Ingredients
– Eggplants: 3 pieces
– For boiling:
– Water: 3 liters
– Salt: to taste
– For coating:
– Eggs: 4 pieces
– Salt and ground pepper: to taste
– Mayonnaise: 1 tablespoon
– Mustard: 1 teaspoon
– Breadcrumbs: 1 cup
– Flour: 4 tablespoons
– Smoked paprika: 1 teaspoon
– For frying:
– Well-heated oilPrepare the aubergines:
– Bring 3 litres of salted water to the boil.
– Halve the aubergines and then slice them. . and immerse them in the boiling water.
– Cook for 1 minute, then remove the aubergines from the water and let them cool slightly.

Prepare the coating:
– In a bowl, beat the eggs with salt and pepper.
– Add mayonnaise and mustard, mixing well.

Bread the aubergines:
– Coat each one first in the flour, then in the egg mixture, and finally in the breadcrumbs mixed with the smoked paprika.

Fry the aubergines:
– Heat the oil well in a pan.
– Fry the aubergines until golden brown on both sides, starting on high heat.
– Reduce the heat and cover, leaving to cook for another 5 minutes.

Serve:
– Serve the eggplants hot and crispy. Perfect as a side dish or vegetarian main course.

I hope this recipe inspires you to cook eggplants in a delicious and surprising way!