Breaded eggplant is a variable delight of Italian traditional cooking. We encountered this spicy version in Foggia.
- 2 large aubergines, peeled, cut into 1 cm thick slices along the length
- 100 ml olive oil
- 75 g breadcrumbs
- 2 eggs, beaten
- 40 ml milk
- 15 g peperoncini / chilli flakes
Arrange aubergine slices on a large plate. Using tips of your fingers rub oil into the slices on each side. Leave for an hour. Spread breadcrumbs on separate plate. Whisk milk into egg.
Place slices on top of each other, press down to push out excess oil.
Dredge slices in the egg-milk mixture. Lightly coat each slice with breadcrumbs, then sprinkle with a little peperoncini / chilli.
Cook under a hot grill, three minutes each side, or bake on a wire rack on a large wide tray, the slices separated from each other, in a 180°C oven for 20 minutes.