Baguette parmigiana Recipe

Name: Baguette parmigiana
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
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 traditional 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

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 traditional 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

PREP TIME 15m	COOK TIME 20m	TOTAL TIME 35m
YIELD 2 servings

Instructions

Preheat oven to 400°F (200°C)
Place egg, flour and breadcrumbs on three deep plates.
Salt and pepper the flour and mix well.
Add the parmesan to the bread crumbs and mix well.
Flour the eggplant slices, dip them in the beaten egg, then roll them in the bread crumbs, pressing down firmly so crumbs adhere well.
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.
Spread out the slices of cooked ham, place the eggplant slices on top and cover with grated cheese.
Bake until cheese is bubbly and starts to colour.
Serve immediately.