Tomato Basil Eggplant Parm

Looking for Valentine’s Day inspiration, or wondering how to make the most of our limited-edition Little Italy Kit? This recipe brings it all together in one simple, satisfying dish.

Crispy eggplant, slow-simmered tomato sauce, lemony pasta, and a swirl of Tomato Basil Hummus make for a balanced, comforting plate that works just as well for a weeknight as it does for a special occasion.

INGREDIENTS

• Little Sesame x Bianco DiNapoli Tomato Basil Hummus
• Bianco DiNapoli tomato sauce
• Brightland Pizza Oil
• Banza Brown Rice Spaghetti
• 2-4 Italian eggplants, depending on the size and preferred serving size
• Panko breadcrumbs seasoned with
• Italian oregano, garlic powder, onion powder, salt & pepper
• Olive oil
• 3 eggs
• Garlic
• Shallot
• Fresh basil
• Parmesan
• Lemon
• Flour

PREPARATION

1. Brush eggplant with olive oil and place under the broiler until the skin is charred all over rotating throughout. Then transfer to a dish and cover for about 10-15minutes
2. Make a simple tomato sauce by heating a couple of tbsp of olive oil over medium heat then adding half of a chopped shallot for a couple of minutes then 1-2 finely chopped garlic cloves for another minute. Add some fresh basil & stir to combine then add a can of Bianco DiNapoli tomato sauce and salt to taste. Stir and reduce heat to simmer for 10-15 minutes while you prepare your other ingredients. Double this up for more servings or if you want extra sauce.
3. Uncover the eggplant and peel leaving the eggplant whole and keeping the stem attached.  Lightly flatten the eggplant, pat dry with a paper towel, sprinkle with salt & pepper and let rest on a paper towel lined tray.
4. Make a breading station with egg, flour seasoned with salt & pepper and 1.5 cup panko breadcrumbs combined with half a cup of parmesan cheese and seasoned with Sicilian oregano, garlic powder, onion powder, salt and pepper to taste.
5. Dip the eggplant in the flour then egg then panko mixture, fully coating and shaking off the excess in each step. Let rest and then fry in olive oil for 2-3 minutes each side until golden and crispy. Transfer to a paper towel and sprinkle with flaky sea salt.
6. Boil the Banza Brown Rice Spaghetti in salted water then drain and toss with a generous drizzle of Brightland Pizza Oil, grated parmesan, lemon juice and flaky sea salt.
7. To serve- add a dollop of Little Sesame x Bianco DiNapoli Tomato Basil Hummus and a spoonful of tomato sauce to the plate and swirl together. Top with the fried eggplant and pasta & finish with an extra drizzle of Brightland Pizza Oil, grated parmesan, lemon and fresh basil & enjoy!