Works well as a starter or a side dish. They can made ahead of time and reheated in the oven.
3 tbsp extra virgin olive oil
1 clove garlic, minced
20g fresh parsley, finely chopped
120g tomato purée
100g plain flour
2 eggs, beaten with 2 tbsp water
100 g panko bread crumbs
2 large aubergine (600g), ends trimmed and cut into 1cm slices
Oil for frying
100g ricotta
thyme or parsley leaves to garnish
Start with the intense tomato sauce. Put a frying pan over a low heat and add the olive oil, garlic and parsley. Cook until the garlic is soft and the oil fragrant being careful not to burn the garlic. Add the tomato purée and a generous pinch of salt. Continue to cook over a low heat, stirring occasionally for 5-10 minutes minutes. Set aside.
In a shallow bowl, combine the flour with 1 tsp of salt and. Put the beaten eggs in another bowl and the panko crumbs in a third, making a production line. Put enough vegetable oil in a large pan to come 2cm up the side of the pan and heat to 160C. Prepare a tray with plenty of kitchen paper on which you will put the cooked aubergine.
Working in batches, dip each slice of aubergine first in the flour, then the egg and lastly the panko, drop in the hot oil being careful not to overcrowd. Flip occasionally until both sides are golden brown, 5-6 minutes, remove to drain on the kitchen paper. Repeat until all the slices are cooked.
When ready to serve, smear some tomato on each slice with a dollop of ricotta and finish with a sprinkle of fresh chopped thyme leave or parsley.
Crumbed aubergine
Ingredients
- 3 tbsp extra virgin olive
- 1 clove garlic minced
- 20 g parsley finely chopped
- 120 g tomato purée
- 100 g plain flour
- 2 eggs beaten with 2 tbsp water
- 100 g panko bread crumbs
- 600 g aubergine (2 large) Cut into 1cm slices
- oil for frying
- 100 g ricotta
- thyme or parley leaves for garnish
Instructions
- Start with the intense tomato sauce. Put a frying pan over a low heat and add the olive oil, garlic and parsley. Cook until the garlic is soft and the oil fragrant being careful not to burn the garlic. Add the tomato purée and a generous pinch of salt. Continue to cook over a low heat, stirring occasionally for 5-10 minutes minutes. Set aside.
- In a shallow bowl, combine the flour with 1 tsp of salt and. Put the beaten eggs in another bowl and the panko crumbs in a third, making a production line. Put enough vegetable oil in a large pan to come 2cm up the side of the pan and heat to 160C. Prepare a tray with plenty of kitchen paper on which you will put the cooked aubergine.
- Working in batches, dip each slice of aubergine first in the flour, then the egg and lastly the panko, drop in the hot oil being careful not to overcrowd. Flip occasionally until both sides are golden brown, 5-6 minutes, remove to drain on the kitchen paper. Repeat until all the slices are cooked.
- When ready to serve, smear some tomato on each slice with a dollop of ricotta and finish with a sprinkle of fresh chopped thyme leave or parsley.
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