Italian Breaded Eggplant

Italian Breaded Eggplant

Breaded Eggplant

Italian Breaded Eggplant - this classic recipe is very popular as a starter or as a light summer dinner.  However, I have paired it with ven pongal with lots of ghee for a hearty desi lunch ❤

Recipe for breaded eggplant : 

Ingredients

Eggplant 2 

Eggs 2

Pepper and salt to season

Chilli flakes 1 teaspoon

Garlic powder 1 teaspoon

Onion powder 1 teaspoon

Bread crumbs 1 cup

Oil to fry

1) slice the eggplant into thick pieces (about half cms) 

2) wash the slices in cold water in order to remove starch from it 

3) beat 2 eggs with pepper powder, chilli flakes, salt, garlic powder and onion powder 

4) spread the bread crumbs on a plate ( I have made my own bread crumbs with herbs, you can use store bought too) 

5) dip the eggplant pieces in egg mixture thoroughly and then in breadcrumbs pressing the crumbs on the surface on either side and deep fry in oil or you can use the oven at 190 degree C for 20 mins on each side.

Ven Pongal Recipe:

Ingriedients 

Ghee 3 tablespoons

Moong Dal 1 cup

Rice 1 cup

Hot water 4 cups, and a little more

Jeera seeds / cumin seeds 1 tablespoon

Crushed pepper 1 tablespoon 

Green Chillies 3 finely chopped

Ginger 1 inch

Curry leaves 1 sprig

Cashews 1 handful

Hing 1 pinch

Salt to season

1) take a tablespoon of ghee in the cooker or a thick bottomed deep pan, slightly fry the washed moong dal (1 cup)  and washed rice ( 1cup)  now add hot water to this 4 cups and salt per taste, cook until the rice and dal are done well ( 3 whistles in a cooker)

2)now in a pan take 2 tablespoon ghee add jeera seeds,  crushed pepper,  green chillies, finely chopped ginger,  curry leaves, cashews, hing and fry until golden and then add the boiled dal and rice, mix well and serve.

Ven Pongal