Eggplant Parmigiana w/ Rocket Fennel Salad

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Eggplant Parmigiana w/ Rocket Fennel Salad
V - GF
Course Main Dish
Cuisine Italian
Servings
people
Ingredients
Eggplant Parmigiana
Rocket Fennel Salad
Course Main Dish
Cuisine Italian
Servings
people
Ingredients
Eggplant Parmigiana
Rocket Fennel Salad
Instructions
  1. Cut each eggplant lengthwise into 1 cm slices.
  2. Grill eggplant until tender, turning over once for about 6 mins. Then transfer to a plate to cool down.
  3. Place the basil, garlic and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined. (To keep the pesto bright green you can freeze the olive oil before use it. Will keep the temperature down and prevent the basil from turning dark).
  4. Preheat oven to 200°C.
  5. Layer the eggplant in a casserole dish with the pesto and the stracciatella.
  6. Bake in the oven for about 15-20 mins, until the cheese is melted.
  7. To make the salad whisk together the lemon juice and oil, then season well with salt and pepper.
  8. Just before serving, toss through the fennel, rocket and lemon zest to the dressing.
  9. Serve the lasagne with the salad and enjoy!

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