Eggplant Bruschetta Bites

Name: Eggplant Bruschetta Bites
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 1 lb eggplant (about 500 grams); 1 egg; as needed Breadcrumbs,; as needed Salt,; as needed Vegetable oil for frying,; 4 cherry tomatoes; A few basil leaves; 1 pinch dried oregano

Francesca Giampetruzzi @cook_francesca

A fresh and original idea to serve delicious fried eggplant... and you can even make them ahead of time!

Francesca Giampetruzzi @cook_francesca

A fresh and original idea to serve delicious fried eggplant... and you can even make them ahead of time!

Saved

Ingredients

30 minutes

Serves 4 servings

1 lbeggplant (about 500 grams)
1egg
as neededBreadcrumbs,
as neededSalt,
as neededVegetable oil for frying,
4cherry tomatoes
A fewbasil leaves
1 pinchdried oregano

Saved

Steps

30 minutes

1

Slice the eggplant into 1/4-inch (about 0.5 cm) thick rounds and place them on a dry kitchen towel.
2

Dice the tomatoes and put them in a bowl with a drizzle of oil, a pinch of salt, and oregano. Mix well to combine.
3

Put the breadcrumbs on a plate. Beat the egg in another plate. Dip each eggplant slice in the egg on both sides, then coat with breadcrumbs. Repeat for all the eggplant slices.
4

Pour plenty of vegetable oil into a skillet and heat it up. When the oil is hot, fry the eggplant slices until golden on both sides. Drain on paper towels and sprinkle with salt.
5

When ready to serve, place a spoonful of the tomato mixture in the center of each eggplant slice and garnish with a basil leaf.