EGG­PLANT PARMI­GIANA WITH FRESH MOZ­ZARELLA AND COUR­GETTE CRUM­BLE

Matamata Chronicle - - Out & About -

1 egg­plant, cut into 1cm rounds 1 cour­gette

cup finely grated parme­san cheese

cup panko bread­crumbs 2 tea­spoons olive oil 200g tomato pizza sauce (store­bought or see recipe be­low)

2-3 hand­fuls baby spinach leaves, chopped Pinch of chilli flakes (op­tional) 100g fresh moz­zarella cheese, thinly sliced 0.5cm

To serve

2-3 slices fo­cac­cia bread (or your favourite crusty bread)

cup picked basil leaves, roughly torn

Pre­heat oven on grill to high. Po­si­tion your oven rack in mid­dle of the oven.

1. Heat a driz­zle of oil in a medium (prefer­ably oven-proof) fry-pan on medium-high heat. Sea­son egg­plant with salt and pep­per. Fry, in batches, for about 2 min­utes each side or un­til golden brown, add a lit­tle ex­tra oil if needed. Set aside and re­move pan from heat.

2. While egg­plant is cook­ing, pre­pare the cour­gette crum­ble. Grate cour­gette into a medium bowl. Add parme­san cheese, panko bread­crumbs and olive oil and sea­son with salt and pep­per. Mix to com­bine and set aside.

3. Mix pizza sauce and spinach to­gether in same pan used for egg­plant. Even out with a spoon and sprin­kle with chilli flakes (if us­ing). Evenly lay egg­plant over sauce and top with slices of

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