Steps to Make Delicious Aubergine Baked in Consommé-Seasoned Panko

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, aubergine baked in consommé-seasoned panko. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Aubergine Baked in Consommé-Seasoned Panko is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Aubergine Baked in Consommé-Seasoned Panko is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have aubergine baked in consommé-seasoned panko using 7 ingredients and 5 steps. Here is how you can achieve that.

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

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