Healthy Eggplant Parmigiana

Eggplant Parma with Cauliflower mash and green beans. 

I always hated eggplant. My friend Bek, made a great eggplant parma for Mr C.K one day, which I tasted and fell in love. Me being me, I had to try to put a healthy spin on a breaded deep fried classic - this is what I came up with. Ingredients (to make 4)

1 Eggplant cut into inch thick slices

1/4 cup rolled quinoa

1/4 cup rolled oats

1/4 cup wholemeal breadcrumbs

4 stalks parsley

50 grams silken tofu or 50 grams feta chese 

Small bunch basil leaves (reserve 1/2 for sauce)

Tablespoon Natural Yoghurt

Clove of Garlic

1/2 red onion

1 tin diced tomatoes

60g reduced fat cheese shredded

60g Parmesan cheese  shredded 

Put quinoa, oats, breadcrumbs, parsley and 2tbs parmesan into blender and blend till fine. 

Mix tofu and Yoghurt until smooth then coat one side of the eggplant with tofu mix (about 5mm thick) then layer basil leaves over tofu mix. Then lightly coat entire eggplant slice with tofu and yoghurt mix. (alternitevely use egg as a binding agent instead of tofu and yoghurt)

Press into crumb mix.

Heat rice bran oil in pan, and cook eggplant in oil until brown. Then put on cooling rack in a baking tray to cook in oven at 180 for 15 minutes. 

Dice onion, garlic and reserved basil and fry gently until onion becomes translucent, add tinned tomatoes and simmer. 

Remove eggplant schnitzel from oven, top with napoli sauce and cheeses and return to oven until cheese is brown. Serve while cheese is bubbling and hot......