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.
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.
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.