This recipe is dedicated to those wishing to replenish their collection of dishes from the "little blue" - chops or schnitzels from eggplant. A very simple recipe that does not require any unusual products or a long cooking time, but nevertheless very tasty. Such chops can easily replace meat in a vegetarian menu.
For the preparation of chops from eggplant, it is better to choose fruits that are not too large, such that the cut was about the palm of your hand.
Peel the eggplant (although this is not necessary) and cut along the plates.
Sometimes eggplants are bitter without any preparation. To avoid this, they must either be sprinkled with salt and wait until the bitterness leaves with the liquid that has appeared, or immersed in salted water for half an hour, as I propose to do. Since they need to be loaded completely, but they are too light and are not in a hurry to "drown", you need to install some kind of load on top, for example, a plate.
After half an hour, remove the eggplant from the solution and put it on a clean towel to dry.
As with regular schnitzels, this recipe will also have a breaded roast. This way of frying will also prevent the absorption of oil - eggplants are very "greedy" before it.
Therefore, prepare three bowls - with flour, breadcrumbs and eggs. Lightly salt and beat the eggs.
The already dried plates of eggplant are slightly beaten off with a hammer and immediately, before they have time to darken, roll in breading.
First, brew in flour, shake off excess.
Then dip in the egg mass.
Then roll in breadcrumbs.
Immediately put the breaded plates of eggplant in a heated skillet with vegetable oil and fry over medium heat on both sides until beautiful golden.
Serve with sour cream and garlic sauce. It is simple to cook it - you just need to mix sour cream, garlic and dill and season it to your taste.
Such eggplant chops can be served as a side dish or as an independent dish. They are tasty in hot and chilled form. Try it, maybe you will like it!