Crispy breaded eggplant recipe
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Breaded eggplant is very delicious, golden and crispy, perfect to serve as an appetizer with many dishes.
For this recipe, the cooking is done in the oven in fifteen minutes, and the preparation takes only a few minutes. Try it you’ll love it.
If you like eggplant or zucchini, you’ll love this chicken and cheese stuffed eggplant dish.
Ingredients:
1 eggplant 2 eggs 150 g breadcrumbs 50 g grated Parmesan cheese 2 teaspoons dried oregano 1 pinch salt 2 tablespoons olive oil
Preparation:
Start by washing the eggplant, then cut it into slices about 2 cm wide.
In a bowl, beat the eggs with a pinch of salt, and in another bowl, mix the breadcrumbs with the grated Parmesan and oregano.
Put the eggplant slices first in the eggs and then in the breadcrumbs, pressing well.
Put the eggplant slices in the refrigerator and let them rest for 1 hour.
Place the eggplants on a baking sheet covered with parchment paper and drizzle with olive oil.
Bake in a preheated oven at 200° for about 15 to 20 minutes.
Finally, serve the breaded eggplants with a meat or fish dish.
