Description

Crispy fried eggplant, topped with red pesto, mozerella & basil

Number of Meals: 4/5

Ingredients

• 1 Eggplant
• 1 Jar red pesto
• 2 Eggs
• 1 pack mini mozzerella balls / normal mozzeralla
• Flour
• Bread crumbs (paneermeel)
• Salt
• Basil leaves

Preparation

1. Cut eggplant into slices ~2/3mm thick and sprinkle some salt
2. Run slices through flour -> egg -> crumbs
3. Fry in oil or bake in the oven
4. spread some red pesto on top
5. add mozzerella on top
6. throw some basil leaves on top

Tips

Requires quite a bit of oil, less so if using a combination of butter & oil Goes well with the Marinated Feta in a salad on the side.