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
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After one taste, my neighbor hurried over to get the recipe from me.
“This is an old old recipe, My grandmother use to make this back in the late 40s early 50s”
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So, my daughter-in-law served this awesome dish and I was like, ‘I need this recipe, pronto!’
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