Eggplant schnitzel

Eggplant schnitzel
Eggplant schnitzel 5 1 Stefano Moraschini

Instructions

Eggplant schnitzelClick to enlarge

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.

Eggplant schnitzel

Ingredients and dosing for 3 persons

  • 1 round of 300 g eggplant
  • 50 g flour
  • 50 g dried breadcrumbs
  • 15 g of grated Parmesan
  • 1 egg
  • 1 tablespoon extra virgin olive oil (10 g)
  • 2 basil leaves
  • salt, pepper, oregano

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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