Aug 21, 2013 / 3:48 pm
Parmesan & Panko crusted Eggplant with the freshest Tomato Basil sauce.
I truly hope this recipe will get you acquainted with this wonderful and humble ingredient that in Italy, my other home, has found its way to almost every table. It's delicious, versatile and grown locally here in Kelowna, so one more reason to learn to love the "humble eggplant!"
1 Medium Eggplant
1 Cup of Panko
1/4 Cup of Parmigiano Reggiano
1 lb. of tomatoes
10 Basil Leaves
4 Tbsp. of Olive oil
1/4 clove of garlic
When I can, I always buy local. and sourcing your ingredients locally is the first step towards becoming a better cook.
That's it. It's simple and delicious. It's crunchy in the outside and creamy in the inside.
For more locally inspired recipe visit my facebook page: https://www.facebook.com/onebigtable
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