aubergine Empanada

Preparation mode

• Wash the eggplant well and cut into slices approximately 0.5 cm thick.
• In a bowl, place the eggplant slices and season with salt and black pepper to taste. Let it rest for about 10-15 minutes so the eggplant releases some water.
• In three separate shallow dishes, place the wheat flour, beaten eggs and breadcrumbs.
• Dip each eggplant slice first in the flour, covering both sides.
• Then, dip the slices into the beaten egg mixture, ensuring they are completely covered.
• Finally, coat the eggplant slices in the breadcrumbs, pressing lightly to ensure the breadcrumbs adhere well.
• In a large skillet, heat the oil over medium-high heat.
• When the oil is hot, carefully add the breaded eggplant slices, a few at a time, ensuring they are not too close to each other in the pan.
• Fry the breaded eggplant slices until they are golden and crispy on both sides, about 2-3 minutes per side.
• Remove the eggplant slices from the pan and place them on a paper towel to drain the excess oil.
• Serve the breaded eggplant slices hot, accompanied by a sauce of your choice, such as tomato sauce, tartar sauce or yogurt sauce with herbs.