Eggplant Parmigiana Wraps

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Berenjena Parmesano Envuelve

Prep Time: min
Cook Time: min
Yields: people
Difficulty:

Ingredients

  • 2 tbs oil
  • 1 large eggplant sliced into 1/4 thick rounds
  • 1 egg lightly beaten
  • 1/12 cups breadcrumbs or panko crumbs
  • 1 pinch salt
  • 1 1/2 cup marinara sauce
  • 1/2 cup parmesan cheese finely grated
  • 1/2 cup mozzarella cheese shredded
  • 1/4 cup pesto
Difficulty:
A quick and tasty lunch wrap based on an Italian classic: eggplant parmesan.

Who doesn't love eggplant? Actually half the people I know can't stand it... at least, until they come in contact with a good eggplant parmigiana!

I served eggplant parm to my brother, who is a very vocal eggplant hater. He gobbled it up, and had no idea what he was eating until his last bite, when I blurted it out with pride. He has been reformed! I always slice and salt my eggplant before cooking to cut down on the bitterness, but I've recently learned that this is so last year... it turns out eggplant has evolved so much that it no longer has a bitter taste. I tested the theory and it tasted no different when salted, so I just saved myself a half hour prep time.

This recipe is a super-quick and easy version of eggplant parmigiana that makes a perfect afternoon snack or light dinner. I promise it will quickly become a household fave!

Enjoy!

Directions

Eggplant
  1. Heat oil in a large skillet over medium heat until hot enough for frying. Dip the eggplant pieces in the egg batter and then coat with the breadcrumbs.
  2. Add to the heated skillet, frying each side for 2-3 min until golden brown. Remove the pieces and place on paper towel. Cut each round in half.
Wraps
  1. Heat oven to 400 degrees. Place 4 wraps on a baking sheet each with 2 pieces of eggplant, marinara sauce, and the 2 cheeses sprinkled on top. Pop in the oven for a few minutes until the cheese is melted. Drizzle the pesto on top and fold in half using a toothpick to keep it closed.Heat oven to 400 degrees. Place 4 wraps on a baking sheet each with 2 pieces of eggplant, marinara sauce, and the 2 cheeses sprinkled on top. Pop in the oven for a few minutes until the cheese is melted. Drizzle the pesto on top and fold in half using a toothpick to keep it closed.

Chef Notes


These photos were done so you can see the ingredients, but in real life it is smothered in sauce and cheese!

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