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Italian · Snacks
Crispy Eggplant with Mozzarella and Sun-Dried Tomatoes
Baked eggplant slices with melted mozzarella and sun-dried tomatoes, coated in panko breadcrumbs and fried until golden brown.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Slice the eggplants crosswise into thin rounds.
2
Season with salt and lightly drizzle with oil.
3
Bake in the oven at 180°C (350°F) for 15–20 minutes.
4
Place a slice of mozzarella and a sun-dried tomato on one end of a round.
5
Cover with the other half to form a mini sandwich.
6
Dredge in flour, dip in beaten egg, and coat in panko.
7
Pan-fry in oil for 2–3 minutes on each side until crispy.
8
Serve hot.
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