Aubergine Parmesane

Aubergine Parmesane. Heat a griddle pan and cook the aubergines for a couple of minutes on both sides until lightly browned. Although the recipe calls for seasoned bread crumbs, you can use regular bread crumbs if you wish.

Recette Aubergines parmigiana (Légume) (Sallie Carr)

Put the aubergine slices onto baking paper lined trays and spray with a little oil. Rinse the eggplant and pat dry. Top with a layer of torn basil leaves.

Fry in hot oil and drain on paper towels once cooked on both sides.

Then dry the eggplants slices with a clean paper towel and dip them in flour.

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This eggplant goes well with some steamed green beans and French or Italian bread. Also, you can do this all in a single batch, since the pan easily holds. Dip in egg, letting excess drip off.

Judul: Aubergine Parmesane
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David Holt

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