Chips de berenjena

Olé! Who doesn’t love them – all those cute little Spanish tapas bars? I, for one, fell in love with them right away. And how great is just the concept of Spanish cuisine: many small dishes. So I can taste my way through the variety of Spanish cuisine, because I love them all – patatas braves, ensalada caprese, olivas…. Mhhh there runs me directly the water in the mouth together. Especially the chips de berenjena have done it to me, crispy, warm and juicy – with an incredibly delicious Parmesan crust. So delicious and yet so simple! This treat should not be missing at your next party for the very special Spanish flair!

german

Ingredients (tapas for 4 servings):

1 eggplant, cut into 2 mm thin slices
30g parmesan, finely grated
60g breadcrumbs
1 clove of garlic, finely chopped
1 egg
salt
pepper, freshly ground

Preheat oven to 220ºC top/bottom heat.
In a bowl, whisk the egg with salt and pepper.
In a second bowl, mix the Parmesan cheese, breadcrumbs and garlic.
Now pull the eggplants first through the egg and then turn them in the breadcrumb mixture.
Place on a baking sheet lined with parchment paper and bake in a preheated oven for about 20 minutes. Turn halfway through the baking time. Serve immediately.