This summer recipe signed Laurent Mariotte puts the eggplant in the spotlight in a crisp version and easy to prepare.
Shared by Laurent Mariotte on his site and produced in the program Small dishes in balance broadcast on TF1, this recipe forMilanese eggplant Highlights a simple, tasty specialty and a bit forgotten.
She gives pride of place to the eggplant, this summer vegetable par excellence, whose melting texture and the sweet flavor express themselves here in a Crispy and comforting version.
Laurent Mariotte brings His personal touchfaithful to his style: accessible products, an uncomplicated preparation and a result that makes everyone agree Around the table.
Perfectly suited to lunches in the garden or in light dinners in sunny days, this recipe lends itself to All desireswithout headache.
Served with a juicy tomato salad And some crunchy onions, these breaded slices of eggplant offer a Beautiful vegetarian alternative that appeals to children and adults.
Easy to reproduce at home, it is one of these Simple and effective ideas which allow you to take full advantage of seasonal products, while varying pleasures. A great way to cook the eggplant differently, Without lighting the oven Too long or multiply the ingredients.
The list of ingredients
- Preparation time : 10 minutes
- Cooking time : 30 minutes
For four people :
- 2 large eggplants
- 10 cl of olive oil
- 2 eggs
- 4 tablespoons of flour
- 250 g of bread breadcrumbs or panko
- Salt and mill pepper
The steps of the recipe
Start with cut the eggplant In the direction of the length in regular slices about a centimeter thick. Using a brush, Brush them with olive oil On each side, then season them slightly with salt and pepper.
Place them on a plate covered with baking paper and put them in the bake for twenty minutes, until they are tender and slightly golden.
Meanwhile, prepare three hollow plates: break the eggs in the first and Beat them in an omeletpour the flour into the second and Place the breadcrumbs in the third.
Once the eggplants have come out of the oven and lined, pass each slice successively through the flour, then In beaten eggsand finally in the breadcrumbs, ensuring the coat.
Heat a drizzle of olive oil In a skillet over medium heat, then brown the breaded slices two to three minutes per side, until they are crisp.
Drain them on absorbent paper Before serving them, ideally accompanied by a raw tomato and onion salad for a freshness.
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An editor passionate about taste exploration, I like it as much to share my favorite recipes as to feasting on myself. Behind my pen? 100 % tested and approved content. When my heart does not …
