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Eggplant cookies

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Ingredients for 3 servings:

  • 1 small eggplant(s), approx. 300 g
  • 4 eggs
  • breadcrumbs
  • salt and pepper
  • Parsley, dried
  • rosemary
  • butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Wash and dry the eggplant. Then cut into slices about 1-2 mm wide. Season with salt, pepper, parsley, and rosemary; you can also use other spices according to taste. First coat the seasoned eggplant in egg, then in breadcrumbs, then again in egg, and again in breadcrumbs, so that it is double-coated. Then fry briefly in butter until the coating is nicely browned and crispy. It’s best to remove it from the pan and place it on kitchen paper after removing it from the pan. Serve as a side dish, hot or cold. It’s not sweet but delicious, although it’s not exactly low in calories because the coating absorbs a lot of the butter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Vegan Americans

Eggplant cookies