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Melenzane Parmigiana Salad

Melenzane Parmigiana Salad

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A fresh take on this classic Italian dish. Usually served warm, this version of the dish is great for summer.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 25 mins |
  • Cook Time : 30 mins
Categories: Italian, Salads, Vegetarian
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Roasted Tomatoes
250 g assorted baby tomatoes
olive oil for drizzling
Tomato Vinaigrette
2 ripe Roma tomatoes, finely chopped
¼ C (60 ml) extra virgin olive oil or Parmesan flavoured olive oil
3 Tbsp (45 ml) red wine vinegar
1 clove garlic crushed
½ tsp (2.5 ml) sugar


Crumbed Aubergines

2 small aubergines, sliced into thin rounds
salt for sprinkling
1 C (250 ml) seasoned flour
3 eggs, beaten
2 C (500 ml) panko breadcrumbs
¼ C (60 ml) grated Parmesan cheese
+- ¼ C (60 ml) oil for shallow frying
250 g fresh Mozzarella, torn into bite size pieces
100 g wild rocket leaves
a handful of basil leaves
+- ½ C (125 ml) Parmesan shavings
freshly ground salt and pepper to taste

Roasted Tomatoes
Preheat the oven to 200 °C.
Place the assorted tomatoes (slice the bigger ones in half) on a baking tray. Drizzle with olive oil and season. Roast for about 25 minutes or until blistered. Set aside.
Tomato Vinaigrette
In a small bowl combine the chopped tomato (including the juice), olive oil, vinegar, garlic and sugar. Season to taste and then set aside. The longer this dressing stands, the more it will infuse and the more flavourful it will be.

Crumbed Aubergines
Place the aubergine slices onto a tray lined with paper towel. Sprinkle with salt to allow the excess moisture to seep out. Water droplets will rise to the surface after 20 minutes; wipe these off with a sheet of paper towel.
Heat the cooking oil in a large heavy-based frying pan.
Mix the breadcrumbs and Parmesan together. Coat each slice of aubergine in seasoned flour, egg and finally a generous coating of the crumb mixture.
Fry a few slices at a time in hot oil until golden and crispy on both sides. Remove and drain on some paper towel. Note: These can be fried in advance and simply heated up in a 180 °C oven for a few minutes.

To Assemble
Arrange the roasted tomatoes, fried aubergines and mozzarella on a bed of rocket and basil. Scatter generously with Parmesan shavings. Drizzle with tomato vinaigrette. Season to taste and eat immediately!
Tip: Delicious served with lamb chops.