/ Crispy Baked Eggplant with Bacon and Cheese #shorts

2


2
1
A22
A42
A4
B1
B3
B1
C4
C2



2
A
BC


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Crisp Fried Eggplant with Bacon and Cheese
Servings: 2

INGREDIENTS
2 eggplants
1 teaspoon salt
A
2 slices of bacon (cut into 2 cm width)
2 slices of sliced cheese (cut into quarters)
4 large shiso leaves (cut in half)
B
1 egg
3 tablespoons all-purpose flour
1 tablespoon water
C
4 tablespoons breadcrumbs
2 tablespoons Parmesan cheese

black pepper, as needed

PREPARATION
1. Remove the stems from the eggplants and slice them into 2 cm width. Sprinkle salt and pat dry to remove excess moisture.
2. Make a cut in each slice of eggplant, leaving one end intact, to create a pocket. Stuff the pocket with bacon and a quarter slice of cheese.
3. In a bowl, mix together the egg, all-purpose flour, and water. Dip (2) into the mixture, then coat them with C.
4. Place the coated eggplants on a baking sheet lined with aluminum foil, and grill them in a toaster oven until they become golden brown. Once cooked, sprinkle some black pepper on top.
5. Enjoy!

#TastyJapan

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