Eggplant Escalope in Sesame Cheese Breading with Aïoli

Cut the eggplant lengthwise into 5 mm thin slices and salt. Whisk the egg with the soy sauce, chop the sesame seeds a little and mix with grated cheese. Then season with salt and pepper.

Now turn the eggplant slices first in flour, pull them through the egg and turn them in the sesame-cheese mixture. Fry in a coated pan in a little hot oil until golden brown on both sides, lift out and pat dry on kitchen paper.

For the aïoli, mix all the ingredients, arrange the cutlet and serve with the aïoli.

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