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

• Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• 250G Granoro Breadcrumbs, 250G
• - Ktc Vegetable Oil
• - Schwartz Oregano
• - Tata Salt
• NaN Organic Golden Flaxseed Flour

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, mix 1/4 cup flaxseed flour with 1/2 cup water 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 flaxseed mixture, 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.