Eggplant schnitzel
Instructions
Turn oven to 200 degrees. Wash the eggplant, peeling and cutting it into slices 1 cm thick. Put into a bowl the breadcrumbs, parmesan, a pinch of salt, pepper, oregano and mix well together. Lightly flour the slices of Eggplant and dip in the beaten egg and finally in breadcrumbs.
Transfer them to a baking dish that will be covered with a sheet of aluminum paper and pass them in a hot oven (200°). Turn the slices after 20 minutes and allow to cook for another 10 minutes or until golden brown. Leave the pan covered with aluminum foil for 5 minutes; This will keep the slices crispy outside and soft inside.
Prepare a sauce with olive oil, a pinch of pepper, oregano and chopped basil leaves and brush each slice before serving.