Eggplant parmigiana tortilla wrap
Prep
10 min
Total
16 min
Serves
2
A new twist on the tried and true wrap!
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Ingredients
2
large tortillas
2
Japanese eggplants, cut on the bias 1/2 inch thick
1
Tbsp flour
1
egg, beaten
1
cup panko bread crumbs
2
Tbsp EVOO
12
fresh basil leaves
1
ball fresh mozzarella
1
cup tomato sauce
1
cup mozzarella and parmesan, grated
Instructions
- Dust eggplant in flour and dredge in egg wash. Then coat in bread crumbs.
- Fry in olive oil until golden. Remove and let rest.
- Make a cut in your tortilla shell from the outside edge to the centre. Now think of your tortilla as 4 squads.
- The first section lay down 6 leaves of basil, next 1/2 fresh mozzarella. Then eggplant with tomato sauce, finally mozzarella and Parmesan.
- Fold all sections into one quarter. Starting with the basil over the fresh mozzarella.
- Pan fry on low heat for 3 minutes per side. Remove and dive in! Extra Tomato sauce on the side is a bonus.