If you want a delicious Italian dish as a starter, try making Parmesan Eggplant with Sugo di Pomodoro! This recipe involves slicing eggplant and coating it with seasoned Italian breadcrumbs before baking it. This is a healthier alternative to frying the eggplant. You can serve the crispy slices on top of a rich Sugo di Pomodoro sauce or use them as layers in an eggplant lasagna. Another option is to spread the sauce over the eggplant slices and add mozzarella cheese for a tasty Eggplant Parmigiana.
Ingredients
• 2 medium eggplants sliced into 1/4″ rounds
• 1 tsp salt
• 1/3 cup parmesan cheese grated, plus 4 Tbsp for garnish
• 3/4 cup all-purpose flour
• 2 cups Farm Boy™ Italian-Style Breadcrumbs (425 g)
• 3 large eggs
• Salt and pepper to taste
• 4 Tbsp Farm Boy™ Extra Virgin Olive Oil (1 L)
• 1 cup Farm Boy™ Sugo Di Pomodoro Tomato Sauce (680 ml)
• 1/2 cup water
• Basil leaves for garnish
Directions
1. Place eggplant slices in a colander set over a plate and sprinkle all over with salt. Let rest for 30 minutes.
2. Meanwhile, prepare dredge items: place flour and Parmesan cheese in one shallow bowl, breadcrumbs in another, and whisk eggs in a third bowl, then season with salt and pepper.
3. When eggplant is ready, dip slices first in flour, then in egg and then in breadcrumbs, pressing down so breadcrumbs adhere well.
4. Liberally grease two baking sheets with olive oil and place eggplant on sheets. Drizzle tops with olive oil.
5. Bake at 400°F for 30-35 minutes, turning halfway, until golden brown on both sides.
6. Meanwhile, in medium saucepan, combine Sugo di Pomodoro and water. Bring to a simmer.
7. Serve warm eggplant slices on a pool of tomato sauce, garnish with a sprinkling of Parmesan cheese and basil leaves.
