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Main dishes
Crispy Eggplants with Sun-Dried Tomatoes and Mozzarella
A creative appetizer featuring baked eggplant slices stuffed with gooey mozzarella and sun-dried 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 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 some sun-dried tomatoes on one end of each eggplant slice.
5
Fold the other half over to form a sandwich.
6
Dredge first in flour, then in beaten egg, and finally in panko breadcrumbs.
7
Pan-fry in a small amount of oil for 2–3 minutes on each side until golden brown and crispy.
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