A very easy and delicious eggplant recipe. They are prepared baked with a little olive oil, parsley, garlic, and breadcrumbs. This way, the eggplants become crispy and flavorful. Serve them with some lettuce leaves.
Wash the eggplants and without peeling, remove the stem and cut them in half lengthwise. Lightly salt them and place them face down for about an hour to release their water.
Rinse the eggplants and dry them. In a pan, add oil and fry them a little face down, with the flesh touching the pan until they are cooked, add salt and pepper. Then arrange them in a baking dish, face up.
Sprinkle them with garlic and parsley, then with breadcrumbs. Drizzle the remaining oil and place them in the oven until golden, about 20 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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