Kohlrabi parmigiana is a delicious twist on the classic eggplant recipe. Crunchy Crumbed Kohlrabi is smothered in tomato sauce & grilled cheese.
- large kohlrabi or 2 small kohlrabi
- ½ cup plain flour
- 2 cups panko breadcrumbs
- 2 eggs
- 50ml milk
- Olive oil
- 200g tin of tomatoes, approximately half a tin (freeze the other half)
- 1 clove of garlic
- 1 small onion, diced
- 1 tsp balsamic vinegar
- Pinch of sugar
- ½ tsp oregano
- 50g cheese
Slice the root off the kohlrabi and remove the stalks. Kohlrabi leaves and stalks are edible; do not discard them, keep them for salads, slaws, stir-fries, stocks, and soups. The leaves taste similar to kale. It is not necessary to peel the kohlrabi. Slice into rounds. Season each side with salt and pepper.
Gather three bowls. In the first bowl, add the flour and season with salt and pepper. In the second bowl, add the milk and eggs, then whisk together. In the third bowl, add the panko breadcrumbs.
To crumb the kohlrabi, place each slice into the seasoned flour first, ensuring an even coat. Dip the floured kohlrabi into the beaten egg, then transfer it into the breadcrumbs. Gently pack the breadcrumbs onto the kohlrabi using your hands. Repeat until each kohlrabi slice is crumbed. It's best to crumb them individually.
Place the crumbed kohlrabi onto a lined baking tray and drizzle with olive oil on both sides.
Cook the kohlrabi in the oven at 220 degrees Celsius for 35 minutes. Turn the kohlrabi at the halfway cooking mark.
Dice the onions and garlic. Heat a pot with a drizzle of olive oil, then add the onions and garlic. Cook until translucent. Pour in the tinned tomatoes, balsamic vinegar, sugar, salt, pepper, and oregano. Cook for 5-6 minutes.
The kohlrabi should be golden brown and crispy on both sides. Remove the kohlrabi from the oven. Spread the tomato sauce on top and sprinkle over the cheese. Place back into the oven for 5-6 minutes until the cheese has melted.
Best served immediately. To reheat, use a preheated oven.