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It is the main dish I love on late summer evenings, and I recommend buying round eggplants, which allow you to make more precise slices. The filling is always up to you, so get creative! It is also a great way to use up the last pieces of cheese and cured meats, with more flavor and imagination! This recipe is suitable for people with gluten intolerance, but it can be made the same way for those who can consume regular flour.
Prepare 3 fairly large bowls to coat the eggplant slices. Put the flour in one, and in the second the eggs beaten with a little salt and a little pepper. In the third, add the breadcrumbs and, if you like, a little salt, garlic or onion, and powdered herbs as well.
Wash and dry the eggplants. Remove the stem.
Slice the eggplants into slices no thicker than 1 centimeter.
Pass the slices first through the bowl with the flour, then through the eggs, and finally through the breadcrumbs.
They should be evenly coated on both surfaces and edges.
Let the breaded slices rest in the fridge for about 20 minutes.
Take a non-stick pan and pour in enough oil to cover the bottom. I recommend one at least 28 cm in diameter so you can cook more slices at once.
Heat the oil and add the slices while still a little cold from the fridge. They will be crispier thanks to the thermal shock.
Place the cooked slices on a plate lined with paper towels.
If you prefer, you can also bake them in the oven. Just grease a baking tray with oil, place the breaded slices, and drizzle with a little more oil. Bake at 180° 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 in the oven once filled. 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 up to 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 cinnamon, or chocolate flakes and orange zest to the mixture
Italia, Lazio
| Energy (kcal) | 44.6 |
| Carbohydrates (g) | 2.22 |
| of which sugars (g) | 2.16 |
| Fat (g) | 2.06 |
| of which saturates (g) | 0.64 |
| Protein (g) | 3.4 |
| Fibre (g) | 2.08 |
| Salt (g) | 0.1 |
