Name: Parmigiana Fritters with Caprese Salad
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 2
Cuisine: italian
Ingredients: 1 eggplant large; 1 clove garlic minced; 1 egg beaten; 2 tsp parmesan; 1/4 cup mozzarella; 2 tbs dried breadcrumbs; 2 tbs self-raising flour; 2 tbs basil chopped; 1 tsp dried oregano; 1/2 tbs sea salt; 1/2 tbs pepper; 2 tbs olive oil; 2 baby roma truss tomato; 1/4 red onion; 6 pitted kalamata olives; 3 bocconcini cut into chunks; 1 handful basil; 1 dash olive oil *to dress; 1 dash balsamic vinegar; 3 tsp basil pesto; 1/4 cup oil

by feelgoodcooking Last updated on 07/10/2019

When I think of mouth watering Italian dishes, what comes to mind are several images. First of all seasonal produce bursting with flavour and simple recipes such as caprese salad, tomato bruschetta, zucchini fritters and eggplant parmigiana. My second thought was how could I combine all these dishes into one? And hence the ‘Parmigiana Stack with Caprese Salad’ was created. Healthy yet satisfying, this meal uses ingredients found in many Italian dishes. The meal itself is bursting with flavour and best of all the colours scream out the Italian flag! The ‘Parmigiana Stack with Caprese Salad’ is comfort food at its healthiest! - feelgoodcooking

Ingredients

1 eggplant large
1 clove garlic minced
1 egg beaten
2 tsp parmesan
1/4 cup mozzarella
2 tbs dried breadcrumbs
2 tbs self-raising flour
2 tbs basil chopped
1 tsp dried oregano
1/2 tbs sea salt
1/2 tbs pepper
2 tbs olive oil

For the caprese salad

2 baby roma truss tomato
1/4 red onion
6 pitted kalamata olives
3 bocconcini cut into chunks
1 handful basil
1 dash olive oil *to dress
1 dash balsamic vinegar

Extra

3 tsp basil pesto
1/4 cup oil

Method

Step 1

Preheat oven to 170C. Cut eggplant in half lengthways, and place on tray with baking paper. Drizzle onto the flesh the olive oil and cook for 45 minutes or until tender. Remove from oven and allow to slightly cool.
Step 2

Whilst eggplant is cooling, prepare your caprese salad in a bowl by adding ingredients together and lightly tossing.
Step 3

When eggplant is ready, scoop out flesh and place in strainer. Gently press down with fingers to drain excessive juices. Transfer eggplant to a bowl and add all other ingredients. Stir well to combine all ingredients.
Step 4

Heat oil in large frying pan over medium heat. In the meantime form rounded fritters approximately 8cm in diameter with your hands. Add fritters to frying pan and cook for 3 minutes each side or until golden. Drain on paper towel. Do not cook more that 3 fritters in frying pan at one time.
Step 5

To assemble the parmigiana stack, place the first fritter on the plate and on top brush a thin layer of your favourite basil pesto, then the second fritter and the basil pesto on top again. Finally the third fritter and to complete the stack, top with a large spoonful of the caprese salad.
Step 6

Season with a good drizzling of olive oil, balsamic vinegar or balsamic glaze, freshly ground pepper and a few basil leaves for an Italian flair!

Recipe Notes

from Australia’s Best Recipes team

In order to make the fritters rounded you can use cooking rings to form desired shape or look. You can use store bought or homemade basil pesto if preferred. Try use fresh ingredients where possible.