This dish is a simple variation on the classic Chicken Parma (an all time Aussie favourite) traditionally made by the Italians with an eggplant steak topped with passatta and mozzarella. Such a wholesome and delicious alternative to a chicken parma for those who, like me, will be trying to reduce their meat intake..especially important with Australia Day around the corner for those of us in AU. Don’t get me wrong I can get behind a good organic free-range parma like the rest of them but it is always good to be armed with a vegetarian alternative when ethically sourced meat is not available to you, OR when you’re eating out and can’t guarantee the quality of the produce your ordering.
Made using only 3 ingredients (some of my favourites) it is the best week-day fix for those who like fresh and fast food.
You’ll need (serves 2)
1 Eggplant, sliced length ways
1/2 cup Passatta
120g Mozzarella (or tasty cheese)
Salad to serve and olive oil for cooking
A few easy additions can turn a simple mid week dish into something fit for a dinner party. Try adding 1 tablespoon of Worcestershire sauce to the passatta along with some fresh cracked pepper or chilli. And then in between your passatta and cheese place some fresh oregano and basil leaves. Sinch!
- preheat your oven to 180 degrees.
- rub olive oil into the flesh of the eggplant and place face down on a hot griddle for up to 5min until crisp.
- place eggplant face side up on a baking tray and bake for 15min.
- remove eggplant from the oven and spread over the passata and layer the cheese.
- Place back into the oven for 5min until the mozzarella has fully melted.
Serve with a salad (and hand cut chips for a full pub-grub experience!)
Eat well xx
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