Ingredients for 4 people:
- 2 medium aubergines
- 2 eggs
- 100 g. of breadcrumbs
- fry oil
- salt
Preparation:
Here is the recipe for breaded and fried aubergines:
Start by cutting off the ends of the eggplants and peel them if desired. Then cut them into slices about 1 cm thick. It’s important to avoid cutting them thicker because they may not cook properly while browning.
Put the aubergine slices in a bowl and lightly salt them on both sides. Let them sit for about 15-20 minutes to get the excess water out. If you realize you have exaggerated with the salt you can rinse them quickly and dry them well with a cloth.
Meanwhile, prepare a bowl with the beaten eggs. In another bowl, put the breadcrumbs.
Take a slice of eggplant and dip it in the beaten egg, making sure it is well coated. Then, pass it in the breadcrumbs, pressing gently to make the breadcrumbs adhere well on both sides. Repeat this process with all of the eggplant slices.
Heat plenty of oil in a deep skillet or saucepan over high heat. Make sure the oil is hot enough to fry, but not steaming.
Gently add the breaded eggplant slices to the hot oil, without overlapping them. Fry the eggplants for about 2-3 minutes per side, or until golden brown and crispy.
Once ready, transfer the eggplants to a plate lined with kitchen paper to remove excess oil. Repeat the frying process with the remaining eggplant slices.
The breaded and fried aubergines are crunchy on the outside and soft on the inside, serve them still hot as a second course, as an appetizer or as a side dish. You can accompany them with a slice of lemon or with a fresh tomato salad.
To complete this tasty dish and to enhance the flavors, I suggest you accompany it with a strong and intense red wine such as an Etna Rosso from Sicily or a good Monica from Sardinia with a slightly tannic and fruity taste.
Enjoy your meal!
Note:
Eggplants are one of the most versatile ingredients in the kitchen. With their unique shape and texture, they can be used in numerous recipes to create delicious dishes. Eggplants are an essential component of many Mediterranean dishes, such as eggplant parmigiana, in which they are sliced, fried, and layered with a tomato and cheese sauce. They can also be grilled or roasted and used as a base for appetizers or as a topping for sandwiches and burgers. Eggplants are particularly popular in oriental cuisine, where they are used in recipes such as pork in sweet and sour sauce or eggplant curry. This vegetable is rich in antioxidants and fiber, and is also an excellent source of vitamins and minerals. Eggplants can be prepared in many different ways, allowing cooks to experiment and create unique and delicious dishes.
