Recipe of Any-night-of-the-week Aubergine Baked in Consommé-Seasoned Panko

Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, aubergine baked in consommé-seasoned panko. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Aubergine Baked in Consommé-Seasoned Panko is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Aubergine Baked in Consommé-Seasoned Panko is something which I’ve loved my entire life. They’re nice and they look wonderful.

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

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

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

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.

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