Ingredients :
- 1 medium eggplant
- 1 large egg
- 1 cup breadcrumbs (approximately)
- 1 teaspoon each salt, black pepper, oregano and basil (or to taste)
- some olive oil for drizzling
Method :
- Cut the eggplant in rounds. Mine were the same thickness as my ring finger
- Season the breadcrumbs with salt, black pepper, oregano and basil (or use seasoned breadcrumbs)
- Crack the egg in a bowl and dilute with a teaspoon of water
- Drop each round of eggplant in the egg, then roll in breadcrumbs tapping off the excess. Arrange in a single layer on a parchment lined baking sheet
- Bake for about 20 minutes in a 230°C oven, turning half way through. When nicely browned, take out of the oven and drizzle with olive oil. Enjoy :)
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