Crunchy Eggplants by @jorgelavelar

30 min
Easy

4 servings

🍆

1 large

Eggplant

🧂

1 to taste

Salt

🌾

1 to taste

Rice Flour

🥚

2

Eggs

🍞

1 to taste

Breadcrumbs

🫒

1 to taste

Extra Virgin Olive Oil

Preparation Steps

  1. Step 1/4

    Slice the eggplant into thin slices and salt them.

    🍆eggplant
    🧂salt
    🔪knife

  2. Step 2/4

    Coat the eggplant slices in rice flour, then dip in beaten eggs, and finally coat with breadcrumbs.

    🌾rice flour
    🥚eggs
    🍞breadcrumbs

  3. Step 3/4

    Place the coated eggplant slices on a baking tray lined with parchment paper. Drizzle with extra virgin olive oil.

    🫒extra virgin olive oil
    🧲baking tray
    📜parchment paper

  4. Step 4/4

    Bake in a preheated oven at 200°C (392°F) for 20 minutes until crispy.

Composition

Ingredients

Types

Vegetables, Other, Grains, Dairy, Oils

Ingredients

eggplant, salt, rice flour, eggs, breadcrumbs, extra virgin olive oil

Allergens

Eggs, Gluten

Dietetics

Dietary regimen

Gluten-Free, Lactose-Free, Nickel-Free

Calories

150 kcal

Macro nutrients

Protein: 5g, Fat: 10g, Carbohydrates: 15g, Fiber: 4g, Sugar: 3g

Nutritional Information

Minerals

Sodium: 300mg, Calcium: 50mg, Iron: 1mg

Vitamins

Vitamin A: 200IU, Vitamin C: 4mg, Vitamin K: 10µg

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

4 steps

Equipments

Utensils

knife, baking tray, parchment paper

Appliances

oven

Type

Type

Type Of Dish

Starter, Main Course

Occasions

Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@jorgelavelar

Origin

Cuisine

Italian

Geographic

Italy, Campania

Various

Aspect

Texture

Crunchy

Flavors

Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours, fridge : 3 days, freezer : 1 month