Panko & Parmesan Crust Aubergines

Panko bread crumbs is a Japanese-style bread crumb made from white bread without the crusts. This results in a lighter, airier bread crumb that absorbs less grease and stays crispier for longer than their traditional counterparts. You can easily find some in your local supermarket!


For 2 people 


1 graffiti aubergine 

Panko breadcrumbs 

1 large egg 


Parmesan, to taste

Vegetable oil

1 can Italian chopped tomatoes (400gr)

1 garlic clove

½ onion 

1 tsp caster sugar 

1 splash of balsamic vinegar 

Fresh thyme 

Olive oil 

Salt & Pepper


Cut the Aubergine lengthwise into thin slices (you can use a mandolin). Place in a colander and sprinkle with salt and allow the water to drain over the sink for 30 minutes.  

In the meantime, prepare the tomato sauce: peel and slice ½ onion and one garlic clove. Heat olive oil in a frying pan, add the onion and the garlic and cook for a few minutes.  Add the chopped tomatoes, the sugar and the balsamic vinegar and some fresh thyme. Simmer over low heat, stirring occasionally. 

While the sauce is simmering, prepare a plate with flour, another one with a mix of panko bread crumbs, grated Parmesan and pepper and a deep dish with a beaten egg and 1 or 2 tsp of water. 

Heat vegetable oil in a large frying pan. The oil needs to cover the bottom of the pan. 

Once the oil is hot, dip a slice of Aubergine into the flour, then the egg wash and then the panko and Parmesan mixture. Place in the frying-pan and cook on each side until golden. Repeat with the remaining Aubergine slices. 

 Place the tomato sauce on plates and add the fried Aubergine slices.  

Serve with a fresh Italian salad mix! 

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