Eggplants lend themselves to all manner of flavors and textures, and just to prove it, here they are “schnitzeled” — coated and fried in a delicate mix of breadcrumbs, cheese and herbs. Sumac is available at Middle Eastern food stores. It’s a bright red spice ground from dried berries and it has a tangy lemon flavor. If you can’t get hold of it, just double the lemon zest instead.
- 1 large eggplant
- 2 1/4 cups fresh breadcrumbs
- 2 tablespoons ground sumac
- 1 tablespoon Parmesan cheese, finely grated
- 1 tablespoon mint, finely chopped
- 1 tablespoon flat-leaf parsley, finely chopped
- finely grated zest of half a lemon
- sea salt and pepper
- 2 eggs
- dash of milk
- 1/4 cup all-purpose flour
- olive oil, for frying
- lemon wedges, for garnish
- Cut the eggplant into 3/4 inch-thick slices.
- Combine the breadcrumbs, half of the sumac, the Parmesan, mint, parsley, lemon zest and seasoning.
- Whisk the eggs with the dash of milk and place the flour in a bowl or plate. Dust the eggplant slices with flour, dip them in the egg mix, then coat with the breadcrumbs.
- Heat the olive oil in a large non-stick frying pan and fry the eggplant slowly, in batches for about 3–4 minutes or until golden brown on both sides.
- Remove with a slotted spoon and drain on paper towels. Season with a little salt, and sprinkle with the remaining sumac.
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