EGGPLANT IN BREADCRUMBS
Cut the eggplant in rounds sprinkle with salt and drain in a colander, rinse it off after 15 minutes.
Now dip the slices, first in seasoned flour, then egg and lastly in breadcrumbs. Fry till golden.
It’s a yummy snack or a nice vegetable side dish when eggplants are in season.
PHOTO AND RECIPE: Chantelle Venter