It’s clearly summertime. The holiday season that often gathers many guests around the family table. Ratatouille is probably the best of all. Aubergines/Eggplants can also be eaten as shown with these Breaded Aubergines/Eggplant Slices at…. Laclassedecuisine.com
Ingredients for 4 people:
- 2 Aubergines ( Eggplants)
- 1 Egg, beaten
- 1 garlic clove, finely chopped
- 100 g (5 Tbsp) fresh breadcrumbs
- 1 Tbsp grated parmesan
- Olive oil
Cut the Eggplants lengthways into approximately 5 mm (1inch) thick slices. Place on a plate, sprinkle with salt and set aside for 20 minutes to draw out moisture.
Mix beaten egg and garlic together in a deep bowl. Combine the breadcrumbs and Parmesan.
Rinse the Eggplants in cold water, then squeeze and pat dry with a clean towel. Place the slices in the egg mixture and allow to stand for 10 minutes. Heat a Tbsp of olive oil in a frying pan over a medium heat.
Place each slice into the breadcrumbs mixture, pat firmly to coat, then add to the pan. Fry 3 to 4 slices at a time, turning until golden, then place on a baking sheet. When all the slices are done, bake in the oven for 15 minutes until light golden. Serve as is or with some baked fish.