Breaded eggplants

Ingredients for 4 servings:

• 2 m.-large eggplant(s)
• some wheat flour
• 2 eggs, size L
• some breadcrumbs
• 2 tbsp, heaped Parmesan, grated
• Salt
• olive oil

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 51 minutes

as a starter or as a main course

Wash the eggplants and cut into 0.5 cm thick slices. Then season the eggplant slices well with salt and let them sit for half an hour. Now set up a breading station. This includes a plate of wheat flour, a plate of the two well-beaten eggs, and a plate of breadcrumbs and Parmesan mixture. First, roll the salted eggplant slices in the flour and tap them well. Then place the slices in the plate with the beaten egg and coat both sides well with the egg. Let them drain over the plate. Now place the slices in the breadcrumbs and Parmesan mixture and coat both sides well. Fry the eggplants in a large pan in hot olive oil, swimming for about 3 minutes on each side. As an appetizer, you can drizzle the slices with garlic oil or serve them with bread. As a main course, tzatziki and bread are served with a salad.