Smoky Eggplant Parma

Smoky Eggplant Parma

Recipe by Michael Weldon from Farm to Fork

Recipe: Smoky Eggplant Parma

Serves: 4

Prep Time: 10 mins

Cooking Time: 30 mins


  • 4 medium eggplants
  • Napoli Sauce
  • 1/2 brown onion, diced
  • 2 garlic cloves, diced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon dried chilli
  • 1 tablespoon balsamic vinegar
  • 1 tin diced tomatoes
  • 1/2 bunch basil
  • 1cup plain flour
  • 1/2 teaspoon 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

To finish

  • 100g Mozzarella
  • 50g grated parmesan
  • Sea Salt

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  1. 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.
  2. In a large RACO 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.
  3. 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.
  4. Heat a large RACO Frypan or Wok with enough oil for deep frying to 180°C. Add the eggplants into the oil and fry until golden and crispy. Drain on kitchen paper and season with a pinch of salt.
  5. 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.
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