EGG­PLANT PARMI­GIANA WITH FRESH MOZ­ZARELLA AND COUR­GETTE CRUM­BLE

South Waikato News - - Community Cookbook - To serve

1 egg­plant, cut into 1cm rounds 1 cour­gette 1⁄3 cup finely grated parme­san cheese 3⁄4 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

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

1⁄4 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

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