I recommend a beloved appetizer with Mediterranean origins, the best-breaded eggplant recipe, breadcrumbs, and cheddar cheese.  



Sliced Eggplants

Slice the eggplants, put them in a bowl, season with sea salt and let them sit for about 15-20 minutes to eliminate the bitter juice.

Flour Coated Eggplant

Drain the eggplant slices from the juice left, take them one by one and pass them through the wheat flour.

Egg Coated Slice

After flour, pass them through ground pepper seasoned beaten eggs to be well covered on both sides.

Eggplant in Breadcrumbs

And finally, pass them through the breadcrumbs and grated cheddar cheese mixture. 

Frying Eggplant Slices

Heat the sunflower oil in the frying pan and fry the eggplant slices on one side until they turn golden, then turn them on the other side.

Fried Breaded Eggplant

After the slices are fried on both sides, take them out in a bowl lined with a paper towel to drain the oil. 

Serving the Dish

Serve them hot as an appetizer; it can also be served with a slice of lemon, a side dish, or even in a sandwich.