Gebratene Aubergine (Breaded Eggplant)

Golden and crispy eggplant slices with a tender, juicy center. The aroma of browned butter and fresh parsley provides a rustic touch typical of German inns.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 435
• Protein: 10 g
• Carbs: 51 g
• Fat: 19 g

Ingredients

• 2 piece Eggplant (aubergine) ( sliced into 1cm rounds )
• 100 g Wheat flour ( for dredging )
• 2 piece Egg ( beaten )
• 150 g Breadcrumbs ( for the crust )
• 40 g Salted butter ( for frying )
• 2 tbsp Sunflower oil ( to stabilize the butter )
• 2 pinch Gray sea salt ( for salting )
• 1 pinch Black pepper ground ( in the eggs )
• 0.5 piece Parsley optional ( chopped for garnish )
• 1 piece Citrus limon (L.) Burm. f. ( in wedges )

Instructions

1. Preparation and salting

   Slice the eggplants into one-centimeter thick rounds. Sprinkle with grey sea salt and let rest for 15 minutes to draw out moisture. Thoroughly pat each slice dry with a cloth; they must be dry for the breading to stick.

2. Standard breading procedure

   Prepare three plates: flour, eggs beaten with a bit of pepper, and breadcrumbs. Coat each slice successively in flour (tap off excess), egg, then breadcrumbs. Press firmly with your palm to set the crust.

3. Sautéing in butter

   Heat the oil and butter in a large skillet. When the butter foams and starts to turn nut-brown, add the slices. Fry for 3 to 4 minutes per side until the crust is golden and the flesh is tender when pierced with a knife.

Chef's tips

• Do not overcrowd the pan, otherwise the temperature drops and the breadcrumbs soak up the fat instead of browning.
• Salting to draw out water is crucial: it prevents the eggplant from becoming an oil sponge.

Storage

Eat immediately to maintain crunchiness. Does not store well as the breading softens.