Breaded aubergines: the recipe for a delicious and tasty side dish
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Grated Parmesan cheese
70 gr
Bread crumbs
6-7 tbsp
Eggplant
2
Fresh parsley
1 bunch
salt and pepper
q.b.
Garlic powder
q.b.
Extra virgin olive oil
q.b.
Breaded aubergines are a delicious and irresistibly crunchy side dish, full of flavor and very simple to make. Compared to traditional vegetables au gratin, in this recipe the breading is enriched not only with aromatic herbs but also with grated cheese for a result with a more decisive flavor and impeccable breading . You can also serve them as an appetizer at a buffet or as a light and equally satisfying vegetarian second course .
You can use long black aubergines (to prevent them from having a slightly bitter aftertaste, put them to drain with a little salt for at least half an hour), the round violet ones or even the white ones, with a thin skin and a very delicate flavour .
Breaded aubergines are excellent both hot and cold , so they can also be prepared in advance . You can serve them as a rich and substantial side dish , as an accompaniment to a ricotta and spinach savory pie or an omelette, as an appetizer on a buffet or as a light and gratifying single dish, together with a fresh and crunchy cucumber salad .
If you love appetizing recipes based on aubergines, try also the aubergines in wallet or the baked aubergine medallions . Super versatile, these vegetables can also be unexpected protagonists in desserts, such as in the sweet parmigiana typical of the Campania tradition.
Find out how to prepare breaded aubergines without missing a step.
How to make breaded aubergines
Step 1
Wash the aubergines, peel them and cut them into slices less than 1 cm thick, lengthwise1.
Step 2
Wash, dry and finely chop a sprig of parsley with a knife and collect it on a plate together with the grated cheese2. Also add the breadcrumbs and a pinch of salt, pepper and garlic powder and mix well.
Step 3
Brush the aubergine slices with the oil, taking care to coat both sides and edges3.
Step 4
Pass one slice of aubergine at a time in the panure, exerting a slight pressure: the aubergines must be completely coated4.
Step 5
Arrange the aubergine slices, as they are ready, on a baking sheet lined with parchment paper5and bake in a static oven at 200 °C for about 20 minutes, or in any case until golden brown.
Step 6
Serve the aubergines when they are still piping hot and crunchy6.
storage
The breaded aubergines can be kept in the refrigerator , placed in a special container with an airtight seal, for a maximum of 2-3 days . Before consuming them, heat them for a few minutes under the oven grill: in this way they will be crunchy and fragrant again.
Advice
If you want the aubergines to have an even more decisive taste, you can prepare a breading with half Parmesan and half pecorino (or alternatively, another hard cheese you prefer); for an even more crunchy and delicious result, add a handful of ground almonds to the prepared breadcrumbs. You can also vary the aromatic herbs and perfume the preparation with basil, mint or thyme.