Eggplant Parmigiana Toasties

Prep time 20mins

Cook time 15mins

Makes 4

This tasty meat-free recipe will be a hit with the whole family – even the hard-core meat eaters!  Get the kids to pitch in on this easy to prepare dish.

Prep time 20mins
Cook time 15mins
Makes 4

Ingredients

4 x 2cm-thick slices Brumby's Ancient Grain Sourdough (white or malt), toasted

1/2 cup plain flour

1 egg

1/3 cup milk

1 cup polenta

1 large eggplant, cut into 8 slices

2 tablespoons extra virgin olive oil

1 cup tomato passata

2 tablespoons fresh basil, shredded

1 garlic clove, crushed

1/2 cup mozzarella, grated

40g baby rocket

1 tablespoon balsamic vinegar

Method

1. Place flour on a large plate. Whisk egg and milk in a shallow bowl. Place polenta in a bowl. Toss eggplant in flour to coat, shaking off excess. Dip in egg mixture, then toss in polenta to coat. Transfer to a plate.

2. Heat oil in a large non-stick frying pan over medium-high heat. Cook eggplant, in 2 batches, for 2 to 3 minutes each side or until golden and crisp. Transfer to a plate lined with paper towel to drain.

3. Preheat grill on high. Combine passata, basil and garlic in a small bowl. Season with salt and pepper. Place eggplant on a baking tray. Top with passata mixture. Sprinkle with mozzarella. Grill for 2 to 3 minutes or until passata mixture is heated and mozzarella is golden and bubbling.

4. Top toasted ciabatta with rocket. Drizzle with vinegar. Top each with 2 eggplant parmigianas. Serve.

Prep time 20mins

Cook time 15mins

Makes 4

Ingredients

4 x 2cm-thick slices Brumby's Ancient Grain Sourdough (white or malt), toasted

1/2 cup plain flour

1 egg

1/3 cup milk

1 cup polenta

1 large eggplant, cut into 8 slices

2 tablespoons extra virgin olive oil

1 cup tomato passata

2 tablespoons fresh basil, shredded

1 garlic clove, crushed

1/2 cup mozzarella, grated

40g baby rocket

1 tablespoon balsamic vinegar