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Erin MacDonald

Hailing from the rugged Canadian island of Newfoundland, Chef Erin is a Native American of the Mi’kmaq Qalipu Tribe (Pronounced: ha-lee-boo, Meaning: Caribou). As a Native American it should come as no surprise that her introduction to the kitchen was with wild game, such as caribou and moose, as well as traditionally procured wild produce, berries, mushrooms, and herbs.

Her quest to understand international cuisine took her to the island of Taiwan and then to Dubai, where she was formally trained in classic French culinary techniques. She currently lives in Abu Dhabi, where she has worked for the Canadian hotelier, Fairmont, and at the British culinary superstar Chef Marco Pierre White’s restaurant.

Join Chef Erin in Shifting Sands as she searches for the desert truffle in the fabled Empty Quarter; fishes for barracuda in the Strait of Hormuz; visits the exotic spice island of Zanzibar; explores the hidden souks in the Sultanate of Oman; and discovers the secret delights of the Honey Mountains.

Video Description

Classically trained in the French tradition of cooking, Chef Erin MacDonald also likes to experiment and constantly try new dishes. Learn some of her favourite, international dishes in this masterclass, from the comfort of home.

In this episode of Taste of Newfoundland, Chef Erin MacDonald makes eggplant parmigiana. A traditionally Italian meal, this is a comforting, yet light dish. 

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1 eggplant

1 28 oz can of crushed tomatoes

2 packages buffalo mozzarella

2 large eggs

1 cup breadcrumbs

½ cup flour


Cut the eggplant into circles.

Add the eggplant to a bowl of salted water.

Drain the eggplant after 1 hour.

Preheat the oven to 400°F.

Make a dredge station; beat the eggs in a bowl, add the flour to another bowl, add the seasoned breadcrumbs to another bowl.

Season lightly the 3 dredging station bowls and mix.

In a baking dish add the tomatoes to the bottom of the dish with a little olive oil.

Add the eggplant slices one by one to the flour. Then add the eggplant to the egg. Then add the eggplant to the breadcrumbs.

Then add it to the baking dish on top of the tomatoes.

Add some pepper, parmesan cheese, oregano and put the mozzarella on top.

Place into the oven, turn down to 375°F and let it cook for 25 minutes.

Take it out of the oven and layer some more eggplant. Add some more parmesan and salt. Add the basil and more mozzarella. Add more crushed tomato and black pepper.

Put back into the oven for another 10 minutes.