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Eggplant bread

Eggplant bread

Eggplants are washed, peeled, sliced ​​and sprinkled with lemon juice.

Salt and pepper to taste, and then drain in a sieve.

I left them for about 45 minutes.

Then we give the slices through flour, beaten egg with salt and then breadcrumbs.

Fry in hot oil and drain on napkins.

I served them with lots of fish and lemon.

They are very good and cold.

Good appetite!



Little kitchen secrets: How to prepare breaded eggplant without absorbing fat

  • Vinete pane (Maria Matyiku / Epoch Times) Vinete pane

We suggest a simple and handy method to prepare fluffy, juicy eggplants without excess oil. First of all, we suggest that you stop rolling the eggplants in flour or breadcrumbs, because they are soaked in oil. If, instead, the eggplant slices are greased with egg, a thin crust will form which will stop the fat and at the same time will keep the eggplant juice inside, giving it a silky and juicy texture.

In addition to breaded eggplant, this method of preparation can be successfully applied to the preparation of eggplant for moussaka.

Ingredient:

an eggplant of the right size,

Preparation:

For breaded eggplant, choose a young eggplant (slightly soft to the touch) that does not have formed seeds. The eggplant is cut into rounds of about 1-1.5 cm which are salted and then left in a strainer for about 30 minutes to remove the bitterness.

Remove the eggplant slices from the strainer, gently wipe with kitchen paper, then grease with egg on one side. You can spread two eggplants with a whole egg.

If you want, you can only use egg white for an eggplant. Heat a large skillet in which you put a tablespoon of oil and add the eggplant pieces with the greased side down.

Then grease the egg on top and let it brown over medium heat for about 3-4 minutes.

Turn the eggplant slices on the other side and continue cooking until golden and penetrating.

Breaded eggplants are served hot, with a salad or in other combinations, depending on preference. We wish you good luck!


Little kitchen secrets: How to prepare breaded eggplant without absorbing fat

  • Vinete pane (Maria Matyiku / Epoch Times) Vinete pane

We suggest a simple and handy method to prepare fluffy, juicy eggplants without excess oil. First of all, we suggest that you stop rolling the eggplants in flour or breadcrumbs, because they are soaked in oil. If, instead, the eggplant slices are greased with egg, a thin crust will form which will stop the fat and at the same time will keep the eggplant juice inside, giving it a silky and juicy texture.

In addition to breaded eggplant, this method of preparation can be successfully applied to the preparation of eggplant for moussaka.

Ingredient:

an eggplant of the right size,

Preparation:

For breaded eggplant, choose a young eggplant (slightly soft to the touch) that does not have formed seeds. The eggplant is cut into rounds of about 1-1.5 cm which are salted and then left in a strainer for about 30 minutes to remove the bitterness.

Remove the eggplant slices from the strainer, gently wipe with kitchen paper, then grease with egg on one side. You can spread two eggplants with a whole egg.

If you want, you can only use egg white for an eggplant. Heat a large skillet in which to put a tablespoon of oil and add the eggplant pieces with the greased side down.

Then grease the egg on top and let it brown over medium heat for about 3-4 minutes.

Turn the eggplant slices on the other side and continue cooking until golden and penetrating.

Breaded eggplants are served hot, with a salad or in other combinations, depending on preference. We wish you good luck!


Little kitchen secrets: How to prepare breaded eggplant without absorbing fat

  • Vinete pane (Maria Matyiku / Epoch Times) Vinete pane

We suggest a simple and handy method to prepare fluffy, juicy eggplants without excess oil. First of all, we suggest that you stop rolling the eggplants in flour or breadcrumbs, because they are soaked in oil. If, instead, the eggplant slices are greased with egg, a thin crust will form which will stop the fat and at the same time will keep the eggplant juice inside, giving it a silky and juicy texture.

In addition to breaded eggplant, this method of preparation can be successfully applied to the preparation of eggplant for moussaka.

Ingredient:

an eggplant of the right size,

Preparation:

For breaded eggplant, choose a young eggplant (slightly soft to the touch) that does not have formed seeds. The eggplant is cut into rounds of about 1-1.5 cm which are salted and then left in a strainer for about 30 minutes to remove the bitterness.

Remove the eggplant slices from the strainer, gently wipe with kitchen paper, then grease with egg on one side. You can spread two eggplants with a whole egg.

If you want, you can only use egg white for an eggplant. Heat a large skillet in which you put a tablespoon of oil and add the eggplant pieces with the greased side down.

Then grease the egg on top and let it brown over medium heat for about 3-4 minutes.

Turn the eggplant slices on the other side and continue cooking until golden and penetrating.

Breaded eggplants are served hot, with a salad or in other combinations, depending on preference. We wish you good luck!


Bread eggplant sticks

Eggplants are in high season and I thought I would propose you today a special but still simple recipe, which makes eggplant the main stars - Eggplant sticks bread! Sure, eggplant salad is the first recipe that comes to mind when it comes to eggplant, but you should try the eggplant recipe. Bread eggplant sticks, I promise you will NOT regret it!


Eggplant bread

Seasonal and Wednesday :) one of my favorite recipes, breaded eggplant.

We clean the eggplants, cut them into slices of about 1 cm and sprinkle them with salt. Let it sit in a strainer for about 15 minutes to let the juice (it is important to sit with salt on them because it removes a bitter juice). Wipe the slices with a paper napkin then pass them through flour, beaten egg, breadcrumbs and fry them in hot oil.

We take out the slices on a plate on which we put a paper napkin to absorb the excess oil.

Serve with the garlic sauce that you can make until the eggplant is salted.

Put the chopped garlic together with a little salt in a bowl and crush it. Add yogurt and mix.

You can also try zucchini, and if you can't eat garlic, mix the yogurt with a tablespoon of mayonnaise.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Eggplant Bread

Eggplant Bread, recipe. How to prepare breaded eggplant. Hot appetizer. Eggplant in crispy crust. Eggplant with garlic. The best breaded eggplants.
In the summer, when there were selected eggplants, I often made breaded eggplants, but I didn't manage to take pictures of them.
Although it is late autumn, the other day I found on the market thin eggplants only good to make them breaded eggplants.
So if I couldn't take pictures of them all summer, this time they didn't escape.
They are not that good looking but I guarantee that they are very tasty, especially if you eat them with garlic sauce.
The recipe is simple and available to anyone.

Eggplant Bread-Ingredient

2 eggplants, cut into slices
2 eggs
flour
salt
frying oil

Eggplant Bread-Preparation

Washed eggplant cut into slices and sprinkle with salt.
Keep for 1 hour until the juice starts to set, then drain and dry with paper towels.
Pass the snails through the flour, beaten egg, flour and fry in hot oil.
Remove on paper towels to absorb excess oil and serve hot with garlic sauce.
Good appetite!!


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Eggplant bread

Seasonal and Wednesday :) one of my favorite recipes, breaded eggplant.

  • 2 suitable eggplants (to be thinner)
  • 2 eggs
  • salt, flour, breadcrumbs, oil

  • 3 cloves green garlic
  • 1 small yogurt (150g)

We clean the eggplants, cut them into slices of about 1 cm and sprinkle them with salt. Let it sit in a strainer for about 15 minutes to let the juice (it is important to sit with salt on them because it removes a bitter juice). Wipe the slices with a paper napkin then pass them through flour, beaten egg, breadcrumbs and fry them in hot oil.

We take out the slices on a plate on which we put a paper napkin to absorb the excess oil.

Serve with the garlic sauce that you can make until the eggplant is salted.

Put the chopped garlic together with a little salt in a bowl and crush it. Add yogurt and mix.

You can also try pumpkin, and if you can't eat garlic, mix the yogurt with a tablespoon of mayonnaise.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Eggplant Bread

Eggplant Bread, recipe. How to prepare breaded eggplant. Hot appetizer. Eggplant in crispy crust. Eggplant with garlic. The best breaded eggplants.
In the summer, when there were selected eggplants, I often made breaded eggplants, but I didn't manage to take pictures of them.
Although it is late autumn, the other day I found on the market thin eggplants only good to make them breaded eggplants.
So if I couldn't take pictures of them all summer, this time they didn't escape.
They are not that good looking but I guarantee that they are very tasty, especially if you eat them with garlic sauce.
The recipe is simple and available to anyone.

Eggplant Bread-Ingredient

2 eggplants, cut into slices
2 eggs
flour
salt
frying oil

Eggplant Bread-Preparation

Washed eggplant cut into slices and sprinkle with salt.
Keep for 1 hour until the juice starts to set, then drain and dry with paper towels.
Pass the snails through the flour, beaten egg, flour and fry in hot oil.
Remove on paper towels to absorb excess oil and serve hot with garlic sauce.
Good appetite!!


Eggplant bread

Ingredients

2 cups of cornflakes

Method of preparation

Peel the eggplant, cut it into slices, sprinkle it with a little lemon, add salt and pepper to taste, then put the slices in a strainer for about 30 minutes.

Meanwhile, clean the garlic, strain it and mix it with the 3 eggs, salt, pepper and 1 teaspoon of basil.

In a bowl, mix the flour with the breadcrumbs and the not very finely ground cornflakes.

After the aubergines have drained, put the pan with oil on low heat.

We take a slice of eggplant, pass it through the egg, then through the mixture of flour with breadcrumbs and cornflakes, then again through the egg, after which we fry it in hot oil, we turn it on one side and on the other until it acquires a golden color.