Eggplant Parmigiana Bake
Wine Match: 2018 Vino Volta Old Skool Chenin Blanc $34
A layered bake of eggplant schnitzel, tomato and capsicum sugo and fresh mozzarella, cooked until golden brown and crispy on top but oozing in the centre. A family favourite midweek meal for 4 people. We suggest serving the bake with a side salad of fresh leaves and toasted seeds, with our parsley + tahini dressing.
Ingredients: Eggplant schnitzel (eggplant, panko bread crumbs, flour, egg, milk, salt, pepper), sugo (roasted capsicum, tomato, sherry vinegar, white vinegar, basil, sugar, salt, pepper), mozzarella, pecorino, salt, pepper, bread crumbs.
- Pre-heat your oven to 160 degrees Celsius.
- Place the bake in the foil tray into the oven and cook for 20 -30 minutes or until a pairing knife inserted into the middle comes out hot to touch and the edges have turned crispy.
- Assemble a simple green leaf salad (optional)
- Portion the bake into 4 plates and serve with green salad and lemons