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🍽️ Crispy Eggplant Slices

340 kcal · 30 min · 4 servings

Ingredients

• 2 large eggplants
• sea salt
• pepper (from a mill)
• 2 tbsp flour
• 2 eggs
• 100 g breadcrumbs
• 2 tbsp grated Parmesan
• 2 tbsp freshly chopped parsley
• olive oil (for frying)
• 2 handfuls basil
• 1 clove garlic
• 2 tbsp lemon juice
• 3 tbsp olive oil

Instructions

1. 1. Wash the eggplants thoroughly and remove the stem area.
2. 2. Slice the eggplants into rounds about 5 to 6 millimeters thick.
3. 3. Sprinkle the slices with salt and let them sit for ten minutes to draw out moisture.
4. 4. Pat the eggplant slices dry with a kitchen towel.
5. 5. Season the slices with black pepper.
6. 6. Coat the slices in flour until lightly covered.
7. 7. Whisk the eggs in a shallow plate.
8. 8. Mix the breadcrumbs with the grated Parmesan and chopped parsley in a second plate.
9. 9. Dip the eggplant slices first in the egg and then in the breadcrumb mixture.
10. 10. Heat oil in a large frying pan.
11. 11. Fry the breaded slices in batches in the hot oil.
12. 12. Fry each side for two to three minutes until golden brown and crispy.
13. 13. Place the finished slices on kitchen paper to absorb excess oil.
14. 14. Sprinkle the warm slices with a little sea salt.
15. 15. Rinse the basil and shake it dry.
16. 16. Pluck the basil leaves from the stems.
17. 17. Place the basil leaves, the peeled garlic clove, the lemon juice, one to two tablespoons of cold water, and three to four tablespoons of olive oil in a blender.
18. 18. Blend the ingredients into a smooth sauce.
19. 19. Season the sauce to taste with salt and pepper.
20. 20. Serve the breaded eggplant slices together with the basil sauce.

Nutrition per serving

• kcal: 340
• Protein: 10 g · Fett/Fat: 20 g · Carbs: 29 g