Crumbed Eggplant
Eggplants are actually berries, not vegetables (weird!) and are related to tomatoes (which are also, technically speaking, a fruit, not a vegetable).
Eggplant readily absorbs flavours and seasonings, making it an ideal as a base for other tastes.
Cooked on its own, as in this recipe, it makes a tasty addition to many dishes, and can be an alternative to potato.
Ingredients
2-3 eggplants, sliced into medium rounds (skin on).
Salt.
4 eggs.
3 tablespoons milk.
Plain Flour as needed.
3 cups bread crumbs.
Canola oil.
Method
Slice the eggplant into rounds and sprinkle iodised salt on top to make it sweat (remove moisture).
Place the 4 eggs in a bowl with the 3T of milk and whisk until well combined and liquid.
On a shallow tray place say 1 cup plain flour and on another tray place 3 cups of bread crumbs.
Take the eggplant, dry off moisture with paper towel.
Flour it.
Egg wash it.
Crumb it.
On another tray ready for cooking with paper towel in the tray so the crumbs don’t peel off.
Cooking the eggplant
Add a good 2 cm of canola oil to a non stick pan.
Heat evenly (not too hot / medium) the crumb should sizzle at first and not burn, but brown the crumb.
About half way through you may need to change the oil because the crumbs are burning on the bottom.
Drain on paper towel.
Place in the oven until you are ready to serve (put foil on top).
Yum!