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Main dishes
Crispy Eggplant with Sun-Dried Tomatoes and Mozzarella
A delicious appetizer of eggplant slices filled with melty mozzarella and sun-dried tomatoes, breaded and fried until golden and crispy.
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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 your eggplants into thin rounds, just like in the video.
2
Season with salt and give them a light drizzle of oil.
3
Pop them into a preheated 350°F oven for about 15–20 minutes.
4
On one side of each slice, place a small round of mozzarella and a few sun-dried tomatoes.
5
Top with another eggplant slice to create a little sandwich.
6
Set up your breading station: flour first, then beaten egg, then panko breadcrumbs. Coat each sandwich thoroughly.
7
Pan-fry in a bit of oil over medium heat for 2–3 minutes per side until you get a beautiful golden-brown crust.
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