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

  1. Preheat oven to 220ºC top/bottom heat.
  2. In a bowl, whisk the egg with salt and pepper.
  3. In a second bowl, mix the Parmesan cheese, breadcrumbs and garlic.
  4. Now pull the eggplants first through the egg and then turn them in the breadcrumb mixture.
  5. 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.