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Introduction
Crispy baked eggplant slices are a healthy and delicious alternative to traditional fried foods. With their irresistible flavor and perfect texture, they are ideal as a side dish, snack or appetizer. This easy-to-prepare recipe combines simplicity and taste, making eggplants the protagonists of a light but flavorful dish.
Ingredients
For about 4 portions:
2 medium-sized eggplants
100 g breadcrumbs (wholemeal if you prefer)
50 g grated parmesan cheese
2 eggs
1 teaspoon sweet paprika (optional)
1 teaspoon dried oregano
Salt and pepper to taste
Extra virgin olive oil to taste (for brushing)
Instructions
Prepare the eggplants:
Wash the eggplants and cut them into slices about 1 cm thick. Arrange them on a baking sheet and sprinkle them with a pinch of salt. Let them rest for 15-20 minutes to eliminate the excess water. Then pat dry with a clean cloth or paper towel.
Prepare the ingredients for the breading:
In a bowl, beat the eggs with a pinch of salt and pepper. In another bowl, mix the breadcrumbs with the parmesan, oregano and paprika.
Bread the aubergines:
Dip each slice of aubergine first in the egg, making sure it is completely covered, and then in the breadcrumb mixture, pressing lightly to make the breading stick.
Bake:
Place the aubergine slices on a baking sheet lined with baking paper. Brush lightly with olive oil. Bake in a preheated oven at 200°C for about 20-25 minutes, turning them halfway through cooking, until they are golden and crispy.
Serving and Storage Tips
Serving: Serve the crispy eggplant slices with a yogurt sauce, a fresh marinara or simply a drizzle of balsamic vinegar. They are also great as a base for crostini or bruschetta.
Storing: You can store them in the refrigerator in an airtight container for up to 2 days. Reheat them in the oven for 5-7 minutes at 180°C to restore the crunchiness.
Freezing: Once cooked and cooled, freeze them in a food bag. To serve, reheat them directly in the oven without defrosting.
Variations
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