Ingredients for Eggplant Aubergine Cakes
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How to Make Eggplant Aubergine Cakes
- Preheat your oven to 200°C (400°F).
- Slice the eggplant into 1/2-inch thick rounds.
- Salt both sides of the eggplant slices and place them in a colander for 15 minutes to draw out excess moisture. Pat them dry with paper towels.
- While the eggplant is draining, prepare the breadcrumb mixture: In a shallow dish, combine the breadcrumbs, grated Parmesan cheese, dried oregano, garlic powder, salt, and pepper.
- Dip each eggplant slice into the breadcrumb mixture, ensuring both sides are fully coated.
- Arrange the breaded eggplant slices on a baking sheet lined with parchment paper.
- Drizzle olive oil over the eggplant cakes.
- Bake for 20-25 minutes, or until golden brown and tender.
- Serve immediately as a delightful side dish.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
23g
Fat
2g
Carbs
4g