Oven-Baked Eggplant in Batter
Description
For the batter, it's best to use a hard cheese that doesn't melt and spread like mozzarella. Stale bread works best—it grates more easily. Ketchup or a sauce made from natural yogurt, herbs, and garlic pairs wonderfully with battered eggplant. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making oven-baked eggplant in batter.
- 2
Step 2
Wash the eggplant, trim the ends, and cut it into thick matchsticks. Place the vegetable in a salad bowl, salt it, and cover with cold water. Let it sit for 20 minutes, then drain the water, rinse, and let all the water drain off completely.
- 3
Step 3
Grate the bun into fine crumbs on a fine grater.
- 4
Step 4
Grate the hard cheese on a medium grater and add it to a bowl with breadcrumbs. Season everything with salt and pepper and mix.
- 5
Step 5
Place the cut eggplant in flour and coat.
- 6
Step 6
Break an egg into a bowl, season with salt, and mix with a fork. Add the dredged eggplant slices to the egg so they are fully coated.
- 7
Step 7
Transfer the eggplants to a bowl with breadcrumbs and cheese, and coat them in breadcrumbs.
- 8
Step 8
On a baking sheet lined with parchment paper or a baking mat, arrange the battered eggplant in a single layer, spaced slightly apart.
- 9
Step 9
Place in a preheated oven and bake for 15–20 minutes at 180°C until golden brown. Remove the baking sheet with the battered eggplants, let cool until warm, and serve.
- 10
Step 10
The appetizer is ready. Serve to the table.