Breaded Aubergine (Serves 3)

November 22, 2017


  • 1 x Large aubergine,

  • 2 x Garlic cloves,

  • 100g Panko Breadcrumbs,

  • 50g Plain flour,

  • Handful of chopped fresh parsley, 

  • 2 x Eggs,

  • Salt & pepper (to taste),

  • Vegetable oil for frying.


  1. Prepare your bowls; 1) beat the eggs and add the crushed garlic, chopped parsley and seasoning, 2) in another bowl mix the flour and the breadcrumbs,

  2. In a non-stick pan heat the vegetable oil.  Put enough oil to coat the bottom of the pan,

  3. Slice the aubergines.  I normally start from the bottom end meaning I have circular slices, however if you prefer you can also cut lengthways,

  4. Dip the aubergine slices into the egg and coat well,

  5. Then dip the coated aubergine into the breadcrumb mix and place into the hot oil,

  6. Cook the aubergine for around 5 minutes on each side, until golden,

  7. When they are golden, remove from the pan and place onto a kitchen towel to absorb any excess oil,

  8. These are fab in a sandwich, alternatively I serves these up with some cheese, sun-dried tomato and oils as a tapas style lunch.

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