Pohovani medaljoni od patlidzana sa tri vrste sira (Fried eggplant medallions with three cheeses)

Sastojci: 2-3 patlidzana, 400g sitnog sira, 200g mocarele, 10og parmezana ili veganskog parmezan sira, 100ml kisele pavlake, 1+3 jaja, 4-5 lista svezeg bosiljka, brasno, prezle ili prezle sa zacinima, ulje za przenje, so.

Priprema:

1) Jedno jaje umutiti. Prestala 3 jaja umutiti posebno i staviti u ciniju. U drugu ciniju staviti brasno, a u trecu prezle.

2) Listove bosiljka staviti jedan na drugi, urolati, preseci po duzini i iseci sitno (po sirini).

3) Patlidzan oprati, odseci vrh i dno i iseci na tanke kolutove. Na posluzavnik staviti par par papirnih ubrusa, poredjati kolutove patlidzana (u jedan red), posoliti i ostaviti 30 minuta. Ako imate vise kolutova patlidzana postupak ponoviti. Nakon pola sata, papirnim ubrusom pokupite visak vode.

4) Pomesati sitan sir, mocarelu, parmezan, kiselu pavlaku, jedno umuceno jaje i bosiljak. Dobro sjediniti.

5) Spajati dva koluta patlidzana sa mesavinom sireva. Poredjati medaljone na posluzavnik i ostaviti u zamrzivac na 45 minuta.

6) Medaljone uvaljati u brasno, pa u jaja, pa u prezle, opet u jaja i opet u prezle i prziti u ulju, na srednoj temperaturi, dok ne postanu zlatno braon.

7) Przene medaljone poredjati na papirne ubruse da upiju visak ulja.

Ingredients: 2-3 eggplants, 400g of cottage cheese, 200g of mozzarella, 10g of Parmesan cheese, or vegan parmesan cheese, 100ml of sour cream, 1+3 eggs, 4-5 leaves of fresh basil, flour, breadcrumbs or breadcrumbs with spices, oil for frying, salt.

Preparation:

1) Beat one egg. Beat the remaining 3 eggs separately and put them in a bowl. Put the flour in the second bowl, and the breadcrumbs in the third.

2) Place the basil leaves on top of each other, roll up, cut lengthwise and cut into small pieces (widthwise).

3) Wash the eggplant, cut off the top and bottom and cut into thin rings. Place a couple of paper towels on the tray, line up the eggplant rings (in one row), add salt and leave for 30 minutes. If you have more eggplant rings, repeat the procedure. After half an hour, use a paper towel to collect excess water.

4) Mix cottage cheese, mozzarella, parmesan, sour cream, one beaten egg and basil. Combine well.

5) Combine two eggplant rings with the cheese mixture. Arrange the medallions on a tray and leave in the freezer for 45 minutes.

6) Roll the medallions in flour, then in eggs, then in breadcrumbs, again in eggs and again in breadcrumbs and fry in oil, at a medium temperature, until they become golden brown.

7) Arrange the breaded medallions on paper towels to absorb excess oil.