Mixed vegetables in parmesan egg shell

Name: Mixed vegetables in parmesan egg shell
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 2 Courgettes (400 g); 1 (300 g) large aubergine; 2 (350 g) Meat Tomatoes; 3 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 75 g Flour; 200 g grated Parmesan cheese (finished product); 6 TABLESPOONS Oil; 300 g Whole milk yoghurt; 2 TABLESPOONS Olive oil; 1 collar Basil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

2 Courgettes (400 g)
1 (300 g) large aubergine
2 (350 g) Meat Tomatoes
3 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp black pepper
75 g Flour
200 g grated Parmesan cheese (finished product)
6 TABLESPOONS Oil
300 g Whole milk yoghurt
2 TABLESPOONS Olive oil
1 collar Basil

Directions

1
Wash and clean the zucchinis, eggplants and tomatoes. Cut tomatoes into 1 cm thick slices. Cut zucchini and eggplants into slightly thinner slices (0.7 cm). Whisk eggs in a deep plate with salt and pepper. Put flour and parmesan in 2 more plates.
2
Turn the vegetables first in flour, then in egg and parmesan. Heat 1/3 of the oil in a coated pan and fry 1/3 of the vegetables for 2-3 minutes on each side. Drain the vegetables on kitchen paper. Wipe the pan with kitchen paper between frying. Repeat the frying process until the vegetables have been processed. Keep fried vegetables warm. Season yoghurt with salt and pepper and drizzle with olive oil. Wash basil, dab dry and cut into strips. Sprinkle over the vegetables.
3
Repeat the frying process until the vegetables have been processed. Keep fried vegetables warm. Season yoghurt with salt and pepper and drizzle with olive oil. Wash basil, dab dry and cut into strips. Sprinkle over the vegetables. Serve with the yoghurt dip