It is the second course I love in late summer evenings, and I recommend buying round eggplants that allow you to make more precise slices. The filling is always up to you, so go wild! It is also a great way to use up the last bits of cheese and cold cuts, with more flavor and creativity! This recipe is suitable for people with gluten intolerance, but it can be made the same way for those who can consume conventional flour.
Prepare 3 large bowls to coat the slices of eggplant. In one put the flour, in the second the beaten eggs with a little salt and a little pepper. In the third, there will be the breadcrumbs, and if you like, add a bit of salt, garlic or onion, and powdered herbs here too.
Wash and dry the eggplants. Cut off the stem.
Slice the eggplants into slices no thicker than 1 centimeter.
Dip the slices first into the bowl with flour, then into the egg bowl, and finally into the bowl with breadcrumbs.
They should be coated evenly on both surfaces and edges.
Let the breaded slices rest in the fridge for about 20 minutes.
Take a non-stick frying pan and pour in enough oil to cover the bottom. I recommend one with at least a 28cm diameter so you can cook several slices at once.
Heat the oil and place the slices that are still a bit cold from the fridge. They will become crisper due to the thermal shock.
Place the cooked slices on a plate lined with absorbent paper.
If you prefer, you can also cook them in the oven. Just grease a baking tray with oil, place the breaded slices, and drizzle with a little more oil. Cook at 180° for 30 minutes.
TIPS: if you want to eat them filled, I suggest cooking them all first and then reheating them in the pan or oven once filled. It will take just a few minutes.
Serve them hot on a bed of salad, or use them cold the next day for an amazing sandwich!
Keep in the refrigerator for a maximum of 3/4 days
With the leftover breadcrumbs, you can also make some great fritters, either savory by adding herbs to taste, or sweet, by adding grated apple and cinnamon, or chocolate chips and orange zest to the mixture.
Italy, Lazio
| Energy (kcal) | 74 |
| Carbohydrates (g) | 1.3 |
| of which Sugars (g) | 1.3 |
| Fat (g) | 4.4 |
| of which Saturates (g) | 1.6 |
| Protein (g) | 6.75 |
| Fiber (g) | 1.3 |
| Sale (g) | 0.09 |
