My other go-to pub meal other than steak and chips has to be chicken parmigiana. What’s not to like right? The crumbed crunchy exterior topped with tomato sauce and blistered cheese. Boy, I could do with a plate of this as I typed this post! As much as I love the pub version of chicken parmigiana, it is something I’d have once in a blue moon.
However, these sweet potato parmigiana bites are a nice compromise. There is no deep frying involved and it is vegetarian friendly.
Sweet Potato Parmigiana Bites Salad
Feed two people as a meal or 4 as a side:-
What you’ll need:-
- About 1+1/2 tbsps olive oil
- 300g sweet potato, sliced about 1.5cm thick
- Salt & pepper to taste
- A small handful of grated cheese*
- 1 + 1/2 tbsps pasta sauce
- 1 slice of bread, crust removed & diced (to make croutons for the salad) – optional
- A handful of mix salad leaves
* please use animal rennet free cheese for vegetarians
Preheat oven to 200C/392F.
Line a baking tray with baking paper. Drizzle olive oil on the baking paper, coat the sweet potato slices with the olive oil and season with salt and pepper. Bake the sweet potato with the diced bread for 20 minutes. Remove the croutons from the baking tray and continue to bake the sweet potato for another 10 minutes until cooked through.
Remove the sweet potato from the oven, use a teaspoon to spread the pasta sauce on top of the sweet potato slices. Then top with grated cheese. Before putting the sweet potato back into the oven, switch the oven to the griller function at the same temperature and place the baking tray back into the oven to blister the cheese, which may take between 5 to 10 minutes.
Serve with a handful of salad leaves and croutons. You can also dress the salad leaves with Italian dressing if you wish.