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+ servings

Crispy Eggplant

Servings 4 people


  • Sharp knife
  • Cutting board
  • Rubber spatula
  • Oven Tray


  • 2 medium eggplants
  • oz breadcrumbs (100g)
  • 2 oz grated parmesan (60g)
  • 1 egg
  • Italian herbs
  • salt
  • pepper


  • First, wash the eggplant and then remove the ends
  • Next cut the eggplant into thick and even rounds
  • Place them into a grill tray and sprinkle salt over them. Leave like this for 15 minutes
  • After that you will see water coming out of the eggplant. You need to dry it with a paper towel
  • Flip the eggplant and repeat the process: sprinkle salt, wait and dry with a paper towel
  • In a medium bowl beat the egg
  • And in a plate the breadcrumbs with the parmesan cheese, the italian herbs, a teaspoon of salt and some pepper
  • Now put the eggplant into the egg, then in the breadcrumb mix - covering it well on each side and then in an oven tray covered with a baking sheet
  • Put the tray in a preheated oven at 350 degrees fahrenheit (or 180 degrees celsius), on the middle rack and cook for 15 minutes. After that, take them out, flip and put them back in the oven for another 8 minutes, or until golden brown
Cuisine: Italian, Mediterranean