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  • Egg Plant basil parmesan

    1 vote
    Egg Plant basil parmesan
    Prep: 15 min Cook: 5 min Servings: 3
    by Supriya Srivastava
    15 recipes
    >
    Some guests had come home over a short notice and had to get something good out on table in 15 minutes. This was my quick appetizer. It is by no means a regular egg plant Parmesan, is easy to make and tastes good.

    Ingredients

    • 10 egg plant rounds (0.5 cm thick)
    • 2 tbsp oil
    • 1 tbsp Parmesan
    • Salt to taste
    • 1 tsp finely chopped fresh parsley/ coriander

    Directions

    1. Heat 1tbsp oil in a non-stick pan, cook the egg plants on both sides at low heat (covered). Add 1 tbsp water if needed and let the eggplants get tender.Approximately 5 min
    2. When they are done. Take it out .
    3. Mix parsley and Parmesan together and sprinkle generously over the egg plants.
    4. Sprinkle salt evenly.
    5. Lightly grease a baking tray lined with aluminium foil
    6. Spread eggplants on it.
    7. Broil at high with the parmesan surface up, unless egg plants get a nice golden crust.
    8. Serve it with Chutney or sauce.

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