I called them tasty eggplants because they are really good and flavorful. They are baked and quite light. Just like the celery root cutlets, these can also be easily eaten with your hands since they are not greasy at all. The only oil in this recipe, in fact, is the one with which they are drizzled before baking. And it’s really little. They are a very tasty side dish and also very very simple to prepare as well as quick. So, please… try them!
Other eggplant ideas that might interest you:
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Tasty Eggplants
- 1 eggplant (about 14 oz net weight)
- 1/3 cup flour
- paprika
- 2 eggs (medium)
- 2/3 cup breadcrumbs
- 1/2 cup Grana Padano cheese, grated (or Parmesan)
- chives (a few stalks)
- extra virgin olive oil
- salt
- black pepper
Tools
- 3 Deep dishes
- 1 Baking tray
Preparation of Tasty Eggplants
Wash the eggplant, trim it, and slice it about 1/8 inch thick. If you prepare this recipe when eggplants are not in season, I recommend placing the slices in a colander, sprinkling them with coarse salt, and letting them sit for half an hour to lose their bitter taste. This step is not necessary when you buy them in season.
Now, prepare three deep dishes.
In the first, put the flour and paprika. You can use either sweet or hot paprika and adjust this spice according to your personal taste.
In the second, crack the eggs, season them with a pinch of salt and a grind of black pepper, and beat them with a fork until the yolks and whites are well mixed.
In the third, mix the breadcrumbs with the grated cheese, salt, and pepper to taste and the chives chopped with scissors.
At this point, dip each eggplant slice first in the seasoned flour, shaking off the excess, then in the egg, and finally in the breadcrumb and cheese mixture.
Place the tasty eggplants on a baking tray lined with parchment paper. Salt them to taste and drizzle with a little oil.
Bake the tasty eggplants in a preheated static oven at 375°F for 15 minutes, then switch to grill mode for another 5 minutes or until they are well browned.
Take them out of the oven and let them cool slightly before enjoying them. Enjoy! Paola
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