Tuscan Eggplant Parmi
A Twist on a Cheesy Classic
Ingredients
- 1 Eggplant | Sliced 0.5 cm Thick | Salted & Pressed
- 200g Provolone | Sliced
- 1 Bunch Basil
- 5g MAGGI® Supreme Gravy Mix
- 1 Egg
- 50ml Milk
- 60g MAGGI® Natural Mashed Potato
- 50g GF Panko Crumbs
- 100ml Olive Oil
- 200g BUITONI® Sugo per Pasta
- 100g Bocconcini | Sliced
Gravy
- 300ml Water
- 30g MAGGI® Supreme Gravy Mix
Optional
- 200g Sweet Potato Fries
- 50g Italian Leaves
Preparation
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1Pre heat your oven to 200˚C & line a tray with cooking paper.
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2Pat the Eggplant slices dry with paper towel, sandwich eggplant with about half the sliced Provolone Cheese & Fresh Basil Leaves, to make a parcel.
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3Take three bowls, one with MAGGI® Supreme Gravy Mix , one with the Beaten Egg & Milk and the third with MAGGI® Natural Potato & GF Panko Crumbs. Dip the Eggplant parcels in the Gravy Mix then the Egg Mix and finally the Potato Crumbs.
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4Pan fry Eggplant, place on a tray, then bake for 10-12 mins.
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5Then top with BUITONI® Sugo per Pasta Sauce , remaining Basil Leaves & Sliced Bocconcini.
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6Bake until golden & melted, then serve with Italian leaves, Sweet Potato Fries & Gravy.
