You will need
2 medium/large eggplants
Ina Paarman’s Garlic Pepper Seasoning
3 T (45 ml) flour
¼ cup (60 ml) fresh full cream milk
4 slices fresh white bread, broken up and crumbed, ± 2 cups of crumbs (see tip)
1 t (5 ml) grated lemon rind
1 t (5 ml) Ina Paarman’s Garlic & Herb Seasoning
½ cup (125 ml) parsley, with stems
4 cloves garlic
3 T (45 ml) canola oil
6 medium/large potatoes, skin on
½ cup (125 ml) full cream milk
2 T (30 ml) butter
1 – 2 t (5 – 10 ml) Potato Spice
To make crumbs from very fresh white bread, cut the bread into blocks. Spread them out on a baking sheet and bake for 10 minutes at 180°C while pre-heating the oven. Not only does the taste improve but the crumbs are finer.
To really clean potatoes with skin on, scrub them lightly with a clean green scrubbing pad.
Adjust oven rack to middle position and preheat oven to 180°C.
Line a large oven pan with baking paper.
Cut eggplant lengthways into 1.5 cm thick slices. Season eggplant lightly, on one side only, with Garlic Pepper Seasoning.
Leave to stand while preparing the rest of the ingredients.
Measure flour into a biggish plastic bag.
Beat the eggs and milk in a big soup plate.
Crumb the bread in a processor, add lemon rind, Garlic & Herb Seasoning, parsley, garlic and oil.
Blend until everything is finely chopped. Decant on a sheet of greaseproof paper.
Shake the eggplant slices in the plastic bag in the flour.
Next dip them into egg mixture and lastly in the breadcrumb mixture.
Pack the coated slices out on the baking paper lined oven tray and bake for 20 – 25 minutes.
Serve with Dirty Mash and a salad on the side.
Scrub the potatoes and cut into cubes.
Boil in ± 2 cups (500 ml) of water.
When soft drain immediately, mash, using a potato ricer or masher. Mix with milk, butter and Potato Spice to taste.