$ $ $ $ $
• • • • •
30 mins

Top With Cinnamon
Serves 4

Next to charred aubergine (page 89), breaded and fried aubergine is my favourite thing.
Take those crispy, salty, creamy discs then bake them with tomato sauce and Parmesan and you have the
classic Aubergine Parmesan (or Eggplant Parmegian, as I grew up calling it). Instead of frying it, I’ve found
that baking the aubergine in the oven is simpler, healthier and less messy (no clearing up oil-filled pans!
Wooh!) It also gives you more free time to spend reading that magazine you’ve been wanting to
look at for months (or just making extra aubergine coins for snacks).

Posted by Hardie Grant from London, United Kingdom • Published See Hardie Grant's 83 projects » © 2020 Izy Hossack / Hardie Grant Books · Reproduced with permission.
  • Step 1

    Preheat the oven to 200°C (400°F/Gas 6). Place the flour in a shallow bowl. In another shallow bowl whisk the egg with 60 ml (2 fl oz/ ¼ cup) water. In a third shallow bowl, mix the breadcrumbs,
    Parmesan, salt and oregano.

  • Step 2

    Dip both sides of each aubergine coin first in the flour, then in the egg and finally in the breadcrumbs. Lay them on a baking tray and drizzle or spray with olive oil. Bake for 10 minutes, then flip them over and bake for a further 10–15 minutes until golden brown and crisp.

  • Step 3

    Meanwhile, cook the pasta in a large pan filled with salted, boiling water according to the instructions on the packet. Drain the pasta and stir in the pesto. Serve with the baked aubergine and more Parmesan.

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