Recipe by: Justine Schofield – as seen on Channel Ten’s Everyday Gourmet with Justine Schofield.
Ingredients
- 200g Riverina Dairy Greek Style Fetta, ⅓ reserved for garnish
- 2 eggs, whisked
- 8 slices of eggplant, grilled or pan-fried
- ½ cup plain flour
- 2 cups panko breadcrumbs
- 2 sprigs parsley, finely chopped
- Pinch salt
- Olive oil for shallow frying
- Lemon, to serve
Eggplant and Fetta Cutlets
Place a chunk of fetta onto each piece of eggplant, fold over to encase the fetta.
Season the egg with salt and pepper. Place flour onto a plate and the crumbs and parsley in another.
Dip each eggplant parcel in the flour to coat, dip into the egg mixture, then into the panko, pressing the crumbs into the eggplant to ensure a good coating.
Heat oil over medium to high heat. Fry eggplant on each side until golden. Drain on paper towels.
