Eggplants with eggs and mozzarella

Source/Author: George

Tender slices, golden crust, and a cheesy paprika kick! Salted, baked, dipped, and crisped to perfection. A savory twist that’s simple, satisfying, and totally irresistible.

Ingredients:

• salt	to taste
• ground black pepper	to taste
• flour	2 tablespoons
• olive oil	2 tablespoons
• eggs	3
• parsley	to taste
• eggplant	1 large
• bread crumbs	2 tablespoons
• ground coriander	to taste
• sweet paprika	to taste
• mozzarella cheese	50 g
• greens (optional)	to taste

1. Preheat oven to 395F (202C).

2. Wash and cut the eggplant lengthwise into about 1 cm thick slices.

3. Place the slices on a board and salt on both sides.

4. Rub salt into eggplant slices and place them in a baking tray lined with parchment paper. Drizzle slices with olive oil on both sides.

5. Bake for about 15 minutes.

6. Using a fork, beat the eggs with salt, black pepper and sweet paprika.

7. Grate mozzarella cheese. Add grated cheese to egg mixture. Mix.

8. In separate plate mix flour and bread crumbs. Add salt, sweet paprika and coriander to taste. Optionally, add greens. Mix.

9. Dredge the eggplant slices in flour on both sides. Then wash them in the egg-cheese mixture on both sides and return to the baking tray lined with parchment paper. Repeat with all eggplant slices. (Place the eggplant slices so that they do not touch each other.)

10. Bake 15 min. Temperature - 395F(202C).

11. Optionally, sprinkle with chopped herbs before serving.

* You can use semolina instead of bread crumbs.