat. Add the basil leaves on the stalks and allow to cool to room temp.
To crumb the eggplant, set up a dish with flour and a dish with egg. In the last dish add the breadcrumbs, thyme, parmesan, lemon zest and salt, mix together. dust the eggplant in flour making sure not to coat the stem part, this needs to be kept clean. Then coat in the egg mixture and then coat in the bread crumbs.
Heat a frypan with enough oil for deep frying to 180 deg c. Add the eggplants into the oil and fry until golden and crispy. Drain on kitchen paper and season with a pinch of salt.
Place the eggplant onto a baking tray and top with Napoli sauce. Top with slices of mozzarella and a grate of parmesan. Place under a grill to cook until the cheese is melted and slightly golden.
