Eggplant parmigiana tortilla wrap

A new twist on the tried and true wrap!

10 min
16 min



  1. Dust eggplant in flour and dredge in egg wash. Then coat in bread crumbs.
  2. Fry in olive oil until golden. Remove and let rest.
  3. Make a cut in your tortilla shell from the outside edge to the centre. Now think of your tortilla as 4 squads.
  4. The first section lay down 6 leaves of basil, next 1/2 fresh mozzarella. Then eggplant with tomato sauce, finally mozzarella and Parmesan.
  5. Fold all sections into one quarter. Starting with the basil over the fresh mozzarella.
  6. Pan fry on low heat for 3 minutes per side. Remove and dive in! Extra Tomato sauce on the side is a bonus.