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first courses from Italy
Eggplant light panate
Eggplant light panate
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Eggplant light panos with white plates instead of using whole egg!
preparation
step 1
Preheat the oven to 180 degrees. Meanwhile, wash and thin the eggplants! (I like it very fine because they are crunchy!)
step 2
Wash and cut the parsley! Then put it in a plate together with breadcrumbs and Parmesan cheese!
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!
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!
step 5
Roll it all when golden and crisp on both sides!