Ingredients :
EGGPLANT 2
EGG 2
BREADcrumbs 6 tablespoons
GRATED PARMESAN CHEESE 2-3 tablespoons
FLOUR q.b.
PEANUT SEED OIL q.b.
SALE q.b.
How to prepare shortbread eggplants in a pan:
Step 1
Wash the eggplants, dry them and cut them first into slices a few cm thick then into cubes
2nd step
Collect the cubes in a colander, sprinkle them with a pinch of salt, mix and leave to rest for about 15 minutes.
Step 3
Dry the eggplant cubes with absorbent paper towels, dip them in the flour then in the beaten eggs.
Step 4
Mix the breadcrumbs with the parmesan and bread the eggplants in the resulting mixture.
Step 5
Fill a frying pan two-thirds full with oil and let it heat up. Dip a little in boiling oil. eggplant cubes at a time, taking care to brown them on all sides.
Step 6
As soon as they appear crispy and golden, drain them gradually on absorbent paper towels.
Step 7
Season with a pinch of salt and serve the sandy eggplants hot.