Fried breaded aubergine slices

I use a lovely purple aubergine and peel it, although you can leave it unpeeled if you prefer.

I cut it into rounds about 1 cm thick and put them in a colander with coarse salt between the slices. I place a plate and weight on top and let them drain for about 1 hour to release their moisture, which can sometimes be too bitter.

After this time I rinse and dry them thoroughly with kitchen paper.

In a tray I put the breadcrumbs and grated cheese, keeping a few tablespoons of cheese aside to add to the eggs. I add parsley and, if you like, garlic powder.

I mix well.

I crack the eggs into a dish and add the reserved cheese.

I coat the aubergine slices in flour.

I dip them in egg.

Finally I coat them in breadcrumbs, pressing firmly.

I prepare them all.

I heat the oil to 170/180°C and fry a few at a time, turning often until golden.

I drain on kitchen paper and add a little salt only at the end. Trust me, they are delicious. If any are left, which I doubt, they are also delicious topped with tomato sauce and a slice of mozzarella, heated in the oven for a few minutes to melt it, then finished with a drizzle of oil and fresh basil.