How to Make Super Quick Aubergine Baked in Consommé-Seasoned Panko

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to make a special dish, Aubergine Baked in Consommé-Seasoned Panko. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Aubergine Baked in Consommé-Seasoned Panko Recipe. Disclosure: This post may contain affiliate links, which means we may receive a This aubergine parmigiana recipe is simple, delicious and filled with incredible Italian flavour. I like mine topped with a sprinkling of panko breadcrumbs to add an extra crunch.

You can have Aubergine Baked in Consommé-Seasoned Panko using 7 ingredients and 5 steps. Here is how you cook it.

Ingredients of Aubergine Baked in Consommé-Seasoned Panko

1. Make ready 2 small of ones Aubergines (slim Japanese ones).
2. Prepare 3 tbsp of Plain flour.
3. You need 1 of Egg.
4. It’s 4 tbsp of ☆ Panko.
5. Make ready 2 tsp of ☆ Consommé bouillon granules.
6. You need 4 of shakes ☆ Salt and pepper.
7. Make ready 3 tbsp of Vegetable Oil.

Salmon that is perfectly tender, flakey, and seasoned.This recipe comes by way of my friend and neighbor Evie Lieb.Baked stuffed aubergine with walnut and Roquefort.Add the aubergine flesh and the lightly chopped walnuts to the tomato mixture and season generously with salt and pepper.

Aubergine Baked in Consommé-Seasoned Panko instructions

1. Slice the aubergines into 5 mm. Coat with the flour (it'll be easier to coat them if you can throw all the ingredients into a plastic bag)..
2. In a deep dish, add the ☆ ingredients, and mix with a spoon..
3. Coat the aubergines in the panko from Step 2. Shallow fry..
4. Once both sides are golden brown, they're done!.
5. [Chicken version] Here's an easy recipe for baked chicken with consommé bouillon flavour..

Return the pulsed crumbs to the baking sheets and spread evenly around the pan.Once all the aubergine slices are browned, place the.Panko is a Japanese type of bread crumb that is especially light and crunchy, popular with chefs because it doesn't get soggy.

Place the mixture in the aubergine skins (if making in advance, you can refrigerate the.Aubergine slices filled with tomatoes rolled up and baked with cheese.For more Woman's Weekly recipes visit goodto.com/recipes.We earn a commission for products purchased through some links in this article.Aubergines baked with a tomato and mozzarella cheese topping.