Crispy baked eggplant

Thanks to the butter, the baked eggplants are tender on the inside, and the breading with cheese and spices makes them crispy and aromatic.

• Recipe author: Daria Rodionova
• After preparation, you will receive 4 servings
• Total recipe preparation time: 70 minutes

Ingredients

• Large eggplant 1 piece
• Salt 3-4 pinches
• 6 tbsp butter spoons
• Breadcrumbs 100 g
• Parmesan 25-30 g
• Smoked paprika ¹⁄₄ tsp spoons
• Dried garlic ¹⁄₂ tsp spoons
• Italian herbs ¹⁄₂ tsp spoons

Cooking method

• Cut off the tips of the eggplant. Cut the vegetable into slices about 1 cm thick.

• Put them in a colander, sprinkle with salt and stir. Leave it on for at least 30 minutes.

• In one bowl, melt the butter, in the other combine the crackers, grated parmesan, paprika, garlic and Italian herbs. Cover the baking sheet with foil or parchment.

• Blot the eggplants with napkins. Dip them first in oil, then dip in dry mixture. Place on a baking sheet in one layer.

• Bake in an oven preheated to 200 ° C for 15 minutes. Then turn over and cook for another 7 minutes.

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