Eggplants
Description
Perfect for both special occasions and everyday meals. The appetizer turns out simply amazing. Slice the eggplant into rounds, salt them, let sit for half an hour, then rinse. Prepare a breadcrumb coating with spices. Beat the egg separately. Dip each eggplant round in the egg, then coat in the breadcrumb mixture and pan-fry on both sides in a skillet. Garnish the eggplant with cherry tomato halves and fresh herbs, and serve. The appetizer is ready. Serve right away.
Instructions
- 1
Step 1
Slice the eggplant into rings, sprinkle with salt, and let stand for 30 minutes.
- 2
Step 2
Then rinse under running water and pat dry with paper towels.
- 3
Step 3
Mix the breadcrumbs, white sesame seeds, dried marjoram, dried basil, and mix well.
- 4
Step 4
Beat the egg with a pinch of salt. Dip each eggplant round in the egg, then coat in breadcrumbs.
- 5
Step 5
And fry in a well-heated skillet for 5 minutes on each side. Garnish the eggplants with halves of small tomatoes and fresh herbs, and serve.