600 g Eggplants (approx)
salt
2 eggs
soft white or dried white breadcrumbs
fat or oil for deep frying
salt
2 eggs
soft white or dried white breadcrumbs
fat or oil for deep frying
method
1. Cut the Eggplants into slices about 8mm thick.
2. Lay the slices flat on a large dish, sprinkle with salt, and leave for 30 minutes.
3. Rinse and dry thoroughly.
4. Beat the eggs until liquid.
5. Dip the Eggplant slices first in the egg and then in the breadcrumbs.
6. Press the crumbs on firmly.
7. Heat the fat or oil and fry the aubergine slices, a few at a time, until crisp and brown.
8. Drain thoroughly on soft kitchen paper and serve very hot.
2. Lay the slices flat on a large dish, sprinkle with salt, and leave for 30 minutes.
3. Rinse and dry thoroughly.
4. Beat the eggs until liquid.
5. Dip the Eggplant slices first in the egg and then in the breadcrumbs.
6. Press the crumbs on firmly.
7. Heat the fat or oil and fry the aubergine slices, a few at a time, until crisp and brown.
8. Drain thoroughly on soft kitchen paper and serve very hot.
serving amount
serves 4 - 6
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