Parmesan Breaded Eggplant Steaks Recipe

About this recipe

A delicious vegetarian twist on breaded steaks, featuring crispy eggplant slices coated in a cheesy crumb mixture and served with a flavorful tomato sauce. Perfect for a satisfying dinner.

Ingredients

• 6 pcs Licious Brown Eggs
• 100 g Old Hill Parmesan Cheese
• 50 g The Select Aisle Bread Crumbs
• 100 g Sambar Onion Peeled
• 75 Nos Oregano Sachet
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 250 g Zucchini Green
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder

Instructions

1. 1. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let them sit for 15 minutes to draw out moisture, then pat dry with a paper towel.
2. 2. In a shallow bowl, beat 2 eggs until smooth. In another bowl, mix 1/3 cup parmesan cheese, 1/3 cup breadcrumbs, 1/2 tsp oregano, 1/4 tsp pepper, and a pinch of salt.
3. 3. Dip each eggplant slice into the beaten eggs, then coat thoroughly in the cheese and crumb mixture. Set aside on a plate.
4. 4. Heat 1/3 cup oil in a large skillet over medium heat. Fry the coated eggplant slices for 3-4 minutes on each side until golden brown and crispy. Remove and place on paper towels to drain excess oil.
5. 5. In a saucepan, heat 2 cups tomato sauce over medium heat. Stir in 3/4 cup finely chopped onion and simmer for 10 minutes until the onion softens and the sauce thickens.
6. 6. Serve the crispy eggplant steaks topped with the warm tomato sauce. Garnish with additional parmesan cheese if desired.