Fried Eggplants

In Istria, they are called "frigani melancani".

Details

  • Preparation Time: 50 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Eggplant, raw

  • 50 g Flour, Wheat, bread flour

  • 3 pieces Egg, fresh

  • 120 g Breadcrumbs, dried

  • 35 g Cheese, Parmesan, grated

  • kg Oil, plant, sunflower

Steps

  1. Wash the eggplants, remove the stems, and slice them into 0.5 cm thick rounds. Arrange them on a tray and lightly salt both sides. Wait for half an hour for them to release their juices, then pat them dry.

  2. Crack the eggs into a bowl and beat them with a whisk. Place the flour and breadcrumbs separately into two deep plates. Mix the Parmesan into the breadcrumbs. Coat the eggplant slices on both sides, shake off excess flour, dip them in the beaten eggs, and finally roll them in the breadcrumbs.

  3. Heat oil in a deep pan. Fry the eggplants over moderate heat until they turn golden brown. Fry them on both sides. Place the fried slices on paper towels to absorb excess oil. Arrange them on plates and serve.

Nutrition Information (Per 100g)

  • Calories: 106.66 kcal
  • Fat: 2.72 g
    • Saturated Fat: 0.99 g
  • Carbohydrates: 13.33 g
    • Sugars: 1.89 g
  • Protein: 5.43 g
  • Fiber: 2.39 g

Advice

Fry in a large amount of fat. The food should float in it. For frying, use fats that do not contain water, such as coconut oil or good quality oil. The frying fat is hot enough when small bubbles form around a wooden spoon handle. Instead of Parmesan, you can use hard goat or sheep cheese.