redesigning a classic

By Beau Cook - Photography by Leon Schoots

EGGPLANT PARMAS

Serves 4

Ingredients:

• 2 large eggplants, cut into 2.5cm-thick rounds

• 3 cups panko crumbs

• 2 eggs, beaten

• ¼ cup plain flour

• 2 cloves garlic, finely chopped

• 700ml of passata

• 1 tsp. chilli flakes (optional)

• Handful of fresh basil leaves

• Sea salt flakes

• Olive oil

• Parmesan cheese and cracked pepper to serve

Method:

1. Generously season both sides of eggplant rounds with salt and let sit for 20 minutes.

2. Then in a large pan, heat 2 tbl. olive oil over medium heat. Cook eggplant in batches for around 5 minutes on each side or until caramelised well, and set aside.

3. Meanwhile, in a small pot, heat 2 tbl. olive oil over medium heat and sauté garlic and chilli for 2 minutes. Add passata and reduce heat to low, then gently simmer and season to taste if required.

4. Crumb the eggplant. Lightly dust it in flour, dredge through the beaten eggs, then place into the crumbs until coated all over. Set aside.

5. Heat 4 tbl. olive oil in a large pan over medium heat. Shallow fry the eggplant in batches for 5 minutes on each side or until golden brown.

6. Set aside on absorbent paper towel and season with salt.

7. Place eggplant parmas onto a serving dish then spoon over the sauce and top with basil leaves, parmesan and cracked pepper. Serve with your favourite sides.

A Dazzling Duet

Rounding out Bendigo’s month of live music was duo Alli & Andrew.

They brought the Garden of the Future to life with their infectious tunes and high-energy performance, encouraging the audience to get up and dance. The show served as the final Summer in the Parks event for the season.

Funds Raised At Fun Run

Rosalind Park provided a picturesque venue for runners to raise funds for the Bendigo Health Foundation.

There were many events of various lengths to compete in at the Bendigo Ford Fun Run, with registration fees and donations going to Bendigo Health’s new children’s outdoor rehabilitation playspace.