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Baguette parmigiana
Baguette parmigiana Baguette parmigiana
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Baguette parmigiana

Filed under: Lunch



preparation time

00:15 15min


Cooking time

00:20 20min


ingredients

  • 1 egg, beaten
  • ½ cup (125 ml) flour
  • ½ cup (125 ml) bread crumbs
  • 3 tbsp. (45 ml) grated parmesan
  • 1 medium eggplant, sliced (about 1 cm/1/2 in. thick)
  • 1 thin baguette, cut in two and toasted
  • 150 g white cooked ham, sliced
  • 3 tbsp. (45 ml) basil pesto
  • ¼ cup (60 ml) marinara sauce, hot
  • 1 cup (250 ml) grated Italian cheese mix
  • Vegetable oil, for cooking
  • Salt and pepper

instructions

  1. Preheat oven to 400°F (200°C)
  2. Place egg, flour and breadcrumbs on three deep plates.
  3. Salt and pepper the flour and mix well.
  4. Add the parmesan to the bread crumbs and mix well.
  5. Flour the eggplant slices, dip them in the beaten egg, then roll them in the bread crumbs, pressing down firmly so crumbs adhere well.
  6. Place breaded slices side by side on a baking sheet lined with parchment paper. Bake 20 minutes tuning midway through cooking. Place baguette on a baking sheet, brush with pesto then marinara sauce.
  7. Spread out the slices of cooked ham, place the eggplant slices on top and cover with grated cheese.
  8. Bake until cheese is bubbly and starts to colour.
  9. Serve immediately.