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Snacks
Crispy Eggplants with Sun-Dried Tomatoes and Mozzarella
An original appetizer of baked eggplant slices filled with stretchy mozzarella and aromatic tomatoes in a crunchy breading.
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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 slices.
2
Season with salt and lightly drizzle with oil.
3
Bake in the oven at 180°C for 15–20 minutes.
4
Place a slice of mozzarella and sun-dried tomatoes on one edge.
5
Cover with the second half to form a mini sandwich.
6
Dredge in flour, egg, and panko breadcrumbs.
7
Pan-fry for 2–3 minutes on each side until golden brown.
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