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Bake:
Place the aubergine slices on a baking sheet lined with baking paper. Brush lightly with olive oil. Bake in a preheated oven at 200°C for about 20-25 minutes, turning them halfway through cooking, until they are golden and crispy.
Serving and Storage Tips
Serving: Serve the crispy eggplant slices with a yogurt sauce, a fresh marinara or simply a drizzle of balsamic vinegar. They are also great as a base for crostini or bruschetta.
Storing: You can store them in the refrigerator in an airtight container for up to 2 days. Reheat them in the oven for 5-7 minutes at 180°C to restore the crunchiness.
Freezing: Once cooked and cooled, freeze them in a food bag. To serve, reheat them directly in the oven without defrosting.
Variations
Gluten-free: Replace the traditional breadcrumbs with a gluten-free version.
Vegan: Use unsweetened plant-based milk instead of eggs and replace the parmesan with nutritional yeast or chopped almonds.
Spiced: Add a mix of spices such as cumin, curry or chili pepper for a more bold kick.
With seeds: Add sesame or poppy seeds to the breading for extra crunch.
FAQ
1. Can I use frozen eggplant?
Yes, but make sure to thaw them completely and dry them well before proceeding with the breading.
2. Can I cook them in the air fryer?
Absolutely! Cook them at 180°C for about 15 minutes, turning them halfway through. You will get an equally crispy result with less oil.
3. Can I prepare them in advance?
You can bread them and keep them in the refrigerator for a few hours before cooking. This will make them even crispier.
Enjoy!
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