Mingle's Eggplant Parma

Mingle's Eggplant Parma


3 X eggplants
2 X eggs
1 X cup of flour
1 X cup of panko
1 X bunch of basil 
200ml of passata
1 can (400g) of tinned tomatoes
Mingle Garlic and Herb Seasoning
2 X handfuls of mozzarella & parmesan
1 X onion (chopped finely)
3 X tablespoons of olive oil


1. Heat olive oil in a pot. Add onion and Mingle Garlic & Herb Seasoning and cook until translucent. 
2. Add passata and canned tomatoes cook slowly for 10 minutes. Once finished, add some chopped fresh basil.
3. Slice eggplants thinly lengthwise. Toss in mixture of flour and Mingle's Garlic & Herb Seasoning. Dip in beaten egg and then coat in panko. Set aside.
4.  Fry coated eggplant in oil, adding more oil as necessary. Layer eggplant in an oven proof dish beginning with sauce, then eggplant, then cheese (only parmesan for the layers).
5. Finish with a layer of sauce and mozzarella. Top with with leftover basil.
6. Bake in the oven at 180 for 25 minutes.

Eggplant Parma Ingredients with Garlic & Herb Seasoning
Eggplant Parma with tomato passata cooking on stove
eggplant thinly sliced for parma
Fry the eggplant strips in oil
 Layer eggplant in oven proof dish with tomato passata
 Layer eggplant in oven proof dish with tomato passata