We should all go vegetarian at least once a week, it’s good for health and the environment. This dish makes it easy, it’s so tasty that even if you’re a meat eater, you won’t miss the meat. It’s relatively simple to make and shouldn’t take longer than 30 minutes.
Preheat your oven to 430°F – 220°C
Crack the eggs into a mixing bowl, add the oregano and beat until mixed.
Place the egg crumbs in a plate or flat container ready for crumbing.
Trim the ends off the eggplants and slice widthwise thick round slices.
Add half the oil to a large frying pan, place on medium high heat with two peeled garlic cloves.
Dip each eggplant slice into the egg mixture and dip coat each side into the breadcrumbs.
Place in the hot oil (If the garlic is gently starting to fry, the oil has reached the right temperature) and cook until golden brown, flip over and cook other side. Once cooked, transfer to paper towel to absorb some of the oil.
In a baking dish, line the bottom with the tomato sauce (marinara).
Arrange your eggplant slices enough to cover the bottom. (you will need two dishes or sheet pans)
Top each slice with a little tomato sauce.
Cover with grated Parmigiano Reggiano cheese.
Place one or two basil leaves on each slice.
Tear some of the Bocconcini or Mozzarella cheese using your hands, and place a few clumps on each slice.
Place in oven and bake for 10 -15 min at 430°F – 220°C
You can also add salt to your breadcrumb mix. This depends on how salty your cheese is.
Don't slice your eggplants first as they will turn brown.
Use gluten free breadcrumbs for gluten free.
By Joel Mielle
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