Eggplant and mozzarella barbecue
2-3 small eggplants (1-1.3 kg in total)
Cooking Oil
6 thick slices of brown bread
1 fresh mozzarella (about 400 g)
12 small or 3-4 medium tomatoes
4 eggs
Salt, black pepper, flour
Cut eggplant into strips 3.5 cm long. Pour olive oil into the pan to the thickness of a finger. When the oil is hot, fry the eggplant until brown. Remove excess oil with absorbent paper.
Cut pieces of eggplant, bread, mozzarella and tomato into cubes with a side of about 1.5 cm. Put them on skewers, first bread, then tomato, mozzarella, eggplant and so on until the end of the skewer.
Pour oil into a large skillet. In a bowl, beat the eggs with a pinch of salt and pepper. Roll the skewers in flour and dip them in the egg. Roll in the flour again and put in a frying pan. Fry in oil until they are browned until golden brown on all sides.
2-3 small eggplants (1-1.3 kg in total)
Cooking Oil
6 thick slices of brown bread
1 fresh mozzarella (about 400 g)
12 small or 3-4 medium tomatoes
4 eggs
Salt, black pepper, flour
Cut eggplant into strips 3.5 cm long. Pour olive oil into the pan to the thickness of a finger. When the oil is hot, fry the eggplant until brown. Remove excess oil with absorbent paper.
Cut pieces of eggplant, bread, mozzarella and tomato into cubes with a side of about 1.5 cm. Put them on skewers, first bread, then tomato, mozzarella, eggplant and so on until the end of the skewer.
Pour oil into a large skillet. In a bowl, beat the eggs with a pinch of salt and pepper. Roll the skewers in flour and dip them in the egg. Roll in the flour again and put in a frying pan. Fry in oil until they are browned until golden brown on all sides.
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