in Italy

Tuscan-fried eggplant

updated

Spread the love

Ingredients for 3 servings:

  • 1 eggplant(s), approx. 300 g
  • 40 g Parmesan, grated
  • 1 clove(s) garlic
  • 1 egg(s)
  • salt and pepper
  • 4 tbsp oil
  • oregano

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

fried eggplant slices with Parmesan

Wash the eggplant and cut lengthwise into 1 cm thick slices. Sprinkle both sides with salt and let stand for 20 minutes. Peel and crush the garlic clove. Beat the garlic, pepper, and oregano with the egg. Pat the eggplant dry with kitchen paper, coat in the egg mixture, and then in the grated Parmesan cheese. Heat the oil and fry the eggplant slices until golden brown on both sides. Serve with rice and tomato sauce.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Marinated peppers

Mousaka Freestyle