Eggplant Parmigiana | Don Signature Crab - Singapore Food Guide

Name: Eggplant Parmigiana | Don Signature Crab - Singapore Food Guide
Total time: 75 min
Ingredients: 2 large eggplants (approx. 800–900 g total), trimmed and sliced into 1 cm rounds; 1½ tsp fine salt (for sweating eggplant); 100 g plain flour for dredging; 2 large eggs, beaten; 150 g panko breadcrumbs; 100 ml vegetable oil (for shallow frying) or more as needed; 800 g canned crushed tomatoes or passata; 1 medium onion (about 120 g), finely chopped; 3 cloves garlic, minced; 2 tbsp olive oil (for sauce); 1 tsp dried oregano; 1 tsp sugar (to balance acidity); 200 g shredded mozzarella (or 1 ball fresh mozzarella, torn); 50 g grated Parmesan (plus extra for serving); A handful (about 15 g) fresh basil leaves, torn; Black pepper to taste; Optional: 1–2 tsp sambal oelek or sliced chilli padi to serve; Optional: 1 tbsp balsamic vinegar (for the sauce, if desired)

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Singapore-style Eggplant Parmigiana — layered, pan-fried eggplant with rich tomato sauce, melted mozzarella and grated Parmesan, baked until golden and bubbly.

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Ingredients

2 large eggplants (approx. 800–900 g total), trimmed and sliced into 1 cm rounds
1½ tsp fine salt (for sweating eggplant)
100 g plain flour for dredging
2 large eggs, beaten
150 g panko breadcrumbs
100 ml vegetable oil (for shallow frying) or more as needed
800 g canned crushed tomatoes or passata
1 medium onion (about 120 g), finely chopped
3 cloves garlic, minced
2 tbsp olive oil (for sauce)
1 tsp dried oregano
1 tsp sugar (to balance acidity)
200 g shredded mozzarella (or 1 ball fresh mozzarella, torn)
50 g grated Parmesan (plus extra for serving)
A handful (about 15 g) fresh basil leaves, torn
Black pepper to taste
Optional: 1–2 tsp sambal oelek or sliced chilli padi to serve
Optional: 1 tbsp balsamic vinegar (for the sauce, if desired)