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2 eggplants
2 eggs
Salt and pepper
Smoked paprika
3 oz (80g) flour
3 oz (80g) breadcrumbs
Oil for frying
2 tablespoons sour cream
1 tablespoon mayonnaise
1 tablespoon soy sauce
2 garlic cloves (minced)
Fresh parsley (chopped)
Instructions:
Bake the Eggplants:
Pierce 2 eggplants with a fork and bake them in the oven at 370°F (200°C) for 45 minutes.
Prepare the Batter:
In separate bowls, prepare one with beaten eggs and another with flour mixed with breadcrumbs, salt, pepper, and smoked paprika.
Peel and Fry the Eggplants:
Once baked, peel the eggplants.
Dip the peeled eggplant slices into the egg mixture, then coat with the breadcrumb-flour mixture.
Fry the slices in hot oil for 3-4 minutes on each side until golden brown.
Make the Sauce:
In a small bowl, mix together sour cream, mayonnaise, soy sauce, garlic, and fresh parsley.
Serve:
Serve the crispy fried eggplants with the garlic and soy sauce dip on the side.
Recipe 3: Eggplant Bake with Mozzarella and Parmesan
Ingredients:
1 eggplant (peeled and thinly sliced)
Salted water
Flour
Olive oil for frying
Mozzarella (sliced)
Parmesan (grated)
Tomato paste
Basil
Pine nuts
2 garlic cloves
1 ice cube
Olive oil
Fresh Parmesan (for garnish)
Instructions:
Prepare the Eggplant:
Peel the eggplant and slice it thinly.
Soak the slices in salted water for 10 minutes, then pat dry to remove excess moisture.
Fry the Eggplant:
Roll the eggplant slices in flour and fry them in hot oil until golden.
Assemble the Layers:
In a baking dish, layer the fried eggplant slices with mozzarella and tomato paste.
Add another layer of eggplant and top with grated Parmesan.
Bake the Eggplant:
Bake the dish in the oven at 350°F (180°C) for 8 minutes until the cheese is melted and bubbly.
Prepare the Basil Sauce:
In a blender, mix basil, pine nuts, garlic, an ice cube, and olive oil to make a smooth basil sauce.
Serve:
Place the baked eggplant on the basil sauce and garnish with fresh Parmesan.
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