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Eggplant light panate

ingredients

servings

2

Aubergine

1 unit

Breadcrumbs

to taste

Egg, egg white

200 oz

Parmigiano cheese

50 oz

Parsley

3 sprigs

first courses from Italy

Eggplant light panate

Eggplant light panate

vegetarian with gluten with eggs with lactose high in calcium high in potassium

ready in

35 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplant light panate

Eggplant light panos with white plates instead of using whole egg!

Eggplant light panate step 1

step 1

Preheat the oven to 180 degrees. Meanwhile, wash and thin the eggplants! (I like it very fine because they are crunchy!)

Eggplant light panate step 2

step 2

Wash and cut the parsley! Then put it in a plate together with breadcrumbs and Parmesan cheese!

Eggplant light panate step 3

step 3

Place the eggplants on another plate and dip the slices of eggplants and then combine them with the Parmesan cheese! Repeat the process and use baking paper, greased with a little oil, to bake them!

Eggplant light panate step 4

step 4

Add just one drop of oil over the aubergines and bake it! From time to time check them out and when they start gourmand rolling!

Eggplant light panate step 5

step 5

Roll it all when golden and crisp on both sides!

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