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EGGPLANT PARMIGIANA BAGEL
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Who says vegetarians can't have fun? Crispy panko crumbed eggplant, fresh basil pesto & melty mozzarella.
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Ingredients
1 large eggplant, cut into 8 thick slices
½ cup plain flour
1 egg, whisked
1 cup panko crumbs
¼ cup olive or vegetable oil
1 cup passata sauce
1 tablespoon basil pesto
1 garlic clove, finely grated
200g fresh mozzarella cheese, cut into 8 slices
Sea salt
Cracked pepper
4 x The Natural ABE'S Bagels, sliced
Baby basil leaves, optional -
Method
Dip eggplant into plain flour, followed by whisked egg, and then into the panko crumbs. Make sure all surface area is coated.
Heat oil in a large pan over a medium/high heat. Add a panko crumb to the oil, if it sizzles, the oil is ready. Add the eggplant in batches and fry on both sides until golden and crisp. Drain on a paper towel.
In a bowl, combine passata sauce, basil pesto and garlic.
Lightly toast halved bagels. Smear a spoonful of the tomato sauce onto each bagel half. Place the fried eggplant on top, followed by another spoonful of sauce and finish with a slice of mozzarella. Grill until the cheese is golden brown.
Season with salt and pepper and garnish with baby basil leaves.
