by Lauren De Cesare
Adelady is all about sharing the best of Adelaide. So when we asked Mrs Romeo, from Romeo’s Foodland to share a recipe with us, we couldn’t have been more excited when she said YES!
Romeo’s is a beautiful, family owned and run business. Mr and Mrs R and their three boys, Paul, Anthony and Joseph have been supplying SA with delicious and FRESH food for 30 years. On a side-note, HAPPY 30TH GUYS!
Here is Mrs Romeos Eggplant Parmigiana. Best enjoyed with good friends and family. xx
1 cup breadcrumbs
1 cup pecorino cheese – fine
Salt and pepper
2 Garlic crushed
Basil chopped up
Plain tomato sauce/ sugo – you can buy Mutti which is a great brand or anything that you have in the cupboard.
Cut the 6 eggplants in half so you have 12 pieces in front of you. Score them and then boil them to cook through. Once they are cooked, bring them out of the hot water and put straight into cold water, this helps them to keep their shape.
You then need to scoop the mushy inside out of the eggplant and get rid of the excess water.
Then, you blitz up fresh crunchy bread to make bread crumbs and add your basil, pecorino cheese, eggs and salt and pepper. Once blitzed fill the insides of the eggplants until they are full to the edge. Then sprinkle with flour and fry off in olive oil in a frying pan.
Then, layer the tomato sauce over the top and pop in the oven to heat.