Back to Recipe Menu

Crunchy eggplant with oven roasted basil tomatoes


  • Preheat oven to 180°C fan forced (200°C normal).
  • Place the tomatoes in a heavy-bottomed oven tray, cut side up. Season, sprinkle with a few torn basil leaves and the oil (making sure the basil is moistened) and cook in the oven until the tomatoes collapse a little.
  • While the tomatoes are roasting, place the flour in a bowl, the egg mixed with milk in another and the panko crumbs in a third bowl.
  • Then flour, egg and crumb the eggplant.
  • Heat a thin layer of fresh oil in a large non-stick pan and fry the eggplant, in batches, until golden. Drain well on kitchen paper towels.
  • To serve, place the eggplant on individual plates, top with the tomatoes (peeled if you like), a sprinkling of the roasting juices, chopped basil and parmesan shavings.


  • 8 ripe red tomatoes, cored
  • sea salt & freshly ground pepper
  • fresh basil leaves
  • olive oil
  • 1 large eggplant, sliced lengthways
  • plain flour
  • 1 egg
  • ¼ cup milk
  • panko crumbs (Japanese breadcrumbs)
  • parmesan shavings

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm