Deconstructed Eggplant Parmigiana Rolls
20 min
Veggie
59066
For 4 Portions
250 g
cherry tomato
10 g
Parmesan
5 g
panko breadcrumbs
5 g
basil, fresh
3
eggplant
2
buffalo mozzarella
1 tbsp
breadcrumb
2 clove(s)
garlic
2 tbsp
olive oil
salt
pepper
1. All set?
2. Preheat oven to 350°F (conventional, recommended) or 310°F (fan).
3. Wash eggplant and remove ends. Slice lengthwise into thin strips.