EGGPLANT SCHNITZ
TOTAL TIME: 40 minutes
SERVES: 4-6
INGREDIENTS
• 3 small eggplants, each cut in half • 2 cloves garlic, crushed • 2 cups breadcrumbs • 1 cup parmesan cheese, grated • 2 eggs (1 x extra may be needed) • Handful of parsley, roughly chopped • Salt and pepper • Olive oil METHOD
Place eggplant halves in a large pot of water and bring to the boil, then simmer for about 20 minutes.
Remove from water, drain and cool. With a small spoon, carefully remove the eggplant flesh from each half, leaving the skin intact.
Drain the excess fluid by mashing the flesh through a sieve then place the flesh in a bowl, roughly chopped.
Mix in the crushed garlic, breadcrumbs, parmesan, eggs, grated parsley and salt and…
