Ricotta, olive and spinach eggplant - Better Homes & Gardens Australia

Ingredients

• 1 large eggplant, trimmed
• 2 tsp fine salt
• 1 Tbsp extra virgin olive oil
• 100g baby spinach leaves
• ¼ cup water
• 250g fresh ricotta
• 20g parmesan, finely grated
• 2 Tbsp finely chopped basil
• ¼ cup pitted kalamata olives, chopped
• Sea-salt flakes and freshly ground black pepper, to season
• ¼ cup plain flour
• 2 eggs, lightly beaten
• 2 cups panko breadcrumbs
• Vegetable oil, to deep fry
• Tomato chutney, to serve
• Rocket and parmesan salad, to serve
• Note: Allow 30 minutes standing time