Baked Eggplants in Batter

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Mix the flour and eggs and use the hand mixer to mix with the milk to form a viscous dough. I always make the amount of milk by feeling, approximately 3-4 cups. The dough can be seasoned with the specified spices, since eggplants are rather bland and have hardly any taste of their own.
Wash the eggplant and cut into 1 cm thick slices. Turn the slices one by one in the batter and fry them in a pan with plenty of fat until golden brown.
Grilled cheese goes very well with it, also seared in the pan.
Instead of eggplants, you can also use other vegetables, such as zucchini.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.