My daughter is totally addicted to eggplant. She wants me to make eggplant parmigiana all the time.
I promised her that when we will be in Italy she could have eggplant as many times as she likes because my dad grows them in his garden and they are super tasty.
In the meanwhile to stop her cravings I made this quick fritters baked in the oven, super easy and super tasty too!
If you love eggplant like my daughter does (and myself) then you have to try these.
Enjoy summer, here is scorching hot.. love it!
- Prep Time : 10 minutes
- Cook Time : 20 minutes
- Yield : 4
Slice the eggplant about 4 mm or 0.15 inch thick. Arrange the slices in a bowl or a plate and pour a little bit of milk over them. Let them rest for a few minutes turning them on both sides.
In a bowl mix the breadcrumbs with the chopped parsley and crushed garlic clove, add 2 tbsp of olive oil and mix well. Coat the eggplant with the mixture pressing well. Drizzle them with a little olive oil.
Line them up on a baking tray and bake them at 180C or 350F for about 20 minutes or until golden turning them on both sides.
Take them out of the oven, sprinkle them with salt and pepper and serve.
TIP: add a couple of tbsp of grated Parmigiano to the breadcrumb mixture for extra taste.