Retro Eggplant Parmigiana with Outback Tomato Chutney

Eggplant Parmigiana is a dish we've all grown up with and it is a traditional Italian meal comprised of shallow- or deep-fried slices of eggplant, layered with cheese and tomato sauce, and then baked in the oven. The dish is thought to have originated in the Southern regions of Campania and Sicily and Australians have taken it as their own. We have, of course, given this our native food twist by incorporating Mountain Pepper in the panko crust and Outback Tomato Chutney spread on the top - oh and we've added in fresh tomato slices too :)

To make 4-6 eggplant parmigiana

2 medium to large, firm and sound eggplants, peeled or skin left on as you prefer

2 eggs and a dash of milk to make an eggwash

1 pack Panko breadcrumbs to coat

1 tablespoon Mountain Pepper

1 jar Outback Tomato Chutney

2 slices tomato per eggplant slice

1 teaspoon, minced garlic

tabasco or fresh chilli to taste (optional)

1 cup, shredded parmesan cheese (split)
2 cups, mozzarella cheese
Wild Herb Salt and cracked black pepper to taste
4 tablespoons, olive oil
Sprinkle both sides of the eggplant with salt and place slices in a colander. Place a dish underneath the colander in order to capture the liquid that will “sweat” out of the eggplant. Allow to sit for 30 minutes.
 Preheat oven to 350 degrees.
In a medium bowl, combine the panko crumbs and 1/2 cup parmesan cheese (set aside remaining 1/2 cup) and the tablespoon of Mountain Pepper
In a second bowl, beat eggs with a dash of milk. Set aside.
In a third bowl have the plain flour set aside
Rinse the eggplant in cold water until all salt is removed.
In a large pan, heat olive oil and minced garlic over medium heat.
Coat all surfaces of the eggplant in the plain flour. This will ensure a good coating of eggwash.
Dip eggplant slices in eggwash, then in the panko crumb mixture, coating all sides.
Place two eggplant slices at a time and cook until the panko coating is just golden, Drain and place into a large baking dish or onto a baking tray lined with baker's paper.
Repeat with remaining eggplant slices and add more olive oil if necessary.
Once all eggplant slices are arranged on the tray, spread the top of each slice with one or two tablespoons of Outback Tomato Chutney , depending on size.
Top with  mozzarella cheese, and then add two slices of fresh tomato to each slice. Season the tomatoes with Wild Herb Salt and cracked black pepper. We like to add some fresh chopped chilli at this stage or just a good dash of tabasco sauce to each .
Finish by sprinkling the tops with the parmesan cheese. 
Bake 15-20 minutes, until the eggplant is very tender and the cheese has melted and is bubbling and golden brown.
Let rest for a minute or two before lifting from the tray and serving.

 

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