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.

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Randy! Thanks for this recipe idea. I had everything at home and made this for dinner today (eggplant is in the oven right now). And, with a few of my own tweeks (of course), my husband is going to love this.

January 28, 2021 at 2:47 pm

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