Ingredients
1 eggplant sliced in 2cm slices
3 button mushrooms
1 salad onion
1 anchovy fillet
1 peeled tomato cut in thin slices
500ml vegetable oil for frying crumbed eggplant
1 tblsp parsley – chopped
100g flour
2 eggs
100g breadcrumbs
¼ lemon zest
30g shaved parmesan cheese
Method
Crumb eggplant slices twice
Panfry onion, anchovy, mushrooms until they colour slightly. Add parsley
Fry eggplant snitzel until golden brown
Place sliced tomato on sntizel then spoon on onion, mushroom anchovery mix. Top with shaved parmesan
Serve on warm plate with some greenery
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