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Melanzane Impanate<

Melanzane Impanate

Submitted By:
La Siciliana


Background Info:
Fed up with meat? Try these tasty Breaded Aubergines - they really are delicious. An excellent altenative to meat and you don't have to be a vegetarian to enjoy them! If you have any left over they taste wonderful the next day, in a baguette or sandwich with a drizzling of Tomato Ketchup...
No. of Servings:
4 +
Preparation time:
Course:
Other
Cooking time:
Cooking Instructions:
Slice your Aubergines to a centimetre thickness. Place on a tray and sprinkle with salt to allow the bitter juices to sweat out. Leave for an hour then rinse off liquid and salt. Dry slices with kitchen towels and set aside.

In a large bowl mix together the Parmesan, Parsley, Salt, Pepper and Breadcrumbs (don't use the packet stuff like Paxo - ask your local baker or make your own by grating day-old stale French Baguette). Once mixed, tip into a shallow bowl , tray or flat plate. Place the flour into a similar bowl/plate. Place the beaten egg into a further bowl/plate. Arrange the bowls on your work-top in this order: flour, egg, breadcrumb mix.

Take an Aubergine slice and dip into the first bowl containing the flour - make sure it is completely covered with flour then dip into the bowl containing the beaten egg. Once completely covered with beaten egg dip into the final bowl containing the breadcrumb mix until Aubergine is completely covered. Repeat this process with all the Aubergine slices.

In a frying pan add about a centimetre of the oil and place on a medium/high heat. Once the oil is sizzling hot, add a few slices of the breaded Aubergines - enough to cover the base of the pan. Cook for 3 minutes on each side or until the breadcrumbs start to turn golden, taking care not to burn the breadcrumbs! Remove from the pan and drain on kitchen paper. Repeat the process until all the Aubergines are fried, adding more oil to the pan as and when needed. Serve as a alternative to meat with salads, vegetables etc

Ingredients:
4 Large Aubergines (Eggplant) - the round lilac Turkish variety if possible
2 Cusp of Plain Flour
2 or 3 Eggs, beaten
3 Cups Fine Breadcrumbs
1.5 Cups finely grated Parmesan
Half cup chopped Flat Leaf Parsley
Salt and Pepper to taste
Quantitiy of Sunflower Oil for frying
Recommended Wine:
Red : Côtes du Rhône