Gebratene Aubergine (Breaded Eggplant)
Ingredients
- 2 pcEggplant (aubergine) (sliced into 1cm rounds)
- 100 gWheat flour (for dredging)
- 2 pcEgg (beaten)
- 150 gBreadcrumbs (for the crust)
- 40 gSalted butter (for frying)
- 2 tbspSunflower oil (to stabilize the butter)
- 2 pinchGray sea salt (for salting)
- 1 pinchBlack pepper ground (in the eggs)
- 0.5 pcParsley (chopped for garnish)
- 1 pcCitrus limon (L.) Burm. f. (in wedges)
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately to maintain crunchiness. Does not store well as the breading softens.
