Crispy Eggplant

Ingredients

• 2 large eggplants
• Sea salt
• Pepper (freshly ground)
• 2 tbsp flour
• 2 Eggs
• 100 g breadcrumbs
• 2 Tbsp grated Parmesan
• 2 tbsp freshly chopped parsley
• olive oil (for frying)
• handful of basil
• 1 clove garlic
• 2 tbsp lemon juice
• 3 tbsp olive oil

Instructions

1. 1.

   Wash, trim and slice the eggplants into about 5-6 mm thick rounds. Salt them and let soak in water for about 10 minutes. Pat dry, season with pepper and coat in flour.

2. 2.

   Whisk the eggs in a shallow dish. Mix the breadcrumbs with parmesan and parsley and place in another shallow dish. Dip the slices in the beaten eggs then coat with the breadcrumb mixture.

3. 3.

   Fry the eggplant rounds in hot oil in a pan for 2-3 minutes on each side until golden brown, draining excess oil. Sprinkle with a little sea salt.

4. 4.

   For the sauce, rinse the basil leaves, shake dry, pluck off stems and blend with peeled garlic clove, lemon juice, 1–2 tbsp cold water and 3–4 tbsp olive oil until smooth. Season with salt and pepper and serve over the breaded eggplant slices.