Simple Sicilian eggplant delight: Easy and delicious recipe

This is one of the simplest and quickest ways to prepare eggplant. It can certainly be called one of the most delicious ways as well. This is how the vegetable is prepared in Sicily, and as we know, Italians can work wonders with eggplants. And of course, you can't do without cheese.

Do you like eggplant but are unsure what to make with it? This recipe is for you. It's simple, quick, and perfectly highlights the flavor of this vegetable. Italians consider eggplant prepared this way one of the tastiest summer antipasti, which are small appetizers.

Eggplants are not typically associated with Polish cuisine, and many of us are still not convinced about them. It's worth changing that because they are not only delicious but also healthy. They are composed of 90% water, making them a low-calorie addition to meals. However, the remaining 10% is full of valuable nutrients. Eggplants contain vitamin C and B vitamins, which support the immune system.

Furthermore, eggplants have minerals such as potassium, calcium, magnesium, and phosphorus. The characteristic purple color of eggplants is due to anthocyanins. These are powerful antioxidants that protect the body from the harmful effects of free radicals. That's why it's worth including eggplants in your diet. They have a positive effect on the heart, can help prevent cancer, and improve the condition of the skin and hair.

What can you prepare with eggplant? It is a versatile vegetable that can be grilled, baked, or stuffed. You can also bread and fry it, as they do in Sicily. This appetizer is most well-known around Palermo. Its taste can easily be recreated at home. You just need a few ingredients. As is typical in Italian cuisine, it's so simple yet so delicious.

Ingredients:

                          
• 1 eggplant
• 1.4 oz of Parmesan-type cheese
• 2.8 oz of breadcrumbs
• 1.8 oz of flour
• 2 eggs
• Oil for frying
• Salt and pepper to taste

Instructions:

                      
1. Cut the eggplant into slices about 0.4 inches thick, and salt each one. Place them in a colander and cover with a weight (e.g., a plate and a bottle of water) for 45-60 minutes.
2. Rinse the eggplant slices, then dry them with a cloth or paper towel.
3. Spread flour on a plate, whisk the eggs with salt and pepper, and mix the breadcrumbs with finely grated cheese.
4. Bread the eggplant slices in flour, egg, and breadcrumbs with cheese.
5. Fry the breaded eggplant slices in well-heated oil.
6. Serve them sprinkled with salt.