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Snacks
Crispy Eggplant with Sun-Dried Tomatoes and Mozzarella
An appetizer of baked eggplant slices stuffed with mozzarella and sun-dried tomatoes, breaded and pan-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 eggplant into rounds as shown in the video.
2
Season with salt and lightly drizzle with oil.
3
Bake in a preheated oven at 350°F (180°C) for 15–20 minutes.
4
Place a slice of mozzarella and sun-dried tomatoes on one half of each eggplant round.
5
Fold the other half over to form a sandwich.
6
Dredge first in flour, then dip in beaten egg, and coat thoroughly in panko breadcrumbs.
7
Pan-fry in a skillet with a little oil for 2–3 minutes per side until a nice golden crust forms.
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