Baked Crispy Eggplant




  • 2 medium eggplants (peeled and sliced ​​0.5-1 cm thick)
  • 1/2 cup of flour
  • 2 eggs
  • 1 teaspoon of breadcrumbs
  • 1/2 teaspoon of breadcrumbs
  • 1/2 cup very finely grated hard cheese (Parmesan or aged cheddar)
  • 1 teaspoon sweet pepper

Preheat the oven at 220 degrees with fan. Spread the eggplants on a paper towel, sprinkle them with salt, leave for 10 minutes.
With the effect of salt, eggplants release the bitter water inside and preserve their color. Dry the aubergines, whose juices come out, well.
Put the flour in one bowl, crack the eggs in another bowl. Mix all the remaining ingredients and prepare the pancake batter.
Dip the eggplants in the flour, then the egg, then the breadcrumbs. Spread baking paper on the oven grate, apply a little oil on it with the help of a brush.
Arrange the eggplants. In order for them to get a better color, you can spray enough oil to create a thin layer on them with the help of a spray if you have them at hand.
Bake for 20-25 minutes, until color is taken. If your oven-baked eggplant dish is ready, you can serve it with garlic yoghurt.


 

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