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Today in the miniature kitchen, the Lucky Chef prepares for you a mini version of “Melanzane impanata” – Breaded eggplant with a tomato dipping sauce. This is the full version with talking. If you prefer a shorter version without any talking watch this video.
▶ – Short version
▶ Kitchen Info –
▶ What is the scale? –
▶ Breaded Eggplant
There are a variety of preparation methods for this recipe. You can dredge your eggplant in flour that has been seasoned or plain bread crumbs that have been seasoned. A combination of both is also a common method.
The video shows how I normally make these when cooking them at full size. If eggplant is not available, you can substitute zucchini as another option.
▶ Ingredients
2 mini eggplants
1 TBSP seasoned breadcrumbs
1 scrambled egg
Salt & pepper to taste
Dipping Sauce
1/4 cup tomato sauce
Parmesan cheese to taste
Salt & pepper to taste
Cut the eggplant in 1/8 thick slices
Dip the eggplant in the eggs, then the bread crumbs
In a frying pan cover the bottom with approximately 1/8″ of oil of your choice.
Fry the eggplant to a nice golden brown on both sides salt and season to taste.