Eggplant Parma
Parma. Parmi. Whatever you call it, it’s an Aussie pub classic. Ours comes with a twist. We’ve reimagined it with our Twisted Tomato Sauce. Made from lacto-fermented tomatoes with local sourced chillies, garlic, onion, spices and smooth extra virgin olive oil. It’s tangy, rich, and finishes with a kick you’ll remember. Drizzled over perfectly crumbed eggplant (or chicken, if that’s your thing), topped with creamy mozzarella and air-fried to perfection. Serve it with chips & salad just like your favourite local pub.
A pub classic re-invented
Eggplant Parma
Ingredients
1x Eggplant
Chickpea flour
Milk of your choice (almond for DF)
Panko Bread Crumbs
Smooth evoo
Everything seasoning (we used Mingle)
Mozzarella (Giorgio’s)
Potatoes, peeled and cut into wedges
Salt & pepper
Salad mix
Method
- Start with preparing the eggplant. Cut the ends off and slice into 1cm thick pieces. Coat each side with salt to remove moisture and bitterness. Set aside to rest for 30 minutes (or until water is visible on the eggplant)
- While your eggplant is resting peel and cut your potatoes into chips/wedges. Place on air fryer baking paper and drizzle some smooth evoo and grind salt and pepper.
- Set up your breadcrumb station. Use 1x plate for chickpea flour, 1x bowl for milk and 1x plate for bread crumbs mixed with everything seasoning.
- When water has beaded on the eggplant, rinse under cold water and pat dry with paper towel or a tea towel.
- Coat the eggplant in chickpea flower (this acts like egg when dipped into milk), dip into milk and then cover with breadcrumbs.
- Place breadcrumbed eggplant on the air fryer baking paper and place in the air fryer on 200 degrees for 20 minutes.
- After 10 minutes, flip the eggplant too brown both sides. Give the potatoes a toss.
- Drizzle a generous amount of our twisted tomato sauce on the top side of the eggplant and place a couple slices of mozzarella. Place back in the air fryer for 10minutes
- Serve with some greens and enjoy!
You can swap the eggplant for chicken breast!
