for 2 person

Crunchy topping

80 g	panko breadcrumbs or regular breadcrumbs
3 tbsp	olive oil
3 tbsp	water
2 tbsp	flat-leaf parsley, finely chopped
1 ½ tbsp	capers, drained, finely chopped
1	garlic clove, squeezed
¼ tsp	salt

Aubergine

1	aubergine, cut into slices approx. 5 mm thick
2 tbsp	olive oil
¼ tsp	salt

How it's done

Crunchy topping

Mix the breadcrumbs with all the other ingredients.

Aubergine

Place the aubergine on a baking tray lined with baking paper. Brush with oil, season with salt. Cover with the crunchy topping, press down.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200°C.

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