How to Prepare Aubergine Baked in Consommé-Seasoned Panko

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, aubergine baked in consommé-seasoned panko. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Aubergine Baked in Consommé-Seasoned Panko is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Aubergine Baked in Consommé-Seasoned Panko is something which I’ve loved my entire life. They’re nice and they look fantastic.

Recipe of Aubergine Baked in Consommé-Seasoned Panko

To begin with this particular recipe, we have to first prepare a few components. You can cook aubergine baked in consommé-seasoned panko using 7 ingredients and 5 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Aubergine Baked in Consommé-Seasoned Panko:

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

Instructions

Instructions to make Aubergine Baked in Consommé-Seasoned Panko:

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.

As simple as that Steps to Prepare Aubergine Baked in Consommé-Seasoned Panko

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