Emelia’s Eggplant Parma

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Simple & delicious


2 large eggplants
Emelia’s Tomato Relish
1 cup good melting grated cheese
1 cup plain flour
1 cup breadcrumbs
Salt & pepper
Oil for shallow frying


Slice eggplants length ways, make them around 1-2 cm thick. Salt both sides of the slices of eggplant quiet liberally and set aside for 15 mins.
Rinse salt off the eggplant and pat dry with paper towel.
Place the breadcrumbs & flour in seperate bowls and season with salt & peper, whisk eggs in a bowl.
Coat each slice of eggplant with flour, dip and coat with the egg wash then cover both sides with breadcrumbs.
Cover a fry pan with oil and bring to a high heat, shallow fry eggplant on both sides until breadcrumbs are a golden brown, transfer to a lined baking try.
Spread each slice of eggplant with a generous amount of Emelia’s Tomato Relish then top with grated cheese, place in a pre-heated oven or under the grill until cheese has melted and started to turn a golden brown.
Serve with garden salad.

Products used in this recipe:

Emelia’s Tomato Relish