Summary

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

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Instructions

1. Cut the eggplant into 0.5 - 1.5 cm thick slices. Rub in 1 teaspoon of salt and let it steep.
2. Squeeze the garlic clove and place in a pan with oil, fry on a medium heat. Take the garlic out of the pan.
3. Open the egg in a shallow bowl. Put the flour and herbs in shallow bowls as well.
4. Roll the aubergine slices in the herbs, then in the flour, then in the egg.
5. 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.
6. A large side dish for 2 people, as a treat for 4 people. Also delicious with zucchini.