November 15, 2015

Layered Crusted Eggplants

Simple side dish you can make for any meat dish!

One of my favorite ways to eat eggplants, which is simple seasoning and roasting them. I enjoy eating this by itself as main dish. Good for vegetarians.

Layered Crusted Eggplants

Layered Crusted Eggplants:
- 2 large Eggplants, slice in 1cm
- Parmesan Cheese, grated

- 1 cup of Panko
- 4 tbsp Olive Oil
- Pinch of Salt and Pepper

Pasta Sauce or Homemade Tomato Sauce:
- 4 Tomatoes, diced
- 1/2 tbsp Basil
- 1/2 tbsp Oregano
- 1 tbsp butter
- Salt and Pepper

1. Set Oven to 350F/180C. Place parchment paper on baking trays. Lay eggplants.

2. Crust: In a bowl, mix Panko, olive oil, salt and pepper. Mix very well. Pour the mix on to eggplants evenly. Put in the oven for 30min.

3. Homemade Tomato Sauce: Heat sauce pan at medium-high. Melt the butter and pour tomatoes in the pan. Season with basil, and oregano. Cook for 3min, then simmer at medium heat for 6-8min or until half chunky and saucy. Season salt and pepper for your preference.

4. When eggplant is ready, stack them into a tower on small plate and pour the sauce on top of it. Sprinkle with Parmesan Cheese. Serve hot.

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