Breaded aubergines

RECIPE

1 eggplant
250 ml breadcrumbs
2 eggs
250 ml flour
1 tsp of garlic powder
1 tsp of paprika powder
1 tsp of salt
1 tsp of black pepper
1 tsp of parmesan cheese

Put the sliced aubergines in a large bowl and mix in the salt, leave to stand for 20 minutes. Drain all the liquid from the bowl and tap the aubergines dry with a paper towel.
On a small plate mix the breadcrumbs, spices and parmesan cheese, on another plate beat the eggs well, on a third plate add the flour.
Dip the eggplant slices first in the flour, then in the egg, then well in the breadcrumb mixture.
Fry in hot oil for a couple of minutes on each side until golden brown. Place on a plate covered with paper towels to absorb the excess oil.

Tip: If you don’t like aubergines, you can also use courgettes, mushrooms or even thinly sliced meat.