Eggplant Piccata
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 6 mins |
| Total Time | 51 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 eggplant (s)
- 2 tablespoon flour
- 1 egg (s)
- 40 g parmesan, rated
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Cut the aubergine into slices approx. 1 cm wide. If you cut them at an angle, the slices will get bigger. Then sprinkle both sides with salt and place on kitchen paper so that the water is drawn out. Wait 30 minutes.
- Then whisk the egg, mix with the parmesan, and season with salt and pepper to taste. Put the mixture on a flat plate. Put the flour on another flat plate. Now turn the aubergines first in the flour and then in the egg-parmesan mixture.
- Finally, fry the breaded aubergines in a pan until golden brown. This takes about three minutes per side.
- I always make spaghetti with tomato sauce. Herbal rice also goes very well.
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