Baked eggplants

Ingredients for 4 servings:

• 2 eggplant(s)
• 200 g breadcrumbs
• 100 g Parmesan, freshly grated
• 100 g goat cheese, grated or as cream cheese
• 100 g parsley, finely chopped
• 1 egg(s) or 2
• 1 garlic clove(s) squeezed, diced, chopped, as desired
• salt and pepper
• chili powder
• Vegetable oil for frying or deep-frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

simple and delicious, not only for vegetarians

Combine the breadcrumbs, the various cheeses (you can vary the amount as desired), the parsley, garlic, one or two eggs, and the spices in a mixture that you then let stand for at least 15 minutes to swell. Ideally, it should be spreadable and not too runny. If necessary, add a little more water, or better yet, milk, if the mixture becomes too thick, or more cheese or breadcrumbs if it is too runny. Briefly wash and dry the eggplants, then slice them however you like. Slice them lengthwise or crosswise, not too thick, but not too thin. Quickly spread a little of the mixture onto each eggplant slice and cover with another eggplant slice. Spread the mixture so that each eggplant double-decker gets the same amount. Once you have prepared everything, there are two ways to prepare it: a) either in a tall pot or in a deep fryer b) or fry it in a pan with a moderate amount of vegetable oil until golden brown on both sides; I prefer this method. After frying or deep-frying, drain on kitchen paper and serve warm or hot. The fried eggplants also taste very good cold. Serve with bread, pasta or rice, or with a fresh salad. A modified version would be: Follow the same preparation and preparation instructions as above, then layer the cooked eggplants in a baking dish, pour over pizza tomatoes (1 can or pack), grate over some more cheese and bake in the oven at 170°C (top heat) or grill until the cheese is well melted. If you like, you can drizzle with some good olive oil and crumble over a touch of coarse sea salt before serving. The recipe also works great with zucchini.