Easy fried eggplant







This Italian hierloom eggplant has very sweet, mild flesh and a creamy texture, ideal for slicing, baking and roasting.

2 tablespoons olive oil

1 large eggplant, peeled and thinly sliced

2 eggs, beaten

225g  dried breadcrumbs mixed with 100g ground Parmesan

Heat oil in a large frying pan over medium-high heat. Dip aubergine slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on kitchen roll.