Today’s lunch is all about lightness. I prepared some delicious baked “breaded” eggplants. So good that you eat them three at a time and you even lick your fingers. Excellent as a side dish and as a second course… easy to make and you bring something really good to the table! Thank goodness the heat makes you go away, but who???
INGREDIENTS
- 4 aubergines;
- 100 g of breadcrumbs;
- 100 g of grated cheese (I used pecorino pugliese);
- Salt, pepper;
- 1 chili pepper;
- 5/6 fresh basil leaves;
- Extra virgin olive oil
STEP
- Wash, dry, trim and cut the aubergines into slices that are not too thin;
- After that I put the aubergine slices in a colander with some salt and left them to rest for about 30 minutes;
- Pour the oil into a bowl, add the salt, pepper, chili pepper and mix with a fork;
- In a second bowl, mix the breadcrumbs, grated cheese and chopped basil;
- Dry the aubergine slices with absorbent paper, then pass them through the extra virgin olive oil on both sides (or brush them) and into the mix of breadcrumbs, cheese and basil. Press the slices well into the aromatic mix so that they are well breaded;
- Place the breaded aubergine slices on a baking tray (lined with an oven cloth) and cook at 190 degrees for 35 minutes until golden brown and crispy;
- Serve and enjoy, they are really delicious!!
