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Aubergine Breaded

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Tempo de preparo

35 min(s)


1 servings

  • Ingredients
  • Recipe
  • Large Eggplant1 unit(s)
  • Egg1 unit(s)
  • Wheat Flour1/2 cup
  • Breadcrumbs3/4 cup
  • Salt to taste
  • Soybean oil to taste
  1. Cut the eggplant into slices about 1.5 cm thick. Place in a pot with water and plenty of salt and soak for 15 minutes.
  2. Drain the eggplants and dry well with a clean cloth.
  3. Beat the egg slightly in a deep dish. Place the wheat flour in one dish and the breadcrumbs in another dish.
  4. Bread the eggplants in the wheat, dip in the egg and bread again in the breadcrumbs.
  5. Fry in hot oil and drain the fat on a plate lined with paper towels. Serve immediately.

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