Breaded schnitzel was yesterday, from today it’s your turn for vegetables. These Eggplant thalers come completely vegetarian therefore. After a tour of the Basket road the crispy bites look forward to a stay in the oven.
For that special taste experience, top the thalers with one beforehand Tomato slice and mozzarella. Especially at the end of the day, it doesn’t always have to be an extensive dish. Small delicacies are often enough and I am happy! So delicious and so crispy!
Whisk eggs. Pour the flour, beaten eggs and breadcrumbs into 3 deep plates each and set them up in a row – the breading line. Season breadcrumbs with salt and pepper.
Preheat the oven to 180 ° C. Line a baking sheet with parchment paper.
Wash the eggplant and cut into slices. Turn in flour on both sides. Gently knock off excess flour with your fingers.
Turn the eggplant slices in the beaten eggs so that they are completely covered. Drain the excess egg briefly. Turn both sides in breadcrumbs.
Heat olive oil in a pan. Fry the aubergine slices on both sides for approx. 2 minutes until golden brown.
Place the aubergine slices on the baking sheet. Cut the tomatoes and mozzarella into slices.
Top the eggplant slices with a slice of tomato and mozzarella each. Bake in the hot oven for 5 minutes until the cheese melts.
Pluck the basil from the stems. Grate the parmesan. Sprinkle the eggplant with parmasan and cover each with a basil leaf. Season with salt and pepper.