Crispy Melanzane Sabbiose (Eggplant)

Ingredients

• 1 unitEggplant
• q.b.Salt

Directions

1. 1

   Remove the top and bottom from the eggplant.

2. 2

   Cut the eggplant in half lengthwise.

3. 3

   Cut each half into strips.

4. 4

   Place the eggplant strips in a baking dish.

5. 5

   Sprinkle with salt.

6. 6

   Pour cold water over the eggplant and cover with a second baking dish.

7. 7

   Let sit for 15 minutes.

   15 min

Ingredients

• 40 gBreadcrumbs
• q.b.Black pepper
• 1 tspDry garlic
• q.b.Oregano
• 2 tbspOlive oil
• 1 unitEgg
• 20 gParmesan
• q.b.Parsley

Directions

1. 1

   In a bowl, mix breadcrumbs, salt, black pepper, dry garlic, and oregano.

2. 2

   Place the eggplant strips on paper towels and pat dry.

3. 3

   Place the dried eggplant strips in the baking dish and add olive oil and the egg.

4. 4

   Toss to coat.

5. 5

   Sprinkle with Parmesan cheese and chopped parsley, then toss to coat.

6. 6

   Line a baking sheet with parchment paper and brush with olive oil.

7. 7

   Arrange the eggplant strips on the baking sheet and bake at 200 °C for 25 minutes.

   25 min

Ingredients

• 100 gGreek yogurt
• 1 tbspOlive oil
• q.b.Black pepper
• 1 cloveGarlic
• q.b.Dill
• 1 tspLemon juice

Directions

1. 1

   Grate the garlic and add it to the yogurt.

2. 2

   Add chopped dill to the yogurt mixture.

3. 3

   Add olive oil, lemon juice, black pepper, and salt, then mix all ingredients.

4. 4

   Serve the baked eggplant with the sauce.