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Halloumi Parmigiana
Halloumi Parmigiana
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Elevate classic Italian flavors with crispy fried halloumi for a satisfying and flavorful meal.
Ingredients:
  • 1 small eggplant, cut into 1/2-inch rounds
  • 1 tablespoon salt
  • 1 large egg
  • 1 cup bread crumbs
  • 2 teaspoons dried oregano
  • 0.5 teaspoon ground black pepper
  • 0.25 teaspoon ground cayenne pepper
  • 1 cup oil for frying, or as needed
  • 1 (8.8 ounce) package halloumi cheese, cut into 4 sticks
  • 0.5 (16 ounce) package spaghetti
  • 1 tablespoon extra-virgin olive oil
  • 1.25 cups spaghetti sauce
  • 8 tablespoons finely grated Parmigiano-Reggiano cheese
Instructions:
  • In a large pot, layer sliced eggplant and generously sprinkle with salt. Pour enough water to cover everything, then place a plate on top to keep the eggplant submerged. Let sit for 10 minutes.
  • Beat the egg in a shallow dish while allowing the eggplant to soak. In a separate shallow dish, mix together bread crumbs, oregano, black pepper, and cayenne pepper.
  • Warm up the oil in a deep skillet on medium-high heat.
  • Prepare the eggplant by draining and rinsing it to remove excess water. Squeeze out remaining water and pat dry with paper towels. Coat the eggplant slices in egg and bread crumbs, then repeat the process for the halloumi cheese sticks. Place them on separate plates for easy access.
  • Fry breaded eggplant slices in hot oil until golden brown, approximately 2 minutes per side. Drain on paper towels. Repeat with halloumi cheese sticks.
  • While waiting, prepare a large pot of lightly salted water, bringing it to a vigorous boil. Add spaghetti to the boiling water and cook, stirring occasionally, until perfectly al dente, approximately 12 minutes. After draining the pasta, gently mix in some luxurious extra-virgin olive oil.
  • Heat the spaghetti sauce in a small saucepan over medium heat for about 5 minutes or until hot.
  • Portion the cooked spaghetti among 4 plates, ensuring an even distribution of eggplant and halloumi cheese. Finish by topping each serving with equal amounts of spaghetti sauce and Parmigiano-Reggiano cheese.

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