Summary

Ingredients

• 1 eggplant (s), approx. 300 g
• 40 g parmesan, rated
• 1 clove garlic
• 1 egg (s)
• salt and pepper
• 4 tablespoon oil
• oregano

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Instructions

1. Wash the aubergine and cut lengthways into 1 cm thick slices. Sprinkle with salt on both sides and let steep for 20 minutes.
2. Peel and crush the clove of garlic. Beat the garlic, pepper and oregano with the egg. Pat the aubergines dry with kitchen paper, turn them in the egg mixture and then in the grated Parmesan.
3. Let the oil get hot and fry the aubergine slices until golden on both sides.
4. This goes well with rice and tomato sauce.