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Eggplant bread

Eggplant bread



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I know it's not new but this is the recipe from my home and is made in most Sicilian homes ... I hope you like it.

  • 2 round eggplants
  • flour
  • 2 eggs
  • grated parmesan (for example, add 2 tablespoons of parmesan to 6 tablespoons of breadcrumbs)
  • biscuit
  • salt pepper

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Eggplant bread:

Peel a squash, grate it and slice it with a pinch of salt.

Beat eggs and mix the breadcrumbs with the parmesan, a little salt and pepper.

We take a slice of eggplant and put it first with flour then with egg and finally with breadcrumbs. We do this with each slice and then fry them in hot oil (I mix sunflower oil with olive oil) on both sides.

We take them out on a paper towel to drain the excess oil.

Serve hot.


1. Peel the eggplant and cut it into slices about 1 cm thick. Sprinkle with salt and let it drain for 20-25 minutes. Dab the eggplant slices with kitchen paper.

2. Combine the breadcrumbs with the Parmesan, oregano and pepper. Pass each slice of eggplant through beaten eggs, then through the breadcrumbs mixture.

3. Fry the eggplant in 2-3 tablespoons of oil, which you fill as it falls into the pan. Turn the eggplant slices after 2-3 minutes, when browned.

4. Remove the breaded eggplant on kitchen paper to absorb excess oil. Serve the breaded eggplant with garlic sauce prepared at home.


700 gr eggplant, 250 ml mineral water, 250 gr white flour, 80 gr breadcrumbs, salt and pepper to taste
, 200 ml oil for frying.

We wash the eggplants, peel them, cut them into rounds and put them in a bowl.

Sprinkle with salt, mix and put in a sieve for at least 30 minutes (to leave the bitter juice).

Wipe the slices with a paper napkin.

Mix mineral water with salt and pepper to taste.

Gradually add flour (200 gr) and mix until you get a homogeneous composition.

The eggplants are passed through flour (80 gr), the composition of breadcrumbs and breadcrumbs.


Put them in hot oil and fry them well on both sides.

The eggplants are removed in a plate lined with paper towels (to remove excess oil).

Serve cold with garlic sauce, sauce or mayonnaise.


Eggplant mousse with meat and potatoes

  • 1.2 pork, chicken, beef or mix
  • 1 kg of potatoes
  • 1 kg eggplant
  • 600 gr onion
  • 6-7 cloves of garlic
  • 1 kg of tomatoes
  • 300 gr red pepper
  • 200 ml of olive oil
  • Parmesan Salt, pepper, thyme, cinnamon.

Method of preparation

Eggplants and potatoes are cut into rounds about 1 cm thick, with the skin peeled. Lightly salt and drain. Meanwhile, place the minced meat in a deep frying pan in a little olive oil, over which add the onion, garlic and salt and leave everything to harden.

Gradually you can also add spices such as: pepper, dried thyme, cinnamon. Finely chop the minced meat over the minced meat. Leave everything on the fire for 5 minutes, then add the tomato juice and 300 ml of hot water. Reduce heat to low and let the sauce and meat simmer for about 30 minutes.

Sprinkle a little oil in a sturdy oven tray and add the potatoes and bake for about 30 minutes at 200 degrees. When the potatoes are browned, put the eggplant slices on top, sprinkle with oil and salt, and put the tray in the oven for about 20 minutes.

Put the sauce and meat over the eggplant and potatoes, and sprinkle grated Parmesan on top and put everything in the oven at 180 degrees for about 30 minutes or until the parmesan crust is golden. The eggplant moussaka recipe is ready. Allow to cool and consume with Greek yogurt.

We recommend that you read more recipes for eggplant bite.


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Eggplant bread with breadcrumbs

Eggplant bread with breadcrumbs and eggs, prepared by frying on both sides

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Baked eggplant baked in the oven after being given through garlic sauce, white flour and cornmeal


Bread eggplant sticks

Eggplants are in high season and I thought I would propose you today a special but still simple recipe, which makes eggplant the main stars - Eggplant sticks! Sure, eggplant salad is the first recipe that comes to mind when it comes to eggplant, but you should try the eggplant recipe. Bread eggplant sticks, I promise you will NOT regret it!


Bread eggplant sticks

Eggplants are in high season and I thought I would propose you a special but still simple recipe, which makes eggplant the main stars - Eggplant sticks bread! Sure, eggplant salad is the first recipe that comes to mind when it comes to eggplant, but you have to try the eggplant recipe. Bread eggplant sticks, I promise you will NOT regret it!


Searched words "eggplant"

Cut the eggplant into rounds and fry, then cut the other vegetables into rounds, and add over the eggplant. Do not mix.

Cut the eggplant in half, lengthwise, lightly cut with a knife and season with salt and pepper. Bake in a hot oven, approx.

Bake the eggplants and drain them and then chop them until they become puree. Put half of the oil in a pan and then add

Chop the onion, carrot, and bell pepper then sauté in a little oil. Add the minced meat with a little water, when the meat has hardened add it

Eggplants are washed and peeled, then cut into cubes, sprinkled with salt and drained in a strainer. In a pan

After cutting the slices and potatoes and eggplant, fry them one by one in hot palm oil. Remove on absorbent paper towels

Bake the eggplants on a hot plate, turning them on all sides for even baking. Remove from the heat, allow to cool

Chop the eggplant, add a little salt, gradually mix with the oil and finally with the lemon juice to taste. Boil the eggs to come out


Ingredients Eggplant "à la parmigiana" & # 8211 eggplant with parmesan

  • 1 & # 8211 1,2 kilograms of eggplant of medium size and elongated shape
  • 120 grams of ripe Parmesan cheese, grated through a small grater
  • 450 grams of mozzarella (I used a drier mozzarella, not from the very fresh one, but it fits perfectly too)
  • 1.2 kilograms of well-ripened, fleshy tomatoes
  • 1 medium-sized onion (about 60-70 grams)
  • 2 cloves of garlic
  • 2 tablespoons olive oil
  • 12 large basil leaves
  • eggplant flour (about 4 tablespoons)
  • vegetable oil for frying eggplant (about 300 ml) and pepper to taste

Preparation Eggplant "à la parmigiana" & # 8211 eggplant with parmesan

1. Wash the eggplants well, toss with a kitchen towel and cut lengthwise into slices about 3-4 mm thick. Sprinkle the eggplant slices with salt and place them on top of each other in a sieve, leaving them to remove from the water for at least 30 minutes (ideally one hour).

2. Wash the washed tomatoes a little and then dip them in a saucepan with hot water for 30 seconds-1 minute. Immediately remove them with a whisk and put them in a bowl with very cold water, then the skin will peel slightly. Chop the peeled tomatoes into cubes and collect them in a bowl, so as not to lose the juice they leave.

3. Chop the onion and crush the garlic. Over medium heat, heat a large, roomy skillet and add the 2 tablespoons of olive oil, then the onion and garlic. Sprinkle with a pinch of salt and sauté the onion over medium heat, stirring frequently, until it begins to become translucent.

4. Add the diced tomatoes to the pan together with the juice they have left. Reduce heat, cover the pan with a lid and cook for about 30 minutes, checking from time to time not to dehydrate the sauce too much and (possibly) filling with 2-3 tablespoons of hot water.

5. In the meantime, the eggplants must have been filled with beads of liquid on the surface. Rinse under running cold water, gently squeeze to squeeze a little and then squeeze between paper towels.

6. Prepare a tray by laying with paper towels. Put a pan on the fire and heat well. Add the vegetable oil. Roll out the eggplant slices, shake off the excess flour well and one by one, without squeezing too many slices at once in the pan, fry the eggplants until golden on both sides, then remove them to the tray with absorbent paper to drain the oil from the surface.

7. Meanwhile, the tomato sauce should be ready. Turn off the heat, add the diced basil and match the salty and peppery taste.

8. Start the oven and set it at 200 degrees Celsius, then we can proceed to the assembly of the preparation:

Assembling Eggplant "à la parmigiana" & # 8211 eggplant with parmesan

1. In a deep pan, suitable for oven & # 8211 ceramic, embarrassment, enameled metal etc & # 8211 with dimensions of about 18 & # 21528 cm, put 2-3 good tablespoons of tomato sauce and spread with the back of the spoon on the bottom of the tray.

2. Continue with a layer of eggplant slices arranged longitudinally in the tray, next to each other, over which we will lightly press with the palms.

3. Grease the eggplant slices with a thin layer of tomato sauce and sprinkle with grated Parmesan cheese.

4. On top of the parmesan, put the melted cheese, in my case mozzarella cut into thin slices, which, however, can also be added in the form of cubes or broken into pieces, if you use fresh mozzarella, from the wet one.

5. Continue in the same order until the ingredients are exhausted (I got 4 layers of eggplant with layers of cheese between them), lightly pressing with the palms after each layer of eggplant added. Finally, on top of the last layer of eggplant, distribute all the remaining tomato sauce, continue with a last layer of mozzarella and we will end up sprinkling with grated Parmesan (so we will reverse the order of the cheeses to this last layer).

Eggplant "à la parmigiana" & # 8211 eggplant with parmesan & # 8211 baking

Bake the prepared tray as shown above in the preheated oven at 200 degrees Celsius for 30 minutes, during which time the cheese will melt beautifully and the top layer will brown. With all the superb smell, which will actually make us cry with lust, my recommendation is to wait for 15 minutes for the food to rest and cool down a bit, we will feel its taste more intensely and we will be able to portion it easier.


Similar recipes:

Eggplants stuffed in the oven

Eggplant stuffed with beef, onion, tomatoes and parsley.

Eggplant salad with bell peppers and tomatoes

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Eggplant bread with breadcrumbs

Eggplant bread with breadcrumbs and eggs, prepared by frying on both sides

Eggplant bread with garlic

Baked eggplant baked in the oven after being served with garlic sauce, white flour and cornmeal


Ingredients Eggplant "à la parmigiana" & # 8211 eggplant with parmesan

  • 1 & # 8211 1,2 kilograms of eggplant of medium size and elongated shape
  • 120 grams of ripe Parmesan cheese, grated through a small grater
  • 450 grams of mozzarella (I used a drier mozzarella, not from the very fresh one, but it fits perfectly too)
  • 1.2 kilograms of well-ripened, fleshy tomatoes
  • 1 medium-sized onion (about 60-70 grams)
  • 2 cloves of garlic
  • 2 tablespoons olive oil
  • 12 large basil leaves
  • eggplant flour (about 4 tablespoons)
  • vegetable oil for frying eggplant (about 300 ml) and pepper to taste

Preparation Eggplant "à la parmigiana" & # 8211 eggplant with parmesan

1. Wash the eggplants well, toss with a kitchen towel and cut lengthwise into slices about 3-4 mm thick. Sprinkle the eggplant slices with salt and place them on top of each other in a sieve, leaving them to remove from the water for at least 30 minutes (ideally one hour).

2. Wash the washed tomatoes a little and then dip them in a saucepan with hot water for 30 seconds-1 minute. Immediately remove them with a whisk and put them in a bowl with very cold water, then the skin will peel slightly. Chop the peeled tomatoes into cubes and collect them in a bowl, so as not to lose the juice they leave.

3. Chop the onion and crush the garlic. Over medium heat, heat a large, large skillet and add the 2 tablespoons of olive oil, then the onion and garlic. Sprinkle with a pinch of salt and sauté the onion over medium heat, stirring frequently, until it begins to become translucent.

4. Add the diced tomatoes to the pan together with the juice they have left. Reduce heat, cover the pan with a lid and cook for about 30 minutes, checking from time to time not to dehydrate the sauce too much and (possibly) filling with 2-3 tablespoons of hot water.

5. In the meantime, the eggplants must have been filled with beads of liquid on the surface. Rinse under running cold water, gently squeeze to squeeze a little and then squeeze between paper towels.

6. Prepare a tray by laying with paper towels. Put a pan on the fire and heat well. Add the vegetable oil. Roll out the eggplant slices, shake off the excess flour well and one by one, without squeezing too many slices at once in the pan, fry the eggplants until golden on both sides, then remove them to the tray with absorbent paper to drain the oil from the surface.

7. Meanwhile, the tomato sauce should be ready. Turn off the heat, add the diced basil and match the salty and peppery taste.

8. Start the oven and set it at 200 degrees Celsius, then we can proceed to the assembly of the preparation:

Assembling eggplant "à la parmigiana" & # 8211 eggplant with parmesan

1. In a deep pan, suitable for oven & # 8211 ceramic, embarrassment, enameled metal etc & # 8211 with dimensions of about 18 & # 21528 cm, put 2-3 good tablespoons of tomato sauce and spread with the back of the spoon on the bottom of the tray.

2. Continue with a layer of eggplant slices arranged longitudinally in the tray, side by side, over which we will lightly press with the palms.

3. Grease the eggplant slices with a thin layer of tomato sauce and sprinkle with grated Parmesan cheese.

4. On top of the parmesan, put the melted cheese, in my case mozzarella cut into thin slices, which, however, can also be added in the form of cubes or broken into pieces, if you use fresh mozzarella, from the wet one.

5. Continue in the same order until the ingredients are exhausted (I got 4 layers of eggplant with layers of cheese between them), lightly pressing with the palms after each layer of eggplant added. Finally, on top of the last layer of eggplant, distribute all the remaining tomato sauce, continue with a last layer of mozzarella and we will end up sprinkling with grated Parmesan (so we will reverse the order of the cheeses to this last layer).

Eggplant "à la parmigiana" & # 8211 eggplant with parmesan & # 8211 baking

Bake the prepared tray as shown above in the preheated oven at 200 degrees Celsius for 30 minutes, during which time the cheese will melt beautifully and the top layer will brown. With all the superb smell, which will actually make us cry with lust, my recommendation is to wait for 15 minutes for the food to rest and cool down a bit, we will feel its taste more intensely and we will be able to portion it easier.