Instructions
Prepare the eggplants:
Wash the eggplants and cut them into slices about 1 cm thick. Arrange them on a baking sheet and sprinkle them with a pinch of salt. Let them rest for 15-20 minutes to eliminate the excess water. Then pat dry with a clean cloth or paper towel.
Prepare the ingredients for the breading:
In a bowl, beat the eggs with a pinch of salt and pepper. In another bowl, mix the breadcrumbs with the parmesan, oregano and paprika.
Bread the aubergines:
Dip each slice of aubergine first in the egg, making sure it is completely covered, and then in the breadcrumb mixture, pressing lightly to make the breading stick.
Bake:
Place the aubergine slices on a baking sheet lined with baking paper. Brush lightly with olive oil. Bake in a preheated oven at 200°C for about 20-25 minutes, turning them halfway through cooking, until they are golden and crispy.
Serving and Storage Tips
Serving: Serve the crispy eggplant slices with a yogurt sauce, a fresh marinara or simply a drizzle of balsamic vinegar. They are also great as a base for crostini or bruschetta.
Storing: You can store them in the refrigerator in an airtight container for up to 2 days. Reheat them in the oven for 5-7 minutes at 180°C to restore the crunchiness.
Freezing: Once cooked and cooled, freeze them in a food bag. To serve, reheat them directly in the oven without defrosting.
Variations
Zucchini patties with rice and garlic
“Oh wow, you need to remember this one!” – The first thing my husband said after trying this, haha.
Perfect Southern Fried Chicken Recipe
Toilet paper soaked in vinegar: everyone does it, it solves the biggest bathroom problem
Place vinegar in your washing machine. Here’s why. This is something appliance repairmen will never tell you.
Lamb and Spinach Moussaka
Cauliflower Cheese Soup
Life just got better with this 3-ingredient sensation
Harsh Remarks Including Her Huge Belly. “The worst pregnant belly I have ever seen”
