We got some organic veggies last week, home delivered from a local farm, very exciting! Included in the box of delicious produce was a egg plant and I haven't cooked with one before. I loved it and wanted to share the yummy recipe I found on taste.com.au
Egg Plant Parmigiana
3/4 cup plain flour 2 eggs 2 cups dried breadcrumbs 2 eggplant, trimmed, thinly sliced (see note) vegetable oil, for deep-frying 1 1/2 cups Italian tomato pasta sauce 1/4 cup grated tasty cheese
40g butter 2 tablespoons plain flour 1 1/4 cups milk 1/2 cup grated tasty cheese
0:30 To Prep
1:00 To Cook
1. Make bechamel sauce Melt butter in a saucepan over medium heat until hot. Add flour and cook, stirring constantly, for 2 minutes or until mixture bubbles. Remove from heat. Slowly add milk, whisking constantly. Return pan to medium heat. Cook, stirring with a wooden spoon, for 8 minutes or until sauce comes to the boil. Remove from heat. Add cheese. Stir until melted. Cover surface with plastic wrap.
2. Combine flour and salt and pepper on a large plate. Lightly whisk eggs and 2 tablespoons cold water in a shallow dish. Place breadcrumbs in a shallow dish.
3. Lightly coat each slice of eggplant in seasoned flour, shaking off excess. Dip in egg mixture, then breadcrumbs, pressing crumbs on with your fingertips to secure.
4. Pour oil into a large saucepan until one-third full. Heat over medium-high heat until hot (see tip). Cook eggplant, in batches, for 2 minutes each side or until golden. Transfer to a baking tray.
5. Preheat oven to 200°C. Grease a 6cm deep, 18cm x 24cm (base) ovenproof dish. Line base with eggplant slices, overlapping slightly. Spoon over 1/2 cup pasta sauce. Repeat eggplant and pasta sauce layers 2 more times.
6. Top with bechamel sauce. Sprinkle with cheese. Bake for 20 minutes or until cheese is golden. Stand for 5 minutes. Serve with grilled chicken, lamb or pork.