John Myers
Ingredients for 4 servings:
- 2 large eggplants, round, purple
- Salt
- 2 large eggs
- 200 g breadcrumbs
- 100 g Parmesan, grated
- 1 garlic clove(s), squeezed
- 1 bunch parsley, flat, chopped
- Olive oil for frying
- Salt
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
breaded eggplant slices – holiday memories
Wash the eggplants and cut into approximately 1 cm thick slices. Sprinkle the slices with salt on both sides and let them sit for 30 minutes. This will help them absorb less oil during frying. In the meantime, mix the breadcrumbs with the Parmesan cheese, garlic, and parsley. Crack the eggs into a plate and add a little salt. Heat the oil in a frying pan. Pat the eggplant slices dry with kitchen paper. Coat them in the egg and the prepared breading. Fry on both sides over a fairly low heat (about 2 minutes each side). The slices should be golden brown. Overheating will burn the garlic. Any leftover breading can be frozen or used to make meatballs.
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