2 large eggplants,
2 eggs,
1 garlic clove, minced,
50g cornstarch,
Salt to taste,
160g grated Parmesan cheese
2 large eggplants,
2 eggs,
1 garlic clove, minced,
50g cornstarch,
Salt to taste,
160g grated Parmesan cheese
Cut the eggplants into slices about 1cm thick and season lightly with salt
This will help the eggplants release their moisture; therefore, pat them dry with a paper towel
Set aside,
Mix the egg with garlic until smooth, then set aside,
Precarefully heat a non-stick skillet without oil
Dip each eggplant slice into the cornstarch mixture on both sides, but do not overdo it
Mix the egg with garlic and season with salt
Dip the eggplant slices into this mixture and coat with Parmesan cheese,
Pan-fry the eggplant slices in the non-stick skillet for about 4 minutes, flipping them carefully
When removed from heat, place on paper towel-lined plate
Arrange on a platter and serve immediately.
