Fried, breaded eggplant with Mediterranean herbs

Ingredients for 2 servings:

• 1 eggplant(s)
• 1 tsp salt
• 1 egg(s)
• 1 handful of flour
• 2 tbsp Mediterranean herbs
• 2 tbsp oil for frying
• 1 clove(s) garlic

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

also works with zucchini

Cut the eggplant into 0.5–1.5 cm thick slices. Rub with 1 teaspoon of salt and let stand. Crush the garlic clove and add it to a pan with oil, frying over medium heat. Remove the garlic from the pan. Crack the egg into a shallow dish. Add the flour and herbs to shallow dishes. Roll the eggplant slices in the herbs, then in the flour, then in the egg. For a thicker coating, roll in the flour and egg more often. Fry on both sides until golden brown. The eggplant slices should be slightly softened on the inside. This makes a large side dish for 2 people, or enough as a snack for 4 people. It’s also delicious with zucchini.