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Melenzane Impanate (Breaded Eggplant)

Makes 4 servings:
  • 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.

Serve hot.

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