Breaded crispy eggplants

Eggplants breaded with breadcrumbs, grated parmesan and spices will turn out fragrant, tasty, beautiful and very appetizing.

• Recipe author: Daria Rodionova
• After preparation, you will receive 6 servings
• Total recipe preparation time: 40 minutes

Ingredients

• Eggplant 2 pieces
• Breadcrumbs 130-160 g
• Parmesan 30-40 g
• Dried thyme 1 tsp the spoon
• Dried oregano 1 tsp the spoon
• Ground black pepper ¹⁄₂ tsp spoons
• Salt 1 tsp the spoon
• Eggs 2 pieces
• Olive oil 2-3 tbsp. spoons

Cooking method

• Remove the tips from the eggplant. Cut the vegetables lengthwise into strips about 1.5 cm thick. Then chop each across into sticks about 1.2 cm thick.

• In a flat plate, combine the crackers, grated Parmesan, thyme, oregano, pepper and salt.

• In a bowl, beat the eggs with a whisk or fork.

• Line a baking sheet with baking paper.

• Dip each stick first in eggs, then roll in dry mixture. Place the eggplant on a baking sheet.

• Sprinkle them with oil. Bake at 200 ° C for 15-20 minutes, until the sticks are browned. Turn them over halfway through cooking.

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