For vegetarians, eggplant is one of the sources of protein, that is not easy to get with vegetarian diet, when you get tired of beans and tofu. It’s easy to obtain eggplant and it’s inexpensive.
Ingredients:
Eggplant- 1 large, cut in to 1.5 cm discs.
Egg- 1 beaten with a little water.
Breadcrumbs- 1/2 cup.
Parmesan- 100 g, grated.
Dry herbs of your choice.
Directions:
When cooking eggplant, i normally sprinkle it with salt and leave it for a half an hour, to get rid of the bitter taste. Then i rinse it and let it drain.
Prepare two bowls, one with egg mixture and another one with breadcrumbs.
Line a baking tray with parchment paper .
Dip each disc first in an egg then in breadcrumbs.
Lay down on a parchment paper sprinkle with herbs and Parmesan.
Bake in a pre-heated oven at 200C for 20 minuets or depending if you like Parmesan on a crustier or softer side.
Yum. I love eggplant. You consider it a source of protein?
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Yes, of course, it’s not much, 1g per 100 g, but it adds up. Especially, when you are looking for a vegetarian source of protein. And , you can eat it as a meal, that will give you a nice addition to your daily intake.)))
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Im going to have to try this. I put eggplant in my lasagna but I could skip all the other stuff and just have the eggplant and cheese. Thanks for checking out my blog!
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Thank you very much, please try it.:
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Great eggplant recipe!
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Reblogged this on Recipe Dreams and commented:
I’ve had this before but with zucchini and it is awesome!
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Alina, these look absolutely so tasty. I can’t wait to try these, and so simple to do !!!
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So true, Lynne, they require an absolute minimum effort, and really yummy 🙂
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🙂
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