ROAST EGGPLANT PARMI BY TOM WALTON
With passion for health, fitness, lifestyle and wellbeing, Tom’s style of cooking goes beyond healthy eating, but also the way we eat and buy produce, by supporting and celebrating local growers, food producers and farmers.
Tom began his career in the kitchen at then 2 hatted regional restaurant Darley’s in the NSW Blue Mountains, before joining the team at 2 hatted restaurant Bistro Moncur in Sydney’s Eastern Suburbs, where he honed his French technique, leading the kitchen as head chef. In 2011 he opened The Bucket List in Bondi with his business partners and after 8 successful years he has since branched out with Deus Camperdown and most recently Nudefish Poke takeaway eateries, as well as starting his own snack brand Dux Nutts.
Follow Chef Tom Walton on Instagram or Facebook @cheftomwalton
Everyone loves a Parmi and this roast eggplant version is so simple, a little lighter & doesn’t doesn’t disappoint.
Ingredients
2 large eggplants
5 tbsp olive oil
Sea salt, fresh ground black pepper
4 free range eggs
1 cup tomato passata plain or flavoured
½ cup pitted kalamata olives, roughly chopped
1 cup grated mozzarella or cheddar
1/3 cup grated parmesan cheese
1/3 cup each picked flat leaf parsley & basil
Lemon to serve
Method
Preheat an oven to 200C.
Cut the eggplant in half lengthways & brush with 3 tbsp of olive oil & season with salt & pepper.
Roast cut side up for 20 minutes until golden.
Preheat a non-stick frying pan over a high heat. Add 2 tbsp olive oil and crack in the egg. Cook over the high heat for 3 minutes for a crispy bottom and runny yolk, season with salt and pepper then set aside. While the eggplant finishes.
Spread the eggplants with the tomato, scatter the olives and cheeses then place back in the oven for 5 minutes to melt the cheese. Season with some fresh ground black pepper and scatter with the herbs and a drizzle of olive oil and lemon to serve if desired.
Serves 4
