Mix the egg and season with salt and pepper. Wash, dry and slice the eggplant. First turn the slices in the flour, then the egg will hold better. Put the breadcrumbs and parmesan on a plate and mix evenly. Then turn the aubergine slices in the beaten egg and then bread them in the parmesan / breadcrumbs mixture. Finally fry in a pan with heated oil until crispy brown.
Serve with a delicious homemade tomato sauce.
Tip: It is best to use 3 deep plates for preparation.
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