- 3 medium eggplants
- 3 cloves of chopped garlic
- 3 eggs
- 1 small bunch of chopped parsley
- 150 g bread crumbs
- extra virgin olive oil
- 100 g of grated parmesan cheese
- salt & pepper
Cut the eggplants in slices 1 cm thick lengthwise or crosswise, blanch them in boiling salted water for 2 minutes, place them on absorbent paper and dry them.
In a large plate place the bread crumbs, cheese, chopped parsley, chopped garlic, salt, pepper and mix together.
In a bowl put the eggs and beat vigorously.
Dip the slices of eggplant in egg and then press them from both sides on the bread crumbs mix.
Put in a frying pan a little olive oil, let it warm up, lay the eggplant and cook from both sides till golden brown.
Once cooked, place place them on a paper towel to remove excess oil.