Ingredients
- ♡ 2 eggplant, trimmed, cut into 1 cm thick slices
- ♡ 2 tablespoons salt
- ♡ 3 eggs
- ♡ 180g (2 cups) dried (packaged) breadcrumbs
- ♡ Canola oil, to shallow-fry
- ♡ Yogurt dip to serve
Instructions
- ♥ Place the eggplant in a large bowl and sprinkle with the salt. Set aside for 30 minutes. Squeeze out any moisture and wipe dry with paper towel and rem.
- ♥ Whisk the eggs in a shallow bowl. Place the breadcrumbs in a shallow bowl. Using tongs dip the eggplant in the egg mixture, then in breadcrumbs, pressing to coat.
- ♥ Add oil to a large frying pan for shallow frying. Heat over medium-low heat. Cook 4 eggplant slices for 1 minute each side or until golden.
- ♥ Transfer to a baking tray lined with paper towel. Repeat, in 5-6 more batches, with remaining eggplant.
- ♥ Serve with yogurt dip.
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