FREE DELIVERY ON ORDERS OVER $99

  • May 14th 2014
  • 0 comment

Ingredients

  • 120g (about half) of French baguette (day old), roughly torn into pieces
  • 80g Parmesan cheese, cut into large cubes
  • 1/3 cup fresh basil leaves
  • 1 medium clove garlic, skin removed
  • 2 large eggs
  • ¼ tsp salt
  • 2 small  or 1 medium eggplant, stem trimmed
  • ¼ cup (45g) plain flour
  • Dipping Sauce
  • 140g can diced tomatoes
  • ¼ cup basil leaves
  • 1 tbs extra virgin olive
  • Pinch crushed chilli flakes, optional

Method

  1. Preheat oven to 180C (160C fan forced). Line a baking tray with baking paper.
  2. Fit the work bowl with the multipurpose blade. Add the torn bread, parmesan, basil and garlic. Process 8 – 10 seconds on speed 1 to make course breadcrumbs. Remove mixture and place in a wide based bowl.
  3. Fit the small bowl and small blade onto the processor. Add the eggs and salt, process on speed 1 until whisked and lightly foamy. Pour the eggs into a separate wide based bowl (a soup bowl if perfect for this). Place the flour into a third bowl.
  4. Fit the processor with the adjustable slicing blade. Select speed 2 and thickly slice the eggplant.
  5. Dip each eggplant slice into the flour (shaking off the excess), then lightly coat in the egg and then place into the crumbing mixture, lightly coating each side with the crumbs.
  6. Place each slice onto the prepared tray. Lightly spray the slices with extra olive oil.
  7. Bake 25 minutes, or until golden brown and crisp, turning over after the first 15 minutes of cooking. 
  8. Meanwhile, fit the food processor with the work bowl and multipurpose blade. Add the tomatoes, basil, oil and chilli flakes. Select speed 1 and process to the desired consistency. Pour mixture into a small saucepan and simmer uncovered over a low heat for 5 minutes.
  9. Serve crisp eggplant slices with the tomato dipping sauce.

Tips

Preheat oven to 180C (160C fan forced). Line a baking tray with baking paper.

Fit the work bowl with the multipurpose blade. Add the torn bread, parmesan, basil and garlic. Process 8 – 10 seconds on speed 1 to make course breadcrumbs. Remove mixture and place in a wide based bowl.

Fit the small bowl and small blade onto the processor. Add the eggs and salt, process on speed 1 until whisked and lightly foamy. Pour the eggs into a separate wide based bowl (a soup bowl if perfect for this). Place the flour into a third bowl.

Fit the processor with the adjustable slicing blade. Select speed 2 and thickly slice the eggplant.

Dip each eggplant slice into the flour (shaking off the excess), then lightly coat in the egg and then place into the crumbing mixture, lightly coating each side with the crumbs.

Place each slice onto the prepared tray. Lightly spray the slices with extra olive oil.

Bake 25 minutes, or until golden brown and crisp, turning over after the first 15 minutes of cooking. 

Meanwhile, fit the food processor with the work bowl and multipurpose blade. Add the tomatoes, basil, oil and chilli flakes. Select speed 1 and process to the desired consistency. Pour mixture into a small saucepan and simmer uncovered over a low heat for 5 minutes.

Serve crisp eggplant slices with the tomato dipping sauce.