2 eggplants, cut into 8 x 1cm thick rounds
3 tablespoons rice flour
1 egg, beaten
⅓ cup fine polenta
50 grams parmesan, finely grated
salt and ground black pepper
Preheat the oven to 190oC and line a baking tray.
Set yourself up with 3 bowls. Fill one with the rice flour, one with beaten egg and one with the polenta, parmesan, a pinch of salt and freshly ground black pepper.
First, place the eggplant rounds in the rice flour. Make sure they’re completely coated. Then, dip them into the egg mixture and finish by coating them in the polenta crumb. Place on the lined baking tray and bake for 20–25 minutes or until golden and crunchy. Turn halfway through baking. Serves 4.