Fried, Breaded Eggplants with Mediterranean Herbs
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 5 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 eggplant (s)
- 1 teaspoon salt
- 1 egg (s)
- 1 handful flour
- 2 tablespoon herbs, Mediterranean
- 2 tablespoon oil, for frying
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- Cut the eggplant into 0.5 - 1.5 cm thick slices. Rub in 1 teaspoon of salt and let it steep.
- Squeeze the garlic clove and place in a pan with oil, fry on a medium heat. Take the garlic out of the pan.
- Open the egg in a shallow bowl. Put the flour and herbs in shallow bowls as well.
- Roll the aubergine slices in the herbs, then in the flour, then in the egg.
- For a thicker breading, roll in flour and egg more often. Fry until golden brown on both sides. The eggplant slices should have softened slightly inside.
- A large side dish for 2 people, as a treat for 4 people. Also delicious with zucchini.
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