Parmesan eggplant

Parmesan eggplant with cayenne pepper and panko

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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 and panko