Ingredients for 4 pers.:
- 1 eggplant
- 250 gr ricotta cheese
- Fresh parsley
- Fresh thyme
- Fresh basil
- Fresh sage
- ½ chili pepper
- Salt and pepper
- 4 table spoons flour
- 2 eggs
- 4 table spoons double backed bread crumbs
- 1 lime
How to prepare it:
Cut the eggplants (a mandolin will make this really easy) in very thin slices.
Remove the twigs of the herbs and chop the herbs. Put the herbs together with the ricotta in a mixing bowl. Cut the chili pepper in half, remove the seeds. Chop the pepper and add it to the ricotta cheese. Grate the skin of the lime and squeeze out the juice. Add the juice to the ricotta as well. Finally add some salt and pepper and mix everything well.
Put the eggplant slices on top of your countertop and form pairs. Spread a bit of the cheese mixture on top of one of the eggplants and put the other one of top. Finish this for all the pairs.
Get three different plates ready.
Plate 1: add the flour and spread the flour over the bottom of the plate
Plate 2: add the eggs and stir them well
Plate 3: This one is for the twice baked bread crumbs, add some salt, pepper and the lime grate. Stir well.
Take one of the eggplant pairs, stir it through the flour after that through the eggs and finally through the twice baked bread crumbs. Do this for all the pairs.
Get your frying pan ready or use a wok, fill it up with olive oil. Heat up het oil (like really hot!)
Fry the pairs of eggplants for a couple of minutes (until the outside turns brown). You can serve the eggplant pairs immediately or get the rest of your menu ready and fry them for another minute just before serving.
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