Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 6.29 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1/4 cup plain flour
- 2 free range eggs, lightly beaten
- 2 cups panko breadcrumbs
- 1 large eggplant, cut into 4 thick slices lengthways
- 1/2 cup vegetable oil
- 2/3 cup tomato pasta sauce
- 2 vine-ripened tomatoes, sliced
- 1 cup grated mozzarella
- 120grams baby spinach
- 1/4 bunch basil, leaves picked
- 1 lemon, cut into cheeks
Nutrition per serving
3250kJ / 775Cal
3250 Kilojoules or 775 Calories
37% of daily energy intake*
Protein
22.6grams
Fat
42.5grams
Carbs
77.5grams
Sugars
23.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Indulge without breaking the bank with this comforting vegetarian spin of the Italian classic.
Method
Step 1 of 3
Place flour, eggs and breadcrumbs in separate bowls. Coat eggplant in flour, shaking off excess, then dip into egg and then breadcrumbs, pressing firmly to coat. Chill for 10 minutes.
Step 2 of 3
Heat oil in a large non-stick frying pan. Cook eggplant for 2 minutes on each side or until golden-brown and cooked. Place on paper towel to drain.
Step 3 of 3
Place eggplant on a baking paper-lined tray. Top evenly with sauce, tomato and mozzarella. Place under a hot grill or in a preheated oven at 200°C for 3-5 minutes or until mozzarella has melted. Serve with spinach, basil and lemon.
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