Serves: 2-3 people
Prep time: 30 minutes to the pan (inactive) + 15 minutes to the plate (active)
What you’ll need:
- 1 medium eggplant, sliced into 1/2 inch circles
- 1 cup breadcrumbs
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 6 tbsp water
- 1/4 tsp salt + more for soaking
- 1/4 tsp freshly crushed black pepper
- 1 tsp crushed oregano
- Olive oil as needed
What you’ll want to do:
- Soak the sliced eggplant in a bowl of salted water for 30 minutes. This is to soften the eggplant and remove any bitterness
- Use homemade or store-bought bread crumbs (any bread type works) and mix them with the salt, pepper and oregano
- Drain the eggplant and dry completely with a towel if needed
- Mix the flour and cornflour with the water and stir to make into a thin batter
- Dip each slice of eggplant in the batter
- Coat both sides of the eggplant with the breadcrumbs and spice mixture. The breadcrumbs should stick onto the batter
- Coat the bottom of a pan with oil and leave it on medium flame
- Once the oil is hot, pan fry the breadcrumb coated eggplant slices
- Cook and flip until golden brown on both sides
- Serve with delicious and fresh homemade marinara sauce