Baked Eggplant in Crispy Cheddar Breading

Ingredients

• Eggplant — 1 pcs
• Salt — 1 g
• Breadcrumbs — 1 g
• Black pepper — 1 g
• Oregano — 1 tsp
• Dried garlic — 1 tsp
• Paprika — 1 tsp
• Olive oil — 1 ml
• Egg — 1 pcs
• Cheddar — 1 g
• Parsley — 1 g
• Vegetable oil — 1 ml

Steps

1. Slice the eggplant into rounds and salt on both sides; let stand for 15 minutes.
2. Pat the slices dry with a paper towel to remove excess moisture.
3. In a bowl, combine breadcrumbs, salt, black pepper, oregano, dried garlic, and paprika.
4. In a second bowl, whisk the egg.
5. Dip each eggplant slice into the egg, then thoroughly coat in the seasoned breading.
6. Arrange the prepared slices on a baking sheet lightly greased with olive oil; sprinkle with grated cheddar and parsley, then drizzle with olive oil.
7. Bake at 180 °C for 20 minutes, until the breading is golden brown.
8. When serving, add yogurt sauce and pieces of pickled cucumber; sprinkle with additional parsley if desired.

Lemon-Yogurt Sauce

• Greek yogurt — 2 tsp
• Black pepper — 1 g
• Salt — 1 g
• Lemon juice — 1 ml
• Pickled cucumber — 1 pcs

1. In a bowl, combine Greek yogurt, lemon juice, salt, and black pepper.
2. Finely chop the pickled cucumber and mix with the yogurt until well combined.