Parmesan eggplant with cayenne pepper and panko

Posted on Updated on

My husband likes most food except for tomatoes and eggplants. So I was determined to try out a few more eggplant dishes – may be he will change his mind?

This following eggplant dish was moderately successful as the eggplant was firm, crunchy and full of flavor. It is really simple to make – diced eggplant coated with olive oil, Parmesan cheese and cayenne pepper;  add a lightly beaten egg and coat the pieces well; then coat the pieces with panko and season with salt and pepper;  grill under a hot grill for 10-15 minutes, turn over a few times.

My hubby ate only a few pieces which was fantastic –  it means more for me. I really enjoyed it.

Parmesan eggplant with cayenne pepper, panko crumbs



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s