Who doesn't love a good Parma? - well, vegetarians. But I have solved that problem and now vegetarians can enjoy a good Parma too (sorry vegans, can't do a Parma without cheese!).
This recipe does use egg, but can probably be omitted if desired
So here is my vegetarian, Eggplant Parmigiana:
1 large Eggplant
20g parmesan cheese
2 cups oats
1/4 cup milk
1 teaspoon dried oregano
salt to taste
2 - 3 tomatoes
2 - 3 tablespoons white whine vinegar
1/2 cup, tasty or mozzarella cheese
oil for cooking
Slice your eggplant into 1cm thick rounds.
In a food processor, pulse oats, parmesan cheese, oregano and salt, until finely crumbed. Place mixture into a wide mixing bowl
In a separate bowl whisk together eggs and milk (eggs can probably be omitted and just a milk wash used, however the crumbs may not stick as well).
Take a slice of eggplant, dip it in the egg/milk wash then coat in oat crumbs. Repeat until all egg plant is coated.
Heat about 1 tablespoon of oil in a large frying pan.
Place several slices of coated eggplant into the fry pan and allow to cook for several minutes until golden. Turn eggplant once and allow to golden on the other side. Once cooked remove from the pan and arrange on a large baking tray.
Repeat the cooking process until all eggplant is cook. 1 tablespoon of additional oil will be needed in the pan each time the cooking process is repeated. Any crumbs left in the pan should be wiped out with paper towel before the next slices added.
While the eggplant is cooking roughly chop the tomatoes and place in a microwave safe bowl with white whine vinegar. Microwave on high for 1 -2 minutes until tomato starts to breakdown. Use a fork to squash any large pieces of tomato (additional oregano can be added to sauce if desired).
Top each slice of cooked eggplant with tomato sauce and sprinkle with tasty or mozzarella cheese. Place under a grill on medium until cheese has melted and begins to golden.
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