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Eggplant breaded
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
3 long eggplants,
80 g of breadcrumbs,
1 sprig of parsley,
1 clove of garlic,
50 g of type 00 flour,
1 egg,
½ litre peanut oil,
salt.
Introduction
Breaded eggplants and fried eggplants are a popular dish in regional cuisine, and Trieste in particular. In the "apanade" version they were served with a rather thick tomato sauce, according to a use taken from Greek cuisine. The aubergines in tecia were one of the many "soups de piròn" that accompanied the boiled meats.
Preparing
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