Informations supplémentaires
30 min.
|
794 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425 ° F. Cut the eggplant into rings. Chop the basil.
2. Cook the pasta
Bring a pot of salted water to a boil. Cook the fettuccine for 8-10 minutes. Drain and add a drizzle of olive oil and season with salt and pepper.
3. Coat the eggplant
In a bowl, mix together the panko, the parmesan and the dried oregano. Season with salt and pepper. In another bowl, place the eggs and season with salt and pepper. Dip the eggplants in the egg mixture and then coat in the panko mixture.
4. Cook the eggplant
In a deep skillet, add a generous drizzle of oil. Once the oil is hot, cook the eggplants 2 minutes on each side or until crispy. Remove from the pan and place on a paper towel.
5. Bake in the oven
Pour the tomato sauce in an oven safe dish. Add the fried eggplants and cover with a little bit more of the tomato sauce and add the mozzarella cheese. Cook for 10-12 minutes.
6. Plate your dish
Serve the eggplants parmigiana with the fettuccine and garnish with chopped basil. Children can smell the basil and choose for themselves how much they want to add to their dish. Bon appetit!
1unitEggplant(s)
140gFettucine
60gPanko Breadcrumbs
1unitFresh egg
1unitTomato Sauce
80gMozzarella
50gGrana Padano Cheese
2gDried Oregano
0.5unitBasil
What you need
Bowls, pan, pot, oven safe dish, paper towel.
794 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
99g
33%
fat
29g
45%
cholesterol
151mg
50%
fiber
13g
52%
protein
36g
saturated
12g
60%
sodium
968mg
40%
sugar
18g
trans
0g