Eggplant and Fetta Cutlets

Cook Time 30 minutes

Servings 4

Ingredients

200g fetta, ⅓ reserved for garnish 

2 eggs, whisked

8 slices of eggplant, grilled or pan-fried

½ cup plain flour

2 cups panko breadcrumbs

2 sprigs parsley, finely chopped

Pinch salt 

Olive oil for shallow frying

Lemon, to serve

Method

Place a chunk of fetta onto each piece of eggplant, fold over to encase the fetta.

Season the egg with salt and pepper. Place flour onto a plate and the crumbs and parsley in another.

Dip each eggplant parcel in the flour to coat, dip into the egg mixture, then into the panko, pressing the crumbs into the eggplant to ensure a good coating.

Heat oil over medium to high heat. Fry eggplant on each side until golden. Drain on paper towels.