Delicious Aubergine Scallopini!

We had some guests over on Thursday night and this particular dish was one they really liked so I thought I would share it with you.

We sampled a variety of wines with this dish and our favourite was our 2008 Clare Valley Riesling and our new 2014 Premium Barrel Reserve Langhorne Creek Cabernet Wrattonbully shiraz.

ubergine(EGGPLANT) Scallopini
Ingredients
•2 Large (about 550g each) Aubergines
•2 – 3 Cups of breadcrumbs
•Bunch of fresh herbs (Parsley and Oregano)
•Half a cup of Parmigiano Reggiano Cheese
•2 Eggs
•1 Tin of Passata Sauce
•Mozzarella cheese
•Basil leaves for decoration
•Salt and pepper

Method
•Cut the aubergines lengthways into 7mm thick slices, place into a colander and sprinkle lightly with salt. Leave for 20 minutes, then wash and drain.
•Mix the breadcrumbs with the herbs (you can use dried herbs if you like), black pepper and the half cup of Parmigiano Reggiano cheese.
•Then beat the two eggs together, place the aubergine slices into the egg mixture and then into the breadcrumb mixture ensuring a full covering.
•Fry in olive oil until golden brown, then place the slices into a lasagne baking dish and pour over the passata sauce.
•Scatter over a few basil leaves, place a couple of slices of mozzarella cheese and a light sprinkling of Reggiano cheese over the top.
•Cover the dish in foil and bake in the oven at medium temperature for 20 minutes. Take the foil off and let it brown for a further 10 minutes.

This dish goes perfectly with Roast lamb or simply as a vegetarian dish with a green salad.