Aubergine Escalopes with Melted Mozzarella

Name: Aubergine Escalopes with Melted Mozzarella
Cuisine: British
Ingredients: Flour seasoned with salt and pepper, for dusting; Flour seasoned with salt and pepper, for dusting; Flour seasoned with salt and pepper, for dusting; 2 small free-range eggs, beaten; 60 g fresh white breadcrumbs, mixed with 60 g freshly grated Parmesan cheese; 60 g fresh white breadcrumbs, mixed with 60 g freshly grated Parmesan cheese; 2 large or 3 small aubergines, cut into slices 1-1.5cm thick; 4 tablespoons vegetable oil; Pomodoro sauce; 150-200 g good-quality mozzarella, cut into slices 5mm thick

Preparation info

Serves
2
adults and 2 small children

Difficulty
Easy

Appears in

Eat Up

By Mark Hix

Published 2000

About

This makes an interesting vegetarian main course or starter, or serve it as an antipasto or as part of a buffet. Try to buy buffalo mozzarella as there is no comparison between that and the plastic substitutes.

Ingredients

Flour seasoned with salt and pepper, for dusting
2 small free-range eggs, beaten
60 g fresh white b

Europe
United Kingdom
Starter
Main course
Vegetarian

Method

Have ready 4 dishes. Put the flour in the first, the beaten eggs in the second and the breadcrumbs and Parmesan in the third. The fourth is for the prepared aubergine. Coat the aubergine pieces with the flour, then the egg and lastly the breadcrumb mixture. Make sure you shake off any excess flour before dipping the aubergine in the egg, or the breadcrumbs will not stick.

Heat the veget