It's the main course I love on late summer evenings, and I recommend buying round eggplants that allow you to make more precise slices. The filling is always to taste, so get creative! It's also a great way to use up the last pieces of cheese and cold cuts, with more flavor and imagination! This recipe is suitable for people with gluten intolerance, but it can also be made the same way for those who can consume conventional flour.
Prepare 3 fairly large bowls to dip the eggplant slices in. In one, put the flour, in the second, the beaten eggs with a little salt and a little pepper. In the third, add the breadcrumbs and if you like, also add a little salt, garlic or onion, and powdered herbs.
Wash and dry the eggplants. Cut off the stem.
Slice the eggplants into slices no thicker than 1 centimeter.
Dip the slices first in the bowl with the flour, then in the one with the eggs, and finally in the one with the breadcrumbs.
They should be evenly breaded on both surfaces and edges.
Let the breaded slices rest in the fridge for about 20 minutes.
Take a non-stick pan and pour enough oil to cover the bottom. I recommend one with at least a 28cm diameter so you can cook more slices at once.
Heat the oil and put the slices in while they're still a bit cold from the fridge. They will become crispier due to the thermal shock.
Place the cooked slices on a plate lined with absorbent paper.
If you prefer, you can also bake them. Just grease a baking tray with oil, place the breaded slices, and drizzle with a little more oil. Bake at 180°C for 30 minutes.
TIPS: if you want to eat them stuffed, I recommend cooking them all first and then reheating them in a pan or oven once stuffed. It will only take a few minutes.
Serve them hot on a bed of salad, or use them cold the next day for an amazing sandwich!
Store in the refrigerator for a maximum of 3/4 days
With the leftover breading, you can also make excellent fritters, either savory by adding herbs to taste, or sweet by adding a grated apple and some cinnamon, or chocolate chips and orange zest to the mixture.
Italia, 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 |
