Crispy aubergines with panko and Grana Padano: starter or the side perfect for those who love these seasonal vegetables cooked in all ways. It’s about a easy recipe with fried aubergines and a tasty breading. Try it now!
Ingrediants
- 2 eggplants
- 150 g of panko
- 150 g of Grana Padano
- 2 eggs
- Flour
- salt
- pepper
- a few leaves of fresh basil
- dried oregano
- 1 liter of seed oil for frying
The crunchy aubergines with panko and Grana Padano they are fried, of course, but if consumed sparingly they bring a lot of joy to the table. I am tasty, crunchy And tasty and combine trendy breading such as panko, of Japanese origin, to one of the most loved Italian cheeses in the world: the grain.
Panko is a breading that can be used on other vegetables, such as zucchini with panko, whenever breadcrumbs are used. The panko gives a greater crunchiness due to the fact that it is composed of small flakes and allows you to obtain a fry that is a little drier than the traditional one.
Aubergines are a vegetable that can be found all year round, but their season is summer: if you want to bring them to the table in other original ways, always creating a game of soft-crunchy texture, then also try the gratin aubergines and quick baked aubergines. .
OTHER TASTY RECIPES: Eggplant panzerotti, Sliced stuffed aubergines, Fried stuffed aubergines
How to prepare: Crispy aubergines with panko and Grana Padano
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
12 min – 15 min
- Rest time
-
30 min
- Portions
-
4 – 6
How to prepare: Crispy aubergines with panko and Grana Padano
Preparing crispy aubergines with panko and Grana Padano is very simple. First cut the aubergines with the help of a mandolin into 1 cm thick slices. Let them rest for about 30 minutes so that they lose excess water. Prepare the breading by mixing the grated Grana Padano, panko, dried oregano, chopped fresh basil, salt and pepper.
Dab the aubergine slices well with kitchen paper and pass them evenly in the flour on both sides. At this point pass them first in the beaten eggs and then in the previously made breading.
Fry the aubergines a few at a time in boiling seed oil at 170 ° and transfer them with a slotted spoon to a plate with fried paper. The crispy aubergines with panko and Grana Padano are ready to be served, both hot and lukewarm.
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