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
1 large egg
Parmesan, to taste
1 can Italian chopped tomatoes (400gr)
1 garlic clove
1 tsp caster sugar
1 splash of balsamic vinegar
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!