John Myers
Ingredients for 2 servings:
- 2 large eggplants
- 5 eggs
- 5 tbsp breadcrumbs
- 2 garlic cloves
- 5 tbsp Parmesan
- some mint leaves
- Salt
- pepper
- olive oil
Instructions
Working time approx. 20 minutes; Rest time approx. 20 minutes; Total time approx. 40 minutes
Sicilian recipe
Cut the eggplant into slices about 0.5 cm thick, season with salt, and place in a colander to drain for about 20 minutes. In the meantime, whisk the eggs in a bowl. Mix the Parmesan cheese, garlic, breadcrumbs, mint leaves, and pepper well. The batter should fall off the spoon, like cake batter. If it gets too thick, just add a little milk. Pat the eggplant slices dry. Pour oil into a pan and place an even number of slices in the pan. It’s best to use two slices one after the other. Fry the slices on one side until golden brown. Turn the slices over and spread the mixture on the golden yellow side. Place the second slice, already cooked, on the cheese mixture. Fry the eggplant slices on these sides until golden brown as well.
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