Just grate the eggplants. Nobody knows this recipe. It’s easy and delicious.
2 large eggplants
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1/2 cup grated Parmesan cheese
Instructions:
Preheat oven to 400 degrees F (200 degrees C).
Grate the eggplants into a large bowl.
In a separate bowl, whisk together the flour, salt, and pepper.
Dredge the grated eggplant in the flour mixture.
Heat the olive oil in a large skillet over medium heat.
Add the eggplant to the skillet and cook for 2-3 minutes per side, or until golden brown.
Transfer the eggplant to a baking dish.
Sprinkle the Parmesan cheese over the eggplant.
Bake for 10-15 minutes, or until the cheese is melted and bubbly.
Serve hot.
This recipe is very easy to make and is a great way to use up extra eggplant. The grated eggplant is crispy on the outside and tender on the inside, and the Parmesan cheese adds a delicious flavor. This dish is perfect for a light lunch or dinner, or as a side dish.
Here are some tips for making this recipe:
Use large eggplants for the best results.
If the eggplant is too large to grate, you can slice it thinly instead.
Make sure to salt the eggplant before cooking. This will help to draw out any excess moisture and prevent the eggplant from becoming soggy.
Don’t overcrowd the skillet when cooking the eggplant. This will prevent the eggplant from browning evenly.
If you don’t have Parmesan cheese, you can use any type of shredded cheese that you like.
This recipe is also delicious with a side of marinara sauce.