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Recipe by ZiaCris DispensAttiva
It is the main dish I love on late summer evenings, and I recommend buying round eggplants, which allow you to make more precise slices. The filling is always up to you, so get creative! It is also a great way to use up the last pieces of cheese and cured meats, with more flavor and imagination! This recipe is suitable for people with gluten intolerance, but it can be made the same way for those who can consume regular flour.
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 12: Prepare 3 fairly large bowls to coat the eggplant slices. Put the flour in one, and in the second the eggs beaten with a little salt and a little pepper. In the third, add the breadcrumbs and, if you like, a little salt, garlic or onion, and powdered herbs as well.
Step 2 of 12: Wash and dry the eggplants. Remove the stem.
Step 3 of 12: Slice the eggplants into slices no thicker than 1 centimeter.
Step 4 of 12: Pass the slices first through the bowl with the flour, then through the eggs, and finally through the breadcrumbs.
Step 5 of 12: They should be evenly coated on both surfaces and edges.
Step 6 of 12: Let the breaded slices rest in the fridge for about 20 minutes.
Step 7 of 12: Take a non-stick pan and pour in enough oil to cover the bottom. I recommend one at least 28 cm in diameter so you can cook more slices at once.
Step 8 of 12: Heat the oil and add the slices while still a little cold from the fridge. They will be crispier thanks to the thermal shock.
Step 9 of 12: Place the cooked slices on a plate lined with paper towels.
Step 10 of 12: If you prefer, you can also bake them in the oven. Just grease a baking tray with oil, place the breaded slices, and drizzle with a little more oil. Bake at 180° for 30 minutes.
Step 11 of 12: TIPS: if you want to eat them stuffed, I recommend cooking them all first and then reheating them in a pan or in the oven once filled. It will only take a few minutes.
Step 12 of 12: Serve them hot on a bed of salad, or use them cold the next day for an amazing sandwich!
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving250 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 467 kJ112 kcal | 187 kJ45 kcal |
| Fat | 5.15 g | 2.06 g |
| of which saturated fatty acids | 1.6 g | 0.64 g |
| Carbohydrates | 5.55 g | 2.22 g |
| of which sugars | 5.4 g | 2.16 g |
| Fibre | 5.2 g | 2.08 g |
| Protein | 8.5 g | 3.4 g |
| Salt | 0.25 g | 0.1 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
