Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 8 people
Difficulty level: 3 out of 4
7 Ingredients
Number of servings
8
- 2 cloves garlic, crushed
- 1 cup plain flour
- 3 medium eggplant
- 1/3 cup parsley
- 3/4 cup parmesan
- 4 eggs
- 2 cup breadcrumbs
Nutrition per serving
1260kJ / 302Cal
1260 Kilojoules or 302 Calories
15% of daily energy intake*
Protein
15.6grams
Fat
10.1grams
Carbs
37.6grams
Sugars
5.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Combine breadcrumbs, grated parmesan and finely chopped parsley in a shallow dish.
Step 2 of 4
Place plain flour onto a plate, whisk eggs and crushed garlic cloves together in a separate shallow bowl.
Step 3 of 4
Slice eggplant into 3 thinly sliced pieces, then dip the eggplants into flour, shaking off excess. Dip into egg, then coat with breadcrumb mixture, pressing on firmly. Fill a large frying pan with oil and heat over a high heat.
Step 4 of 4
Cook eggplant in batches for 1–2 minutes on each side or until crispy and golden. Remove eggplant from pan and drain on paper towel and cover with foil to keep warm. Transfer to a platter to serve.
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