Eggplant, sunflower oil, fresh breadcrumbs are the main ingredients of this delicious dish, and even a little Parmesan cheese.
We make crumbs from fresh bread, the recipe specifies the amount of 50 g, but next time I will increase their number, since it is impossible to get sooo tasty with them.
Grate the cheese on a fine grater.
Cut eggplants into cubes with a side of 2 cm, throw them into a colander or sieve, sprinkle generously with salt, leave for 20 minutes.
Rinse with cold water and dry on a towel.
Here, sprinkle the eggplants with salt, not so that the bitterness goes away, but so that the eggplants absorb less oil.
Heat the sunflower oil in a large frying pan.
Lay out the eggplants and fry over high heat, stirring, until they become soft and fry until golden brown.
Add the breadcrumbs and fry, stirring, for another 1 minute.
Turn off the heat, add cheese, season with black pepper, mix.