Stuffed Eggplant Cutlets with a Spicy Breading

(about 40 min):

Rub the melanzane well with kitchen paper and cut into slices about one centimeter thick. Mix the breadcrumbs with the grated chili flakes, pine nuts, Parmesan cheese and a little lemon thyme. Cut out round slices of the bell bell pepper the size of the goat cheese slices. Cut the lemons in half in the shape of a star.

Season the slices of melanzana lightly, spread with ajvar. Place one slice of goat cheese and one slice of bell bell pepper on top, cover with another eggplant slice. Flour, pass through beaten egg and turn to the other side in the seasoning breading. Fry the slices of melanzana in hot olive oil until golden on both sides.

Sauté olives in a tiny bit of olive oil until hot.

Cut eggplant slices in half diagonally and arrange on plates. Spread the warm olives evenly over them and garnish with thyme. Add the lemon stars.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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